My uncle swore by a 225-degree stall for brisket, but I tried 275 last weekend.

He said low and slow was the only way, but the higher temp got me better bark in Dallas without drying it out. Anyone else skip the traditional stall temp?

2 comments

2 Comments

ruby4945d ago

Honestly, is the perfect brisket really worth that much stress? People get way too hung up on a few degrees. If it tasted good and wasn't dry, you already won.

patricianguyen5d ago

Yeah, the whole "low and slow only" thing is overrated. I run mine at 275 too, gets that bark set way better. Ruby494 has a point about not stressing the temp so much. The real key is wrapping in butcher paper when the bark looks right, not at a set temp.