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That demo cook at the state fair grounds threw my whole timing off
I went to watch a pitmaster demo at the Kansas State Fair last month, and the guy said his brisket needed 8 hours at 250. I tried it at home that weekend with my offset, but my fire ran way hotter and I pulled it at 6.5 hours. It came out dry on the flat and I was stuck serving it to my brother's graduation party. Has anyone else tried to copy a demo setup only to realize their own smoker just behaves totally different?
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ray_webb64d ago
I read somewhere that demo pits are often running way different than what we got at home. The guy's offset probably had thicker steel and better air flow than most backyard setups. Mine runs hot too so I always start checking the flat way earlier than any recipe says.
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