Ran into an old guy named Carl at a cook-off in Memphis who changed my whole view on brisket

I was stressing over my flat being a bit dry, and he just walked up, took a look, and said, 'Son, you're cooking a piece of meat, not a math test.' He told me he stopped using a timer twenty years ago and just goes by feel and the look of the fat. I've been trying his way for a few cooks now and it's a game changer. Anyone else have a moment like that where a simple tip from another cook just clicked?

3 comments

3 Comments

valthomas3mo ago

My first brisket was so dry you could have used it as a chalkboard eraser. What's the worst piece of advice you ever followed?

ruby5611mo ago

That thing about soaking wood chips is not totally wrong though, the key is you gotta soak them for like 30 minutes tops, not hours. I did a 4 hour soak once cause some forum guy swore by it and ended up with pale meat that tasted more like wet campfire than smoke. Completely killed the bark too, turned it into this weird soggy crust that peeled right off. Just a quick rinse or a short soak and then let em drain so they smolder instead of steam, that's the real trick.

laura2113mo ago

That chalkboard eraser comparison hits too close to home. @valthomas I actually followed advice once to soak the wood chips for hours before smoking. Turns out that just makes them steam and messes up the smoke flavor. Learned that the hard way.