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Noticed a shift in how folks talk about brisket at the Memphis in May contest
Three years ago, the talk was all about the perfect smoke ring and hitting 203 degrees. Last month, I watched a pitmaster from Austin win a ribbon with a brisket he pulled at 198, focusing more on feel than the number. Then last week, a guy at my local hardware store was telling me his method, and he didn't mention the temp once, just talked about the 'jiggle'. It seems like the old hard rules are softening up. Has anyone else seen judges or winners care less about the exact temp lately?
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reed.eva23d ago
That "old hard rules are softening up" thing is happening everywhere, not just with brisket.
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hannahmurray22d ago
Huh, I see what @reed.eva is getting at but I'm not sure it's that simple. Some of those old rules were there for a good reason, like food safety stuff. It feels more like people are just questioning things more now, not that the rules themselves are getting weak. Maybe the real change is we have better tools and info so the "why" behind the rule is clearer. That lets you know when you can bend things without causing a problem.
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