Talked to a guy at a comp in Austin and he flipped my whole view on brisket

Honestly, I used to think a brisket was done when it hit 203 degrees, no questions asked. I was at the Lone Star BBQ Fest in Austin last month and got talking to this older pitmaster from Lockhart. He saw me poking my meat and just said, 'You're chasing a number, not a feel. The probe should go in like warm butter, not because your screen says so.' That hit different because I realized I was just watching a gadget instead of learning the meat. My last three briskets were a bit dry and I blamed my wood, but it was probably me pulling them exactly at 203 even if they felt tight. Now I start checking for that butter feel around 198 and let it go as long as it needs. Has anyone else had a moment like that where a simple tip from another cook changed your whole routine?

3 comments

3 Comments

wyatt7711mo ago

Totally read a similar thing in a BBQ forum last week.

wren9764d ago

Hate when gear lets you down like that.

lisar141mo ago

Man, that reminds me of the time I was so proud of my "perfect" 165 degree pulled pork. A friend took one bite, looked at me, and just said "Lisa... it's crunchy." Turns out I was trusting a broken thermometer for a whole year. Felt like a total genius. Your story about the feel over the number is so true, it's easy to get lost in the tech.