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My first competition brisket didn't get last place
Three years ago at a small cook-off in Tulsa, my brisket was so dry the judges barely touched it. Last month, I decided to try again at a local event here. I focused on keeping a steady 225 degrees and wrapped it in butcher paper after 6 hours. When they called my number for 5th place out of 15, I couldn't believe it. It's not a trophy, but it feels like real progress after all that practice. For those who've made the jump from backyard to competition, what was the biggest thing you had to change?
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michaeljones27d ago
Yeah, that steady temp is huge. I had to learn to trust my thermometer and stop peeking all the time lol.
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