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Guy at the KC royal told me he stopped chasing 225 and I haven't stopped thinking about it
I was standing in line for a brisket sandwich at a contest in Kansas City two weekends ago and the guy next to me said he gave up cooking at 225 degrees after 6 seasons on the circuit. He told me he runs his offset hotter now, somewhere around 275 to 300, and his flats come out juicier than they ever did at the lower temp. I always figured low and slow was the whole point, so hearing a guy with a trailer and 6 years of trophies say that threw me. Now I'm wondering if I've been dragging out my cooks for no reason and drying out the flat while I wait on the point. Has anyone here actually switched temps and noticed a real difference, or is this just one guy's setup?
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the_miles21d ago
Wait, did he actually say 225 was the problem, or did he say he just got better at running his pit? That part matters a lot. Because 225 is just a number, and a lot of guys who "cook at 225" are really bouncing between 200 and 260 all day depending on how they feed the fire, so they never actually held a steady temp to begin with. The real change for most people who move up to 275 or 300 is that the cook finishes faster, which means the flat spends less total time drying out, not that the higher number itself makes meat juicier. If his flats got better it's probably because he got a cleaner fire and better airflow going, not because 225 was secretly wrong.
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