Just realized my old brisket method was basically a science experiment gone wrong

For years, I'd wrap my brisket in foil the second it hit 160 degrees, which always gave me a pot-roasty texture, and I never knew why. The change came after I watched a pitmaster in Austin just leave his unwrapped on the smoker for a full 2 hours longer than I ever dared, letting the bark set up hard. Has anyone else had a total 'aha' moment like that from just watching how someone else cooks?

3 comments

3 Comments

felixfisher1mo ago

That "aha moment" thing hits home. I once watched my neighbor grill burgers and he didn't touch them at all, just let them sit. I was a total flipper, always pressing down. Seeing his not come out like gray hockey pucks was a real wake up call. I had to unlearn everything I thought I knew about grill marks.

lucaslee1mo ago

Totally get what you mean, @felixfisher. It's funny how we learn the wrong way to do basic stuff and just stick with it for years. Makes me wonder what other simple things I'm completely overcomplicating.

reesemoore1mo ago

My dad taught me to tie my shoes with the "bunny ears" method and I did it that way until I was 25. Saw a video on the faster loop and swoop method and my mind was blown. It's wild how those early lessons just stick.