That talk with a retired pitmaster from Texas changed my whole view on brisket

Ran into an older gentleman at the butcher counter last Saturday. He saw me eyeballing a packer and asked what temp I cook at. I said 225 and he just laughed. Told me he's been running his pits at 275 for 40 years in Lockhart and never looked back. Said low and slow is a myth pushed by people selling cookbooks. I tried it on a 15 pounder this Sunday and the fat rendered way better. No stall drama either. Anyone else get told something that totally flipped what you thought you knew?

2 comments

2 Comments

kim_west14d ago

Did you try it yet?

lunakim14d ago

Oh man, did I try it... yeah, about two days ago. Honestly, it was kind of a mess. I followed the directions exactly and it still came out all gloopy and weird, not like the picture at all. Maybe I'm just cursed in the kitchen, I don't know. My friend swore it was amazing, but I'm starting to think they just have bad taste in food. At least it didn't ruin my whole dinner, just made everything taste a little off.