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Shoutout to the 100th brisket I pulled off my offset, and the pitmaster who got me there
Pulled my 100th brisket off the old offset smoker down here in Waco on Saturday, and I sat there staring at it like a rookie all over again. Back in 2016 a guy named Ray at a small comp in Abilene showed me how to read the fire by feel instead of chasing numbers, and that one tip is the only reason I stopped ruining packers. Funny how the hundredth one still teaches you something the first ninety nine never did, mostly that I was rushing my wrap every single time. Any of you old hands still keep a log of every cook, or did you quit counting somewhere along the way?
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