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Met an old pitmaster at a contest in Lockhart years back
He was just sitting by his offset, watching the smoke. Told me 'Kid, you're looking at the fire too much. Listen to the meat, it'll tell you when it's ready.' Happened over a decade ago, but I still think about it every time I get impatient with a brisket. Anyone else have a simple piece of advice that stuck with them like that?
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patriciaellis2mo ago
You ever get so focused on the clock you forget you're cooking? My first brisket I was checking the temp every five minutes, must've let all the heat out. The thing ended up tougher than my old gym shoes, lol.
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hayes.tara2mo ago
Man, that hits home. I used to poke and prod my ribs constantly, scared to death of overdoing them. Ended up with a rack that just fell apart into mush. Now I just give them a little bend test near the end, walk away, and trust the process. That old timer wisdom is hard to learn but it's always right.
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butler.mark2mo ago
Used to watch the temp gauge like a hawk. Now I just wait for that bend in the brisket flat, like he said. Changed my whole game.
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