Vent: My brisket was always dry until I saw a guy in Austin just leave it alone

I was at a cook-off in Austin last spring, watching a pitmaster who won the year before. He opened his smoker maybe twice in 12 hours, and I realized I was poking and spraying mine every hour like a nervous parent. That single afternoon changed my whole cook. How do you fight the urge to constantly check your meat?

2 comments

2 Comments

benk261d ago

Honestly, you just have to trust the process and set a timer for yourself. I put my probe in, set an alarm for when it hits the stall, and find a chore to do away from the smoker. Every time you open it, you're just adding hours to your cook and letting all the good heat out.

robert_walker1d ago

I used to peek all the time but you're right.