Stopped by that old joint in Lockhart and the brisket just tasted... different.

The bark was still decent but the smoke ring was barely there and the owner said they switched to a faster cook on some new electric rig about 8 months back to keep up with the lunch rush.

3 comments

3 Comments

stella_lane11d ago

My buddy's pulled pork turned to gray mush last month. Same deal.

the_linda11d ago

I read that gray mush usually means it was steamed, not smoked.

norab2111d ago

That's honestly terrifying to hear. Turning good meat into gray mush should be a crime. Your buddy must have been so disappointed.