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That week in June when my brisket flat came out like shoe leather every single day
I was at a competition in Lockhart, Texas last June and for 5 straight cooks my flat was dry and tough. I had always thought higher heat would save time and still get good results, but after watching Tootsie Tomanetz slice her brisket like butter at 225 I finally switched to low and slow. It was a brutal week, but being forced to change my temps and wrap method actually fixed my problem. Has anyone else had a competition week where everything just went wrong and forced a change?
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jana5841mo ago
Funny how getting burned always teaches you the lesson you were avoiding, right?
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gonzalez.rowan1mo ago
Man, that Lockhart heat is brutal on briskets. When you say you switched to 225, did you adjust your wrap timing too, or was that a separate realization? Because I've found that even at lower temps, if you wrap too early or too late it can still screw you sideways. Tootsie makes it look easy but she's got that pit rhythm down to a science. Curious if you also changed your fat cap trimming or if the temp drop alone fixed everything for you.
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