Watched a local pitmaster go from dry brisket to award winner in just 6 months

There's a guy named Mike who runs a food truck near my job site in Akron. Last summer his brisket was so dry you could use it for shims. I stopped by his truck again last Friday and he handed me a slice that literally pulled apart like butter. Turns out he spent $300 on a used pellet smoker and started watching YouTube videos about wrapping in butcher paper at the stall. Has anyone else seen a backyard cook turn it around that fast?

3 comments

3 Comments

corah754d ago

I mean, "pulled apart like butter" is pretty strong language for brisket that was basically a leather shoe six months ago. Maybe I'm just skeptical, but I've seen guys throw $500 at a new smoker and still end up with shoe leather because they're not actually learning anything. YouTube is great, but it's not magic. Getting from dry shims to award winning in half a year feels like either the bar for "award winner" around there is real low, or maybe the first batch was just a really bad oops. Not trying to tear down the guy, but I'd have to taste it myself before I call him a legend or anything.

paul_ramirez4d ago

Pulled apart like butter" and "leather shoe" six months ago is quite the glow up. @corah75 you're right to be skeptical though. I've watched guys dump money into a Traeger and still serve jerky because they didn't pay attention to temp or wrap technique. Maybe that first batch was just a total fluke, like they left it on too long and blamed the smoker. Either way, I'm with you - I'd need to taste it before I believe the hype.

the_sean3d ago

Yeah, I get the skepticism. But honestly, I had a similar jump years ago. My first few briskets were awful, then I finally figured out wrapping in butcher paper and holding the temp steady, and within a year I was getting compliments at parties. @paul_ramirez is right, it's not the gear, it's the technique.