I always thought cook time mattered most, then I watched Myron Mixon's brisket go to 210 and still slice clean

Elliot Bailey · 2026-10-01T13:45:04.502989+00:00

I found this out from an older competition video where he pulled at 210 internal and it still passed the bend test, which goes against everything I learned about pulling at 203. Been cooking mine to 203 for two years and they always feel a little tight. Anyone else playing with higher finish temps or is that just a competition thing?

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I always thought cook time mattered most, then I watched Myron Mixon's brisket go to 210 and still slice clean | BBQ Pitmasters - Discusd