Had a moment with a retired pitmaster at a gas station in Lockhart

I was grabbing ice at 6am before a brisket cook and this old guy in a stained apron saw my offset smoker in the truck bed. He told me to stop spritzing every 30 minutes and just leave the door closed, said I was letting all the heat out for nothing. Has anyone else tested running a full packer with zero opens until the stall?

3 comments

3 Comments

beth2768d ago

Trust me, I've tested it and the only thing I got from peeking every 30 minutes was a hot face and a slightly less good brisket.

the_olivia8d ago

Ugh, okay, fine, I'm with you. I was a hardcore "just one little peek" person for years. Thought I was being attentive. But last summer I finally did a full hands-off brisket, no checking for like six hours, and it was the juiciest one I've ever made. The bark was way better too. I felt stupid for all those years of opening the door just to steam the meat.

annajenkins8d ago

Oh man, I used to be the biggest spritzer out there but trying the hands off method totally converted me. That brisket came out way better with the door left alone.