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I finally quit flipping my brisket every 45 minutes after a guy at the Amarillo rib cook-off told me to just leave it alone
He said 'son, you're cooking your meat twice and your arm once' so now I only touch it when the bark sets, and has anyone else had a judge tell them something that simple that stuck with you?
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linda5004d ago
Forty five minutes? That is a crazy amount of lid opening. Every time you open that thing you dump heat and add time to the cook. The guy was not wrong about your arm either, that is a lot of walking back and forth for nothing. Once that bark sets you are just drying it out by messing with it. A judge told me something like that once about not saucing too early and it stuck with me the same way.
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