Quote:
Originally Posted by Fire Me Boy!
The bigger the hunk of meat, the longer it needs to rest. If you didn't give it an hour or more, that's likely the reason it dried out on you.
As for this comment above on low and slow - that's arguable. My PBC cooks around 300. I've used propane smokers, offset stick burners, electric smokers, and the only thing that they give you better than my PBC is a better smoke ring (which is all aesthetic). The benefit of my PBC at 300 is I finish my brisket in half the time.
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There have been a lot of comparative tests done and even some of the professional pit-masters have weighed in saying that there's really no discerinible difference between 225 and 275 when you're looking at things like tenderness and moisture retention.
My preference is to split the difference and sit in the 250/260 range. I've just not seen any credible evidence to support the idea that 225 is the ideal target temp for brisket.