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Watched a pitmaster in Lockhart ruin a whole brisket in 20 minutes
I was down in Lockhart Texas last month at Kreuz Market and saw this guy mess up a prime brisket real bad. He trimmed off ALL the fat cap, like down to bare meat, then put it on at 300 degrees. I asked him why and he said he was in a hurry for a wedding order. That whole brisket came out dry and tough as leather after 6 hours. It made me realize that rushing a cook never works, no matter how good your smoker is. Has anyone else seen a pitmaster make a basic mistake like that and still serve the meat?
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