The brisket to 196, or the cooking temp? Assuming brisket… no, never even considered changing the done temp lower than 200. 201 is my personal sweet spot and I’ve done hundreds of briskets.
I don’t know. I just heard two old timers talking about it while we were chowing down. Do you get a good triple hue with the done temp at 200-201?
"Strained sweet potato" has a nice ring to it. Dont diminish your marketing chops.
Yes, I get a well defined smoke ring. There would be no texture/color difference at that temp with only 5 degrees of separation. The brisket will continue to cook while in rest, ideally up to 205-210. That extra 5 degrees is just 30 more minutes of intentionally boiling those internal fats and rendering your fat cap before rest. I wonder those old timer’s opinions on the fat cap and preparation. If someone tells me they trim the cap, splice it or smoke cap up I am already internally judging them lol
1976 this was considered olive green! However, in 2025 I purchased a brand new White! Lol. This matches my 1973 40, though.
