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My first brisket didn't turn out like a hockey puck this time
Three years ago, I tried smoking a brisket on my old kettle grill and it was so tough we could barely cut it. Last month, I picked up a used offset smoker for $200 from a guy in Fort Worth and decided to try again. I watched a ton of videos from that pitmaster, you know, the one who always talks about the 'Texas crutch' with butcher paper. This past weekend, I kept a steady 250 degrees for about 14 hours, wrapped it when the bark looked right, and pulled it at 203 internal. It actually bent when I picked it up, and the flat was juicy for once. I'm still shocked it worked. Has anyone else had a brisket turn a corner after switching your cooker?
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hannahj496d ago
Honestly henryr45, that cheap offset smoker clearly made a huge difference in their technique and results.
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henryr457d ago
A cheap offset smoker doesn't magically make you a pitmaster. You just got lucky with a single cook after years of failure. That brisket will probably be dry as dust next time you try it.
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My buddy Dave in Austin bought a used Oklahoma Joe for eighty bucks last fall. He had always struggled with his electric smoker, dry ribs every time. That offset forced him to learn fire management, keeping a steady 250 for hours. His very next pork shoulder had bark we could actually hear when he cut it. Sometimes the right tool just clicks and teaches you something new.
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