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Cooked my 100th brisket on Saturday and did the math on what it actually taught me
Somewhere around number 100 it hit me that I stopped chasing temps and started just reading the fire, which took me 3 years to learn the hard way on my offset in Wichita. Anyone else notice their cooks got simpler once the reps added up, or is that just me fooling myself?
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cameron_palmer7d ago
Did you ever watch someone else hit that point and realize how long it took them? My buddy Dale ran a stick burner for years down in Tulsa and swore up and down he needed a new thermometer because his cooks kept swinging on him. One summer he finally quit checking the gauge every ten minutes and just sat by the fire watching the smoke color and feeling the heat on his arm. His brisket got better in about two months than it had been in the two years before. He told me later that the meat was never the problem, he was. Reading the fire is the whole game, and it just takes reps before your gut knows more than any dial does.
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