I'm currently watching pellet grill brisket cooking videos on YouTube and have a couple questions:
Why are briskets cooked at multiple temperatures? In this video (https://www.youtube.com/watch?v=RYj-AAZmlHc), the temperature starts at 180, then is increased to 215, then is increased to 225. Other videos use different temperatures; some only change the temperature once rather than twice. None of them explain why this is done. What is the purpose of these temperature increases? Would the brisket still turn out fine if I cooked it at the same starting temperature for the entire duration of the cook, i.e. until the internal temperature of the brisket reached ~200?
Are you supposed to monitor the brisket's internal temperature while it rests to make sure it doesn't reach an unsafe temperature? In the video I linked they just leave it uncovered outside for an hour.
by hudson4351
1 Comment
Still definitely a beginner here, The longer it takes to render the fat the better, or something. I do 200 for 12 hours, 215 until I wrap at 165-170 then 250 until done.