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MadMedik

Brisket Cook Results

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I've seen that high heat brisket cooks are all the rage on the BBQ circuit.  Do you have to watch it super close?  Turn, or wrap at specific points? 

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The stall is much diminished for hot and fast cooks. Stall is due to evaporative cooling, so the higher the temp the faster the evaporation. At 225, expect a loooong stall. Butts and briskets I’ve done at 275-300 have very little if any stall. Haven’t done 350, but maybe I’ll give it a go. 

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I like to do briskets at 275F and there's still a bit of a stall around 160F IT. After the stall, around 170F, then I wrap in pink butcher paper (ala Franklin BBQ) until the IT hits 203F. I'm still partial to doing butts a bit lower at 250F. 

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