The neighbor who only ate brisket with ketchup rewired my whole rub setup

At my July cookout in Austin, this guy doused a 14-hour brisket slice in Heinz before taking a bite, then said the bark was too peppery and the fat was chewy. I spent two weekends testing my rub ratios and realized I was pulling the meat at 205 instead of letting it rest down to 190, which made the fat render unevenly. Now I season lighter and hold my briskets longer in a cooler, but I still can't shake the image of that ketchup bottle. Anyone else get a weird feedback moment that totally flipped their process?

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nancy_davis28d ago

The part about letting it rest down to 190 instead of pulling at 205 is the real unlock there. I started doing the same thing and the fat finally quit fighting me, it just melts into the meat instead of sitting there like a rubber band. That ketchup guy did you a favor even if he'll never know it.

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white.alex28d ago

Patience beats force every time, not just with brisket.

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