Stopped by a comp in Lockhart and watched a guy ruin a $400 brisket

Went to Lockhart last Saturday for the big cookoff. One pitmaster pulled his brisket off at 195 degrees, sliced it open right there. Bark looked perfect but the inside was tough as leather. He blamed his thermometer, but I think he just rushed it. Anyone else seen folks pull way too early at these events?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.