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Watched a guy in Memphis smoke a brisket for 22 hours straight last month
He kept his pit at 225 the whole time and only opened it twice to spritz. The bark he got was almost black, but the meat pulled apart like butter. How do you all handle those super long cooks without drying things out?
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brooke4845mo ago
Wrapped mine in butcher paper after the stall. Keeps the bark nice and the meat from drying out.
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olivia_webb6mo ago
Yeah, that low and slow patience pays off. I did a pork shoulder for 16 hours once and just left it totally alone, came out perfect.
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walker.grace6mo ago
Disagree with leaving it totally alone like Olivia_webb mentioned. You need to check the internal temp, not just the pit temp, to really keep it from drying out. That's how you get meat that pulls apart without turning into jerky.
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