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Found out my hero pitmaster in Lockhart never ran his offset above 225 and it broke my brain
Was reading an old interview with one of the legendary Central Texas guys and he said he cooked everything at 225 to 250 his whole career, which is way lower than the 275 to 300 I've been chasing for years. I tried a brisket at his temps last weekend and the bark came out thin and greasy. Any of you run hot and fast or am I the only one who thinks 225 is a trap?
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troy_wilson827d ago
So 225 works if you also age the brisket like fine wine?
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jordancoleman27d ago
I listened to a podcast with an old pitmaster from Taylor who said the same thing, that he held 225 to 235 his whole life and never understood the hot and fast stuff. But he also said he wrapped in butcher paper way early and let it ride for like 14 hours, so the bark had time to set up slow. When I tried 225 without that long of a cook, I got the same greasy thin bark you're talking about. It seems like the temp only works if you're also going stupid long on time.
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