Visited a tiny smokehouse in Lockhart and flipped my whole brisket stance

I used to think wrapping in butcher paper was the only way to get that perfect bark, but this place cooked everything unwrapped on an old offset and it was the best I've had in years. The pitmaster said he just keeps the fire clean and lets the meat talk, and after 3 hours of watching him work, I'm ready to ditch my crutch for my next cook. Anyone else converted by a small operation's simple method?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.