I finally hit 200 on a brisket and it felt like a miracle

Been smoking on my old offset for a while now, and my briskets always stalled hard around 165. This weekend I wrapped it in butcher paper at the stall and just let it ride, checking every hour. When the probe slid into the flat like butter and my Thermoworks read 203, I almost didn't believe it. The bark was perfect and the point was jiggly. Anyone else have that one temp that felt impossible to reach?

2 comments

2 Comments

hart.taylor27d ago

Wow, that 203 mark is a real milestone. I've had that same feeling of doubt when the probe finally gives in. You mentioned checking every hour after the wrap. Did you find yourself fighting the urge to open the smoker more often, or was the hourly check enough to keep your nerves calm? That discipline is the hardest part for me.

markc8427d ago

Hourly checks were my only defense against opening that lid.