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Update: went to a BBQ joint in Kansas City and the pitmaster won't weigh his brisket, says the scale lies. Is he right or just stubborn?
Stopped at a place off 18th Street in Kansas City on a Tuesday around 11am, small spot with just six tables and a hand painted sign. The pitmaster was pulling packers off a 1000 gallon offset he built himself out of an old propane tank back in 2009. I watched him slice a brisket and he never once put it on a scale. I asked why and he said weighing kills the feel, that his thumb knows when it is done better than any number. On one hand that makes sense, he has been doing this 22 years and his flat was still juicy with a bark you could hear crack. On the other hand I have seen plenty of guys eyeball it and serve dry shoe leather to a line of people who drove 40 minutes. He said the meat tells you when it is ready and a scale just makes you second guess. So which is it, trust the hands or trust the numbers? Would love to hear from folks who run a pit and whether you weigh every brisket or just go by touch.
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