Showerthought: I used to douse my brisket in sauce every time, but after watching a pitmaster in Lockhart last summer, I switched to just a light mop and let the smoke shine through

It completely changed the texture, the bark stayed crunchy instead of turning into mush. Has anyone else had that moment where you realized you were covering up the meat instead of enhancing it?

2 comments

2 Comments

xenarobinson25d ago

That's a real thing across cooking and honestly across a lot of how we do things. We're so used to piling on layers to make something seem better that we forget the base can be good on its own. It's like how people drown a good steak in A1 or a garden tomato in dressing, you just stop tasting the actual thing. The best stuff usually doesn't need much help, it just needs you to get out of its way.

kevin_schmidt9725d ago

Wait, Lockhart? Which joint? Kreuz or Smitty's? I swear that place is like a religious experience for brisket.