I finally figured out why my brisket was always dry

Talked to a pitmaster named Roy at a competition in Kansas City last weekend, and he told me I was pulling my packer brisket at 195 instead of letting it ride to 203. Changed my method for the last cook and got a perfect jiggle for the first time. Anybody else had a random stranger fix their whole approach?

2 comments

2 Comments

kimreed1mo agoMost Upvoted

Man, that's how most things work. Someone shows you one tiny tweak and suddenly everything clicks.

evan_campbell1mo ago

Yeah, read a study that said people learn faster from small corrections than big lessons.