Overheard a pitmaster in Austin say 'let the smoke settle' and it clicked

I was at Franklin Barbecue last month and this old guy told the crew to stop opening the smoker every 20 minutes. He said every time you lift that lid you dump the heat and the smoke has to start over. How long do yall wait between checks on a long slow cook?

3 comments

3 Comments

harperr8218d ago

I run a BGE in my backyard here in Houston and I learned this the hard way after ruining a 15lb brisket my first time. I stick to checking about every 2 hours on pork shoulder and every 90 minutes for brisket unless I'm using a temp probe. Opening the lid less really does make a huge difference in the cook time and the bark formation. The smoke just hangs around better when you let it be lol.

david_reed2218d ago

Fifteen pounds? That's a whole animal, man.

wells.christopher18d ago

Fifteen pounds? That's a whole animal, man." Sounds like you're raising it yourself at that point.