I just got a tiny offset smoker. Almost impossible to manage temperatures. Stayed up most of the night, made a million mistakes. Cooked too hot, a bit too smoky sometimes. Took it off too early thinking it was going to keep cooking during the hot hold until lunch. Had to reheat it to get it going again. Turned out AMAZING. The only real mistake was trying to sear the fat cap to get it to tighten back up a bit. The fat dripped onto the fire and made it smoky in a bad way. I took it off right away, no major damage except some of the fat stuck to the grill lol! Plus I almost dropped it trying to pull off this maneuver!
Everyone was raving about it and I’ve learned a lot for next time!
Honestly, I just think brisket is overrated. I’ve been to Austin a few times and went around to the “local spots” as my friend puts it, and it’s good, but nowhere near as good as the best ribs or pulled pork IMO. It’s just all grease. Anywhere else that kind of texture would be done in very small portions, or considered too slimy and rich. A few bites are great but a half pound of the stuff is just an unpleasant gut bomb.
It’s applaud you. We should all be able to explore our character flaws and developmental gaps in a safe space. Personally, I have trouble getting a really good finger-snap.
yeah i’m all about the dino bones. one rib and you’re done.