Hit my 500th brisket last weekend and somehow it was the worst one yet

Got the counter to 500 briskets over 11 years of backyard and competition cooking. Figured I'd do something special, maybe invite the neighbors over, show off a bit. That thing came out dry as a popcorn fart. Bark was fine, smoke ring was there, but the flat crumbled like sawdust. My wife just looked at me and said it's good with sauce. I don't know if I got complacent or the meat was just tough luck, but it kind of humbles you. Anyone else hit a milestone and totally bombed it right at the number? How do you shake that off before the next cook?

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blake_williams2mo ago

Dry as a popcorn fart" after 500 briskets, that is brutal.

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