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My local joint's brisket went from dry to amazing in about 6 months
They used to serve slices that were tough and needed sauce, but now it's consistently juicy and pulls apart clean. The owner told me he switched from a pellet smoker to a traditional offset and started wrapping in butcher paper at 165 degrees. Has anyone else seen a single change make that big of a difference for a whole restaurant?
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rosek731mo ago
Wow, that's wild. I always figured a smoker was a smoker, you know? But my buddy did the same thing, switched his food truck from a fancy electric rig to a basic offset. The ribs went from just okay to having that real bark and smoke flavor you can't fake. It's like night and day. That one change can totally save a place.
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Disagree on the equipment being the main fix. Seen places with great offsets still serve dry meat because they rush the cook or buy cheap cuts. The real change is probably the wrap at 165, which stops the stall and keeps the moisture in. That butcher paper trick works on any smoker if you know when to use it. A good pitmaster can make great food on bad gear, but good gear won't save a bad cook.
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