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Noticed a Huge Shift in Brisket Quality at My Local Smokehouse Over 2 Years
I go to this place called Smoky Joe's in Tulsa about once a month. Two years ago their brisket was dry and tough, like they rushed the cook every time. But last month I got a slice and it was PERFECT - juicy with a deep red smoke ring. I asked the pitmaster what changed, and he said they swapped to butcher paper wrap after 8 hours at 225 and stopped fighting the stall. He also mentioned they quit using the cheater pellet smoker and went back to an offset. The difference is night and day, especially on the flat cut which used to be sawdust. Has anyone else seen a place completely turn around like that after switching methods?
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ivan_mason1mo ago
Started going to a place in Wichita a few years back that had the same problem. Their brisket was like shoe leather every time. Then one day I walk in and the guy says they started wrapping in butcher paper and let the meat rest for two hours in a cooler before serving. The difference was unreal. I asked what else they changed and he said they quit using mesquite wood and switched to post oak. Now I can't stop thinking about how that simple swap of wood types can turn a whole place around.
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mila_brown101mo ago
Wonder if @stella_lane ever tried post oak after hearing that or stuck with what she knew?
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