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Warning: most folks judging brisket don't know about the old ash-white coal stage
My grandpa ran a pit outside Abilene for 30 years and always waited until the coals went gray-white before he put meat on, not the red-hot stage everyone brags about. Anyone else learn this the hard way, or is it just an old Texas thing?
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skyler4313d ago
Man I feel this one in my bones. My uncle cooked on a homemade drum for years and he would slap anybody's hand away if they tried to throw meat on while the coals were still flaming up red. Said you get that bitter creosote taste and nobody knows why their brisket turns out harsh. Watching that gray ash form is like waiting for the fire to settle down and stop fighting you, and it took me burning plenty of good meat before I got it through my thick skull. Sorry you had to learn it the hard way too, but at least you know now and your cooks from here on out are gonna taste a whole lot cleaner.
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