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Watched a pitmaster in Lockhart run a $40 brisket, now I smoke differently
I was down in Lockhart last month at one of those old places, just watching how they handled the pit. The guy running it didn't check temps every hour like I do, he just felt the grate and looked at the smoke color. He told me 'you're cooking the fire, not the meat' and that stuck with me. Came home and tried his method on a 14 pound packer, cut my wrap time by about 90 minutes. The bark came out way better too, no more foil crutch guessing. Has anyone else ditched their thermometer routine after watching a real pro work?
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drew_hart41mo ago
My buddy runs a little BBQ trailer outside Austin and he swears by the same thing. He had this old guy from Llano come through one summer and watch him work, then just told him to stop poking the meat so much. He said the old guy grabbed his probe set and put it in his truck, told him he'd get it back when he learned to read the fire. Two weekends later he finally got his gear back, but he said his briskets came out better than they ever had with the thermometer. Now he just goes by how the meat feels when he pokes it and how the fat cap looks. I still use my probe for safety checks but I stopped babysitting the temp curve and my last few cooks have been way more relaxed.
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