I finally stopped trusting that hot-and-fast brisket advice from a YouTube pitmaster

Last summer I watched this popular guy from Texas say you could smoke a whole packer brisket in 6 hours at 300 degrees. I tried it twice and both times came out dry and tough on the flat. Then an old timer in Kansas City told me to drop to 225 and plan for 12-14 hours instead. After three more attempts with his method I got a perfect bark and juicy meat every time. Has anyone else had bad luck with those shortcut high temp brisket recipes?

2 comments

2 Comments

wood.zara4d ago

ngl i feel like people overthink brisket way too much. is it really that deep? i've done both methods and honestly the 300 degree thing works fine if your smoker holds temp steady and you wrap at the right time. my last one was done in 7 hours, bark was solid and flat was tender. maybe it's a you problem?

noah8384d ago

Same here, high heat works great if you know your smoker.