Watched a backyard cook turn into comp-level brisket in 3 years

My buddy Mike started with a $100 offset and burnt ends every Sunday. First year his brisket was like shoe leather. Tough, dry, zero bark. He stuck with it though. Kept cooking every weekend rain or shine. By year two he had a decent smoke ring but still hit dry spots. Year three he upgraded to a Workhorse 1975 and started wrapping in butcher paper at 165. Last Saturday I tried his brisket at the neighborhood block party in Austin. Flat was juicy, point rendered perfectly, bark like dark chocolate. He said the big change was learning to rest for 3 hours in a cooler. Now he's doing a competition in Lockhart next month. Anyone else see a buddy transform that much over a few years?

2 comments

2 Comments

sageburns10d ago

Man, that's awesome to hear about Mike. I love seeing someone put in the work and actually get those results.

claire95810d agoMost Upvoted

Wait, did you just say he actually ate the entire thing in one sitting? That's insane. I can barely finish a normal portion without tapping out. Guess the man's got a stomach of steel or something.