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My uncle's brisket advice finally clicked after that Austin cookoff
He kept saying 'low and slow means the meat tells you when, not the clock,' and I thought it was just old man talk... then my 14 hour packer stalled at 163 for 6 hours in Lockhart and I let it ride, turned out perfect. Has anyone else had a family 'rule' that only made sense after you messed up a few times?
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gray_roberts7d ago
Did your uncle ever explain why the stall happens or did he just tell you to wait it out? My buddy went through the same thing last summer with a pork butt, sat at 160 for like five hours and he kept opening the lid to check it, poking it, messing with the vents. His dad kept telling him to quit looking at the thing and let the smoker do its job. He finally listened around hour ten, stopped touching it, and that meat came out so tender it fell apart when he tried to lift it. He still texts me about it every time he fires up the smoker now.
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