I hit 225 degrees on my brisket and it felt like a total failure

I was smoking a 14 pound packer on my offset in the backyard last Saturday, aiming for that perfect 203 degree finish. After 8 hours, my probe read 225 and the bark looked like black leather, so I pulled it off. Letting it rest for two hours, I was sure I'd ruined a $90 piece of meat. When I sliced it, the flat was dry but the point was still juicy enough to save. Has anyone else had a cook go sideways but still managed to pull off something edible?

3 comments

3 Comments

lily7022d ago

Wait, did you wrap it at all?

jamie_carter8722d ago

Nope, and patricialee is right about the feel.

patricialee22d ago

That "black leather" bark is a dead giveaway. I see this all the time where people chase a number instead of the feel. The probe should slide in like butter, no matter what the temp says. You got lucky with the point, but the flat paid the price.