Appreciation post: My brisket went from dry to perfect after I stopped opening the smoker to 'check' it every hour.

I went from a 7-pound flat that tasted like leather to one that actually bent when I picked it up, just by leaving the lid shut for the full 12-hour cook.

3 comments

3 Comments

spencerm463d ago

Noticed the same thing with my lawn. Used to fuss over it every day, watering and checking. Let it be for a week and it looked better than ever. Some things just need you to leave them alone.

danielb4313d ago

Yeah, I learned that the hard way too. I used to peek so much I was basically just cooking with my oven light on. That lid stays shut now, no matter how bad the itch gets.

felix82413d ago

Man, that oven light thing is so real. I'm curious though, what was the one time you peeked that totally ruined it? For me it was a brisket I had going for like 14 hours. I got nervous, lifted the lid for a "quick check," and it just never got back up to temp right. Ended up tough as leather.