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That Austin comp showed me my brisket was way off for 3 seasons
Went to the Lockhart Street Throwdown last month and tasted what a properly rested brisket really does. I'd been pulling mine at 195 internal and slicing right away, but the guy next to me let his sit in a cooler for 4 hours at 150. Night and day difference in the moisture, mine tasted like sawdust compared to his. Anybody else have one of those moments where you realize you've been doing the same wrong thing for years?
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josepha323d ago
My neighbor Ed does the same thing with his lawnmower, runs it till the gas tank is bone dry every single time and wonders why it sputters. That cooler rest thing is the same deal, it's like we get locked into a routine and never question it until somebody shows us the difference right in front of our face. I remember doing the exact same 195 and slice move for years until I watched a guy at a backyard cookoff wrap his in a towel and leave it in a cheap igloo for three hours. The juice that pooled when he sliced it was almost embarrassing to watch because mine never did that. It's funny how the biggest improvements come from the simplest things we just never bother to try.
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