Rant: Smoked brisket at 225 for 14 hours and it came out like shoe leather

I kept seeing everyone online say low and slow at 225 is the only way, so I stuck with it for years even though my brisket was always dry and tough. Last weekend I bumped the smoker to 275 on a whim and the brisket came out tender and juicy in just 8 hours, no wrap needed. Has anyone else had that moment where they realized the old school temps just don't work for their setup?

3 comments

3 Comments

the_pat1mo ago

My first brisket at 225 was a 14 pounder and I almost cried when I sliced into it. It was like cutting a tire, no juice at all. I stuck with that low temp for like four more cooks before I finally tried 275 and it was night and day. The bark came out better too, I think the higher heat helps render the fat way faster. So yeah, I definitely had that exact moment where I realized the old rules don't work for every smoker.

jake_owens1mo ago

My first few briskets at 225 were straight up disasters too. I had a 12 pounder that took almost 16 hours and the flat was so dry it flaked apart like wood. I always thought the internet knew best and it must be my meat or my smoker that was the problem. But last month I did one at 275 with no wrap and it was the best brisket I ever made, juicy and tender with a perfect bark. Total game changer, made me question everything I thought I knew about BBQ.

nelson.nancy1mo ago

The flip side is I tried one at 275 on a cheap offset and the fat didn't render right, it came out greasy. Guess it really depends on the smoker and the meat, like everyone says. Your mileage may vary, I guess.