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That pitmaster spot in Lockhart that just does not get it
I drove out to Lockhart last weekend, hit up a spot a buddy swore by. They got this big offset smoker out front, looked the part. But the brisket came out dry and the bark was more like a hard shell, no give at all. I asked the guy behind the counter about their cook time and he just shrugged, said they pull it at 190 degrees internal no matter what. Man I spent 45 bucks on two plates and left half of it. Has anyone else run into a place that looks legit but is cutting corners on the basics?
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laura_black3126d ago
190 degrees no matter what. That hurts my soul just reading it. Might as well cook it in a slow cooker with a can of soda if you're going to ignore the stall like that.
Sounds like they bought a nice smoker to impress people on Instagram, not to actually learn how to use it. Bet they think fat rendering is a new Netflix show.
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elizabethtaylor25d ago
Hold on, is 190 really that bad? I mean yeah it's high but I've finished brisket around 200-205 and it came out tender, just gotta watch it more carefully so it doesn't dry out. You can still get good results if you wrap it tight and check for probe tender instead of just going by temp alone.
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