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Vent: watched a pitmaster at a joint in Lockhart sauce his brisket before slicing, and half the room about lost it
Stopped at a place off the square in Lockhart on Saturday and the guy running the pit brushed sauce on a whole packer right before he sliced it, which got a few people at the counter muttering. I get that Central Texas says no sauce, but if the man cooking it wants a little glaze, who's actually wrong here? Curious what you all think, is saucing on the pit ever ok or is that a hard no?
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mitchell.avery8d ago
Sauce on a packer before slicing is just gonna steam the bark off anyway. If he's brushing it on right at the board, that's more about the slice than the meat. Real question is whether he's doing it to hide a dry brisket or just for show.
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