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Saw something interesting at a competition in Kansas City last month
I watched a pitmaster pull his brisket off at 195° instead of 203° and it still won first place, has anyone else noticed the old rules changing?
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brians271mo ago
No way, 195? That's wild. I've been chasing that 203-205 window for years and thought that was basically a law of bbq physics. Pulling it off early like that and still taking first place makes me wonder if we've all been overthinking the stall and carryover cooking thing. Or maybe the judge's palates are shifting, or that guy just has some kind of witchcraft going on with his fire management. Either way, it kinda shakes what I thought I knew about brisket temps.
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