That one weekend in Memphis where everything went wrong with my brisket

Ngl, I had the worst stretch of BBQ days last summer during a competition in Memphis. My smoker temp kept spiking 30 degrees above target because of a dumb wind shift I didn't account for. Spent like 4 hours fighting it with towels and moving coals around, but the bark came out all cracked and dry. Then my wife pointed out I forgot to wrap the flat in butcher paper at the stall point. Ended up turning in a brisket that was tough on one end and mushy on the other. Judges gave me a 5 out of 9 on texture, which still stings. Ever had a cook where nothing went according to plan and you just had to roll with it?

2 comments

2 Comments

the_wyatt2d ago

yo I actually read this whole BBQ forum thread last week where a guy from Texas broke down exactly what happens when you don't wrap at the stall. Said the moisture differential creates that weird texture split you're talking about. I always thought wrapping was optional but he had thermal maps and everything showing how the flat loses moisture way faster than the point.

simon_sanchez582d ago

Wait, thermal maps? People actually do that for BBQ now? I gotta find that thread, sounds like real science behind why my brisket fell apart.