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Fired my 100th brisket on Saturday and the number hit me harder than I expected
I keep a cheap spiral notebook in the shed where I log every cook, and flipping to the last page on Saturday I saw that the packer I pulled off at 6:40am was number 100. Started this hobby 4 years ago with a rusty offset I bought off a guy in Tyler for $150, and I burned through probably 20 of those first cooks before anything came out right. Somewhere around brisket 60 I finally got my wrap timing dialed in, and the stall quit scaring me. What got me was that the 100th one wasn't even my best, it was just fine, and I realized the number means less than I thought it would. Still, seeing it written down made me think about how much I wasted early on chasing temps on a bad thermometer instead of learning my own fire. Any of you keep a log like this, and did hitting a round number change how you cook or was it just another Saturday?
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