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Smoked a brisket at 275 instead of 225 and it came out way better
I always babied my briskets at 225 for 14 hours but last weekend I cranked my offset to 275 and it finished in 9 hours with a better bark and way less fat cap left. Has anyone else found that higher heat works better for packer briskets?
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karen_sanchez4922d ago
Notice how so many things we overcomplicate actually work better when we just let them be. My grandmother cooked everything on higher heat her whole life and her food was always better than mine when I was following all the rules. It reminds me of how people insist on following exact recipes when cooking, when really most things turn out just fine if you relax a little and trust yourself. Sometimes the conventional wisdom is just what people kept doing because nobody questioned it. Glad you found a simpler path that works.
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ellioth3722d ago
Read somewhere that lots of traditional cooking methods actually work better because they account for real world variables instead of perfect lab conditions. Grandma's higher heat probably made up for things like oven temp swings or ingredient differences, @karen_sanchez49.
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