Finally got my brisket bark right after a guy in Houston told me to stop opening the smoker every hour

I was always checking on it and losing heat, but after I trusted his advice and left it closed for 6 hours straight, the crust came out perfect and now I feel dumb for all those dry briskets I ruined.

2 comments

2 Comments

corad848h ago

Every time I see stuff like this I think about how many things in life we mess up by just doing too much. Like kneading bread dough too long or overwatering plants because we think we're helping.

thomasm417h ago

Nah, sometimes doing more is exactly what you need to do.