Watched a pitmaster in Memphis turn a $40 brisket into pure gold in 12 hours

I swung by The Rendezvous last weekend and saw this old timer work a whole packer that looked like shoe leather when it went on. He didn't even trim it much, just salt and pepper and let it ride at 225 for about 12 hours. The bark came out like dark chocolate and the bend test was ridiculous. Has anyone else seen a cook go from ugly to amazing just by leaving the lid shut longer?

2 comments

2 Comments

ninaross7d ago

12 hours on a brisket doesn't sound that crazy, plenty of folks run 14-16 hours without posting about it.

thomas_roberts7d ago

Wait, @ninaross, have you ever watched a brisket that looked like a brick suddenly turn into something you could bend like a ribbon though? The Rendezvous guy proved it's more about trust and patience than fancy trimming or complicated rubs.