I finally nailed 100 briskets smoked this year

I keep count on a little whiteboard in my garage and I hit triple digits last Saturday. That first brisket back in January was a rubbery mess... I pulled it at 190 degrees because I got impatient. Now I let them ride until 203-205 and rest them in a cooler for two hours easy. Has anyone else started tracking their cook count just to see how far you've come?

2 comments

2 Comments

the_morgan14h ago

Holy crap, 100 briskets in one year? That's insane! I thought I was doing good with my 15 or so this year but you're on another level. I still remember pulling my first one at 170 because I was terrified of overcooking it, that thing was like shoe leather. The cooler rest is a total game changer though, I started doing that last summer and it made a huge difference in how juicy they come out.

dakota4797h ago

Dude same here, that cooler rest trick is legit magic. I used to pull my briskets right off the smoker and slice em immediately, they'd be dry and tough every time. Then someone told me to wrap em in towels and let em sit in a cooler for like 2 hours and holy cow, the difference is night and day. My first few briskets were total disasters too, I pulled one at 160 because I was scared of burning it and it was basically inedible. That's the thing about this hobby though, you learn from the mistakes and eventually you get the hang of it.