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Is this to hot

Jerome PooleJerome Poole Posts: 44
edited 6:43PM in EggHead Forum
I have been cooking 1 whole brisket and 2 butts for 13 hrs I started off until about 3:30 this morning 230f then i letit move up to 255f the mavrick is registering 267 what do you thikk about temp.&time line
Jerome Thanks


  • Wise OneWise One Posts: 2,645
    Jerome , a tad high but by no means too hot. dr bbq had a good discussion on the purpose of low and slow some time back. The key is to leave the meat temperature (not grill temp) in the "breakdown zone" (approx 165-175) as long as possible. You seem to have been cooking for some time so it looks like you might have spent a good time there already. Sometimes when I get rushed, I will kick my temp up to 275-300 at the end to push the meat temp on up to 200 or so. It doesn't seem to have adversely affected the end result but then again, I only compete against myself.

  • DawgtiredDawgtired Posts: 241
    Jerome ,
    I agree with Wise One one hundred percent. The only additional comment I would make is that I pull mine at 190. My family seems to think that at 200 the meat is a little too dry for them. I recently cooked three at the same time. Kind of like the three bears. One was pulled @ 200, one @195, and one @190. The one @ 190 was the most well received.
    Good luck

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