Went to a BBQ joint in Austin and watched the pitmaster chase a runaway brisket

Stopped by Franklin's last Saturday and saw one of the crew drop a whole brisket off the smoker grate. It rolled halfway across the parking lot before he caught it. He just brushed it off, put it back, and said 'more bark on that side now.' Has anyone else seen a pitmaster recover from a total meat disaster like that?

2 comments

2 Comments

sullivan.elliot8h ago

I mean, that's not even the craziest part. What nobody's talking about is how that little bit of dirt probably adds a ton of flavor after it cooks back in. You ever notice how a brisket that takes a tumble always has that extra smoky, earthy kick? It's like the pitmaster accidentally created a new cooking technique. We all get so caught up in the "cleanliness" thing but forget that meat is literally sitting in a metal box full of fire and smoke for 12 hours. A little parking lot gravel is barely gonna make a difference compared to all that soot. Honestly, I bet those "floor brisket" sandwiches are some of the best ones they serve all day.

wren30710h ago

Buddy of mine saw a guy at a place in Lockhart drop a whole rack of ribs in the dirt and just hose it off with water before saucing it up. Said they still tasted fine somehow, just extra crunchy.