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Took me 2 years to realize I was overcooking brisket flat every time
I ran into a problem where the point would come out perfect but the flat was always dry and crumbly. I blamed the meat quality, my offset smoker, even the wood I was using. Finally spent a Saturday tracking temps every 30 minutes with a proper probe setup. Found out I was pulling the brisket at 203 instead of letting it ride to 210 on the point. That extra 7 degrees and a 2 hour rest changed everything. Anyone else have a similar discovery after way too much frustration?
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carr.daniel1mo ago
...so you're telling me I spent two years blaming my smoker for something that turned out to be a seven degree difference and a nap in foil. Classic. Sounds about right for this hobby though - we'll agonize over wood types and rub recipes for months before we realize the thermometer we're using is off by ten degrees. I bet half the folks who swear by the "203 and done" method are actually pulling at 196 and wondering why their flat tastes like sawdust. Glad you got it sorted, even if it took a whole Saturday of staring at a probe like it owes you money.
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