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That brisket class in Lockhart changed my whole salt game
I spent 6 years doing my brisket the same way, salt and pepper heavy on the pepper, and swore it was the only way. Then I took a Saturday class at a small pit in Lockhart where the instructor had us taste the salt on three different cuts before even firing up the smoker. She said 'your salt needs to season the meat, not the bark' and that hit me because my crust was always bitter while the inside tasted flat. I went home and cut my pepper in half, used a finer salt, and the next brisket was the first one my wife actually finished without asking for sauce. Has anyone else had a single tip like that completely rewire their process, or am I late to the party?
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