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PSA: The brisket at that new joint in Austin is being held at a weirdly low temp
Stopped by that new spot on South Lamar last Friday, the one with the big red smoker out front. I watched them pull a whole packer from the warmer, and my buddy's thermometer gun read 135 degrees (I know, I know, we're nerds). That's way too low for safe holding, right? It's sitting in the danger zone for way too long. Has anyone else run into this kind of thing lately?
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david_palmer6mo ago
Ngl, that's a great way to get a free science project with your meal. They're basically running a bacteria bed and breakfast in that warmer. Your buddy's temp gun just saved you from a real bad time. Places cutting corners like that give all the good spots a bad name. Hope they figure it out before the health department does.
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spencerross6mo ago
Yikes, my stomach just did a backflip reading that! I once tried to hold a brisket at home like that and let's just say it became a science experiment for the whole neighborhood.
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the_andrew6mo ago
Man that whole "good enough" mindset is EVERYWHERE now. Feels like every corner cut is just the new normal, from food safety to basic customer service. You start to wonder what else is being held together with duct tape and hope. Kinda makes you want to just cook everything at home, but then you remember the brisket science project.
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