Hit 100 briskets smoked and I still think more isn't better

I just finished my 100th brisket on my offset smoker last Sunday. Most folks here say you need to cook a ton to get good, but I actually think my best briskets came around number 30 or 40. After that I got too comfortable and started rushing the trimming or trusting the temp probe too early. Anyone else feel like hitting a big number actually made them sloppier instead of better?

2 comments

2 Comments

sammurray1mo ago

I went through something real similar around my 50th brisket. I started getting lazy with the wrap, just tossing it on the paper without caring if it was tight enough. Ended up with a bark that peeled right off. For me the fix was going back to the basics - I timed my trimming to exactly the same routine every time and forced myself to check the probe in five spots instead of two. That 30 to 40 brisket range really was the sweet spot, where you know enough to trust your instincts but still care about every little step.

abbyk101mo ago

Has anyone tried switching to foil just to mix things up?