Heads up about the new pitmaster at Smokey Joe's in Austin

I swung by last weekend and saw him pulling brisket off at 190 degrees internal. He's rushing the stall every time and the bark was totally soft. Anybody else notice a drop in quality there lately?

2 comments

2 Comments

zara57225d ago

190 degrees internal temp for brisket is basically a crime in Texas, lol. That's like taking a steak off the grill when it's still mooing and calling it medium rare. I bet the bark was sadder than a wet napkin honestly. Smokey Joe's was my go to for years but if this guy's rushing the stall like that, I'm gonna have to start bringing my own thermometer and a lawn chair to supervise.

simonp4725d ago

Got a buddy who spent three years perfecting his brisket recipe... finally invited us over for the big reveal and the thing came out like shoe leather with a side of disappointment. Turns out he was pulling it at 195 because some YouTube guy said that's "the sweet spot." We all sat there chewing and pretending it was fine while his wife kept asking if we wanted more sauce. Now every time I see a brisket come off too early I think about that night and the look on his face when I asked for a steak knife.