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Why does nobody talk about wrapping your brisket in foil at 165 instead of 160?
Three years back I was helping my uncle at his spot in Amarillo and he said the 5 degree swing kept his flats from drying out. Switched to pulling at 165 with a probe in the thick part and my last two cooks came off way juicier. Anybody else mess with that number or am I just chasing ghosts here?
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miles_hall15d ago
The "5 degree swing" thing is funny to me because I spent my first two years of brisket cooking treating that 160 mark like it was written on stone tablets. Pulled one at 165 by accident once because I got distracted yelling at my dog, and it was the best flat I had made to that point. Your uncle might be onto something with the thick part probe too, since I was always stabbing the point and wondering why my numbers made no sense. I still bounce between 160 and 165 depending on how the bark looks, so take this with a grain of salt.
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