Loading…
6
50 briskets in one weekend, the best and worst smoke I've ever had
Tbh this past Saturday at my buddy's place in Austin we did a big cook for a family reunion, like 50 briskets over 18 hours. The first 25 came out perfect, that deep bark and jiggle you dream about. But then the wind shifted around 2am and my firebox temp dropped to 225 for like an hour, and those last ones came out chewy and dry. Half the crowd swore the dry ones were the best because they sliced cleaner, the other half said I ruined the day. Has anyone else had a cook where the same pit gives you both your proudest and most embarrassing results back to back?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.