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The pitmaster at a small joint outside Lockhart taught me more in 20 words than 3 years of YouTube
Back in 2019 I stopped at a tiny cinder block place off Highway 183 near Lockhart, mostly because the smoke smell hit me from the road. An older guy named Ray was running the offset, just him and a teenage kid wrapping briskets in peach paper. I asked him how he knew when to wrap, and he pointed at the flat with his thermometer and said "when the bark sticks to my finger and not the paper." That was it. No temp, no time, no fancy probe talk. He let me stand there for maybe 40 minutes while he fed splits, and he kept tapping the lid with his knuckles to listen for the right sizzle. I had been cooking on a pellet grill for years and had never once thought about sound or feel. Ray passed a slice of the point over the cutting board and told me the flat is for selling and the point is for friends. I still think about that line whenever I pull a brisket off. Anyone else learn something from a pitmaster that no book ever told you?
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