Hit my 200th brisket today and it was the first one I didn't mess up

I kept a tally on my shop wall for 4 years and 200 briskets later I finally got a flat that didn't dry out or a point that wasn't rubbery, anyone else keep count of their cooks?

3 comments

3 Comments

the_john15d ago

200 briskets is a hell of a number to keep track of. But you might be counting wrong if you're calling the first 199 "messed up." A dry flat or a rubbery point is just part of the learning curve, not a total failure. Every one of those taught you something that got you to this one. You didn't mess up 199 times, you just practiced a whole lot.

knight.uma14d ago

200 briskets is an insane amount of practice, no doubt. But the point about the learning curve is solid - nobody hits perfection that fast.

mitchell.thomas7d ago

Yeah "you just practiced a whole lot" really hit me. I used to beat myself up over every dry brisket thinking I wasted all that meat and time, but looking back each one really did teach me something different about temps or wrap timing or whatever. You're right, it was practice not failure.