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Used to chase 225 on the dot, now I just let my offset run wherever it wants
For my first two years I was obsessed with holding 225 exactly, checking the dial every 15 minutes like it was a job. Then I talked to a guy named Dale who runs a trailer outside of Waco and he told me he hasn't cooked a brisket under 275 in a decade, just keeps a clean fire and lets the temp ride. Last Saturday I ran a 13 pound packer between 280 and 300 and it came off the smoker in 9 hours instead of 14, with better bark and the flat was still juicy. Anyone else ditch the low and slow number once they figured out their pit, or am I going to get yelled at by the 225 crowd?
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