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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?
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benk267mo 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.
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robert_walker7mo ago
I used to peek all the time but you're right.
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