Shoutout to the guy who told me to ignore the recipe timing on brisket

My neighbor Doug, who's been smoking meat for 20 years, said to cook my brisket until it hits 203 degrees internal, not the 4 hours the recipe said. I pulled my first one at 4 hours and it was tough as shoe leather. Second time I let it ride for 7 hours to reach temp, and it came out tender and juicy. He said most recipes lie about time because it depends on your smoker and the meat. Has anyone else found that sticking to internal temp beats recipe times for big cuts?

2 comments

2 Comments

anna75821d ago

Doug's right, recipes are more like friendly suggestions.

palmer.zara21d ago

My grandma's cookies changed every single time she made them.