Finally figured out why my brisket was drying out on the top end

Used to run my smoker at 275 all the way through, thinking hotter was better since it saved time. Last month at a competition in Kansas City, a veteran pitmaster told me to drop it to 225 after the stall and wrap tighter. That simple change kept the flat moist all the way to slicing. Anyone else had a lightbulb moment that changed how you cook?

3 comments

3 Comments

wadew5121d ago

Wait, you mean cranking the heat and hoping for the best isn't a winning strategy? Who would've guessed that slow and low actually means something...

wilson.joseph21d ago

Oh man, is it really that deep though?

gibson.avery21d ago

Is it just me or does "low and slow" apply to way more than just cooking? I remember trying to fix a leaky faucet last year and figured cranking the wrench tighter would do the trick. Ended up snapping the pipe clean off and flooding my bathroom floor. Slow and steady would have saved me a lot of towel drying and explaining to my neighbor downstairs why water was dripping through their ceiling. Sometimes the impatient shortcut just makes a bigger mess.