Watched a comp team in Lockhart ruin a brisket and it clicked for me

I was down at Smitty's Market in Lockhart last month watching a competition team do a demo. They pulled a brisket off early because they were running behind on their turn-in time. The bark was soft and the fat hadn't rendered right, but they wrapped it in foil and hoped for the best. Right then I realized I've been doing the same thing at home for years. I always rushed the stall because I got impatient or hungry. Now I just let it ride no matter how long it takes. Has anyone else figured out they were pulling meat too soon based on time instead of feel?

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blaked791mo ago

Well, I read once that Franklin never sets a timer on his briskets, just goes by feel.

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the_morgan1mo ago

Hold up, they pulled it early because of a turn-in time? That's wild to me. Competitions are where people are supposed to show off their best work, not rush out a half-done hunk of meat. Man, I'd be pissed if I paid to watch a demo and they served that. You're spot on though. Time is a liar in barbecue. The meat tells you when it's ready, not the clock.

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