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Pro tip: don't trust a guy in a Hawaiian shirt at the Lockhart cookoff who says his brisket only took 6 hours
Went to the Lockhart BBQ cookoff two weekends ago and got talking to this older fella with a big offset smoker who swore up and down that a full packer brisket only needs 6 hours if you wrap it right. I smiled and nodded but I noticed his slices were dry as a cracker and he kept dousing them with sauce. Later I saw him pull a second brisket out of a Yeti cooler where it had clearly been resting for hours, which means he either started way earlier or had a backup ready. Anyway, I stopped chasing fast cook times that day and just let my packer ride at 225 until it probes like butter, usually around 13 to 15 hours. Has anyone else run into a cookoff guy who talks a big game but clearly has a cooler full of ringers?
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the_nancy23h ago
How long do you figure that cooler brisket was actually in there before he sliced it? I ask because the rest is the part nobody brags about. A packer that sits in a cooler for four or five hours is still cooking, just slower, so his "6 hour" brisket might have been closer to 12 by the time it hit the cutting board. That's the trick with these cookoff guys, they count the time on the smoker and forget the time in the towel. Same thing with wrapping, a crutch speeds up the stall but it doesn't make up for a brisket that never broke down right. I'd rather run mine at 225 and wait it out than stand around lying about a stopwatch.
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