Quote:
Originally Posted by mbshop
i cook at high temps also. but my high temps are just under or over 300 deg. i've had my brisket plateau for differant lengths of time. some its just an hour and some over 3 hours. i just let it do its thing and then probe near 195 deg or so. been happy so far. you will just have to do more and then it will start to make sense.
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i completely see what ur saying. im just perplexed bc ive made undercooked brisket and ive made overcooked brisket. this one seemed just right even though it was only about 180-185. and it seemed to have plateaued around there. is this possible?
also to clarify, the brisket did plateau, but around the 160-165 mark. this was like a 2nd plateau.
