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Hit 212 degrees on my brisket yesterday and realized I was cooking the wrong cut for years
I was at a backyard cookoff in Waco and my buddy's brisket came off at exactly 212 internal, which sounded nuts to me because I always pulled at 203-205. Turns out he's been doing it that way with a long rest and it was the juiciest flat I've ever had. Mine at 205 was dry on the ends and I kept blaming my rub and my wood. Now I'm second guessing everything I thought I knew about temp targets, especially on packers over 15 pounds. Anyone else play around with pulling later than 205 or is that risking a crumbly mess?
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