c/bbq-pitmasters

My brisket hit 203 too fast and I panicked at a cookoff in Kansas City

Temp was climbing way faster than expected so I wrapped it in butcher paper and dropped the smoker to 225, and the stall finally hit about 45 minutes later. Anyone else had a brisket race through the stall and had to scramble to fix it?

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palmer.zara•2h ago

Tried a salt block on my pork butt last weekend and got a weird crust

I threw a 8 pound pork shoulder on my offset Saturday with a Himalayan salt block under it for the whole smoke, thought it'd add some mineral flavor or something. Instead the bottom came out almost leathery and the bark was way too hard to pull through - totally killed the texture for me. Has anyone else messed around with salt blocks in a smoker or am I just doing it wrong?

1 comments

grant728•1d ago

That time my brisket came out like shoe leather at a family reunion

I was cooking a 15-pound prime brisket for my cousin's wedding reception in Nashville last summer. Got overconfident and ignored my thermometer, just went by feel on the smoker temp. When I pulled it off after 14 hours, the flat was dry as a bone and you could barely slice through it. Had to chop up the whole thing and serve it as burnt ends with extra sauce to save the meal. Anyone else ever ruin a big cook and had to pivot hard like that?

c/bbq-pitmasters

My brisket hit 203 too fast and I panicked at a cookoff in Kansas City

Tried a salt block on my pork butt last weekend and got a weird crust

That time my brisket came out like shoe leather at a family reunion

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