Hot take: Smoked some brisket at 275 instead of 225 at Franklin's style pit

Honestly, tried a higher temp last weekend at a buddy's backyard rig cause we were short on time, and it came out way better than my usual low and slow - anyone else found that works with certain cuts?

2 comments

2 Comments

hall.ruby1mo ago

Hell yeah! I did the same thing with a pork shoulder last month and it was way better than my usual 225. Meat came out super tender but still had that nice bark.

hernandez.ben1mo ago

Man, that's actually a great point and something I've been wondering about too. I've noticed that the fat renders faster and more evenly at those higher temps, so you don't get that gross chewy layer. Gotta say though, I only trust it with well-marbled cuts, lean ones still need the slower cook to stay moist.

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