Hot take: I saw a guy's brisket go from dry to amazing in one season

There's this local pitmaster, Dave, who runs a small stand at the farmer's market. Last summer, his brisket was honestly pretty dry and tough, like he was rushing it. I tried it in July and was bummed. Fast forward to this spring, I went back and it was a total 180. The bark was perfect, the meat was super juicy and tender. I asked him what changed, and he said he finally switched from a basic offset smoker to a custom-built reverse flow rig and started wrapping in butcher paper at exactly 175 degrees internal, not just when the bark looked good. He said the new smoker gave him way better heat control, so he could hold a steady 225 for the whole 14 hour cook. It made me wonder, how much of a difference does the actual pit make versus just the cook's skill improving over time? Has anyone else seen a huge jump in quality from changing their main cooker?

2 comments

2 Comments

joseph5294d ago

Fourteen hours for a brisket...

kelly.dylan4d ago

Seriously! Everything feels like it takes way longer than it should these days.