Stopped by a comp in Lockhart and watched a guy ruin a $400 brisket

Went to Lockhart last Saturday for the big cookoff. One pitmaster pulled his brisket off at 195 degrees, sliced it open right there. Bark looked perfect but the inside was tough as leather. He blamed his thermometer, but I think he just rushed it. Anyone else seen folks pull way too early at these events?

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sethr111mo ago

yeah that 195 thing gets thrown around but it aint a magic number. I've had briskets probe perfect at 190 and others still fighting at 205, depends on the fat and the cook. Anyone who slices before the probe slides in like warm butter is gambling, not cooking.

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