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Just watched a competitor ruin a $600 brisket at a local comp
I was helping out at the Kern County BBQ Festival last Saturday and this guy pulled his brisket off at 190 internal like it was done. He sliced into it and all the juices just ran off the cutting board. How do you handle telling a new pitmaster their meat ain't ready without sounding like a jerk?
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drew80528d ago
Wait is a $600 brisket really that big of a deal though? Like sure it sucks but its just meat at the end of the day.
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