Shoutout to the guy at the Memphis in May contest who told me my brisket looked 'too clean'

I was setting up my stall last year, and this older competitor from Texas walked by, pointed at my brisket, and said, 'Son, that looks too clean. You need some more bark, some more character.' He said it with a smile, but it stuck with me. I realized I was trimming off too much fat, trying to make it look perfect for the judges. Ever since then, I leave a heavier fat cap and let the smoke do its work. Anyone else get a piece of advice that completely changed their approach?

2 comments

2 Comments

finleythomas7d ago

But is a perfect looking brisket really such a bad thing?

bettym896d ago

Honestly, what's wrong with a brisket that looks great? I smoked one last weekend with a gorgeous dark bark and it was still super juicy inside. Tbh I'd rather have a pretty one that tastes amazing than an ugly one that's dry.

-1