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Rant: My brisket flat dried out for a solid month before I got it right
I kept following my usual process on my offset, but the flat was always like leather while the point was perfect. Turns out, my fire management was too aggressive, and I was blasting through the stall too fast. I finally watched a clip of Aaron Franklin talking about a 'calm, steady fire' and it clicked. Has anyone else had to completely relearn their fire control for a specific cut?
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beth_hunt1mo ago
It's funny how often the hard way is just rushing things.
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Tell me about it... I spent a whole summer turning briskets into expensive hockey pucks. I was running my fire so hot and fast, trying to power through, that the flat just gave up. It was like I was trying to cook it with a hair dryer. Watching that Franklin clip felt like getting slapped. Now I just let it chill, like a lazy campfire, and suddenly it's actually juicy.
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