TIL a 3-degree temp swing changes brisket texture completely

I was reading through that Franklin BBQ book (the one about the science of smoking) last night and it had a stat that stopped me cold. It said a brisket cooked at 250°F vs 253°F can result in like a 15% difference in moisture retention because of how the collagen breaks down. I always figured my offset was close enough, but now I'm wondering if I need a better thermometer setup. Has anyone else compared results with cheap vs. high-end probes on a long pork shoulder cook?

3 comments

3 Comments

keithbennett1mo ago

Shit, I've been eyeballing my pit temp for years. Guess I need to tighten up.

piperwhite1mo ago

You'd be surprised how much difference a good wireless probe makes once you actually commit to it. I fought it for years too and finally caved when I ruined a brisket, never looked back. Start with one of the basic dual probe setups and you'll see what I mean without breaking the bank.

logan70520d ago

Is a ruined brisket really that big a deal?