Quote:
Originally Posted by VisaliaIPA
Ok...I will be patient. I know most wrap it about 165ish then let it go until it's probe tender or right around 200 or so.............
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Yep, and just remember a golden temp rule. "Low and slow" is 200-235º. So basically there's a thirty five degree difference that's easily allowed in any instance during your cook, and it's perfectly acceptable.
Like Smitty said if you're shooting for 200º and you're hitting 275º+ then there's an issue somewhere, but getting issues over a 10-20º difference is nothing to worry about. It's not even a blip on my radar. I think a lot of beginners have an issue with their cooks flying through.
My first brisket on a stick burner I wanted to cook at 250º, ended up hitting about 300º, and I just ran with it. Cooked until it got to probe tender, and then called it a day. My neighbors, my mother in law, her boyfriend, and my whole family raaaaved about the thing. Stressing over temps does no one any good.
