Vent: My uncle swore by a 275-degree brisket cook for 8 hours, but mine came out tough as a boot.

He said the high heat would push through the stall and keep the bark set, but I think my cheap offset smoker just couldn't hold that temp steady, so has anyone with a similar rig found a better method?

2 comments

2 Comments

cora56221d ago

My old Oklahoma Joe choked at anything over 250. I had to drop to 225 and just let it ride for way longer.

smith.anna21d ago

Yeah, I had the same problem with my thin-walled offset. Trying to run it that hot just made the temp swing like crazy. I ended up going way lower, like 225, and I wrapped it in butcher paper when it hit about 160. It took forever, maybe 14 hours, but it finally got tender. The steady low heat worked way better for my cheap smoker.