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A guy at the Franklin BBQ line in Austin showed me his brisket log from 2021 and I felt behind
I was standing in line at Franklin in Austin two weekends back and the guy next to me pulled out a notebook where he tracked every cook since 2021, temps, wood, stall times, all of it. I've been smoking on my offset for about 3 years and never wrote down a single thing, just went by feel and hoped for the best. Do most of you keep a log like that, or is winging it part of the fun?
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carr.holly17h ago
Oh man, that guy probably also alphabetizes his spice rack and irons his aprons. A log is helpful if you want to repeat a cook, but half the fun of BBQ is standing there at hour nine with no idea what you're doing and just trusting your gut. I say keep winging it, your memory and your taste buds are the only notes you really need.
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