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Drove all the way to Austin for a famous pitmaster's joint and their brisket was dry as cardboard, fight me
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jasonkim6mo ago
You think THAT'S bad? I once tried to smoke a brisket at home that came out so dry my dog gave me a look of pure pity. We're talking jerky that lost a fight with a salt mine. At least you paid for disappointment, I invested 16 hours and my own pride into creating a leather boot. Maybe we should start a support group.
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jade_butler26mo ago
The brisket at that famous spot on South Lamar usually has a good bark and juicy interior. Dryness can happen if they sliced it too early and let it sit. My buddy who lives there says the trick is to ask for moist cuts from the point end. They might have had an off day but it's worth another shot at peak hours. I've found that even top joints can slip up when they're rushed.
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caleb_owens6mo ago
Totally agree with @jade_butler2 on asking for the point end. That fat cap does wonders for keeping things juicy, especially if they let it rest properly. Rush job brisket is always a gamble though.
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