Determining the appropriate cooking duration for a moderately sized beef cut, specifically one weighing six pounds, is paramount for achieving optimal tenderness and flavor through slow, indirect heat. The length of time required will significantly affect the final product’s texture and internal temperature, key factors in barbecued meat quality.
Properly executing the smoking process yields significant benefits. It allows the connective tissue within the meat to break down, resulting in a succulent and palatable texture. Additionally, extended exposure to smoke imparts a distinctive flavor profile, enhancing the overall sensory experience. Historically, this method was used for preservation; however, it is now valued for its culinary results.
Several elements influence the total cooking period, including the smoker’s temperature stability, the fat content of the meat, and environmental conditions. Consequently, understanding these variables and adjusting the smoking process accordingly is essential. Subsequent sections will detail these factors and provide guidance on achieving a successful outcome.
1. Smoker Temperature
Smoker temperature directly influences the total time required to cook a six-pound brisket. A higher temperature translates to a faster cooking time, while a lower temperature extends it. The effect is primarily due to increased heat transfer, which accelerates the denaturing of proteins and the breakdown of collagen within the meat. However, excessively high temperatures can lead to rapid surface cooking, resulting in a dry exterior before the interior reaches the desired tenderness. Conversely, insufficient temperatures prolong the cooking duration, increasing the risk of bacterial growth and potentially yielding an undercooked product.
Maintaining a consistent smoker temperature is crucial for predictable results. Fluctuations can lead to uneven cooking and unpredictable doneness. For example, if the smoker temperature spikes unexpectedly, the brisket’s exterior may char before the internal temperature reaches the optimal range of 203-205F (95-96C). A stable temperature, typically between 225-250F (107-121C), allows for even heat penetration and collagen breakdown without excessive moisture loss. Utilizing a reliable thermometer and making adjustments to the smoker’s air vents and fuel source are critical for temperature control.
In summary, smoker temperature serves as a key determinant of cooking duration and overall quality. Precise temperature regulation enables optimal collagen breakdown and smoke infusion, yielding a tender, flavorful result. Understanding the impact of temperature fluctuations and employing appropriate techniques to maintain consistency are essential skills for successful barbecue. Achieving a balance between cooking speed and maintaining internal moisture is the key challenge.
2. Meat Thickness
Meat thickness is a primary determinant of the duration required to properly smoke a six-pound brisket. A thicker brisket, even within the same overall weight category, necessitates a longer cooking period due to the increased distance heat must penetrate to reach the center. This is a matter of basic thermodynamics; heat transfer occurs gradually, and greater mass creates more insulation against exterior heat. For example, a six-pound brisket that is consistently 2 inches thick will cook significantly faster than a six-pound brisket that is 4 inches thick in its densest area.
Uneven thickness poses a particular challenge. Thinner sections will cook more quickly and are susceptible to drying out before the thicker parts reach the desired internal temperature. To mitigate this, pitmasters often employ techniques such as wrapping the brisket in butcher paper or foil (the “Texas Crutch”) to regulate surface cooking and retain moisture. Monitoring internal temperatures in both the thickest and thinnest portions of the meat is critical. Adjustments to the smoker’s temperature or the placement of the brisket within the smoker may also be necessary to ensure even cooking.
In conclusion, meat thickness directly influences the cooking time. Regardless of the total weight, a thick brisket needs a longer smoking duration to reach the target internal temperature, and uniform temperature distribution within the meat depends on even thickness or appropriate cooking adjustments. Understanding and compensating for variations in thickness are fundamental to achieving a uniformly cooked and tender final product, and proper monitoring and temperature control will help mitigate any disadvantages of either a thick or unusually thin brisket.
3. Fat Content
The fat content of a brisket is a pivotal factor influencing the time needed to smoke it properly, particularly concerning a cut weighing six pounds. The intramuscular fat, or marbling, and the exterior fat cap both play distinct roles in the cooking process, affecting heat transfer, moisture retention, and overall flavor development.
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Insulation and Heat Regulation
The fat cap, located on one side of the brisket, acts as an insulator. It slows the direct transfer of heat to the meat, requiring a longer smoking period compared to a leaner cut. This insulation helps prevent the surface from drying out prematurely. For instance, a six-pound brisket with a thick fat cap might require an additional hour or more of smoking time to reach the same internal temperature as a leaner one.
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Moisture Retention
As the brisket cooks, the fat renders, releasing moisture and basting the meat from within. This natural basting process helps keep the brisket moist and prevents it from drying out during the prolonged smoking period. Brislets with insufficient fat content are highly vulnerable to drying during the extended cooking period. This is especially critical when dealing with lower-quality meat with less marbling.
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Flavor Enhancement
The rendering fat contributes significantly to the brisket’s flavor. As it melts, the fat infuses the meat with rich, savory flavors. Brisket lacking sufficient fat may result in a less flavorful final product. The smoking process coaxes the flavor from the fat, melding it with the smoky profile of the wood.
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Collagen Breakdown Facilitation
The presence of fat aids in the breakdown of collagen, a tough connective tissue in the brisket. As the fat renders and the meat cooks at low temperatures for an extended period, collagen converts to gelatin, resulting in a tender and palatable product. A six-pound brisket with good marbling will generally become more tender and have a better mouthfeel than a leaner cut cooked for the same duration.
In summary, the fat content of a six-pound brisket directly affects the total cooking time required. It influences heat transfer, moisture retention, flavor development, and collagen breakdown. Consideration of fat content is crucial when determining the appropriate smoking duration to achieve optimal results, balancing internal temperature with external conditions to ensure a moist, tender, and flavorful outcome. The characteristics of the fat dictate how long the meat needs to be subjected to smoke and low heat.
4. Resting Time
Following the smoking process, the resting period is integral to achieving optimal tenderness and moisture retention in a six-pound brisket. This interval allows the muscle fibers to relax and reabsorb juices, influencing the overall palatability of the final product. The duration of the rest is directly related to the preceding cooking time and temperature.
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Temperature Stabilization
During the smoking process, the exterior of the brisket experiences higher temperatures than the interior. Resting allows heat to redistribute, equalizing the internal temperature. If cut immediately after smoking, the temperature gradient leads to excessive moisture loss and uneven texture. For example, a brisket removed from the smoker at 203F (95C) may benefit from a rest period until its internal temperature stabilizes around 170F (77C), promoting uniform doneness.
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Muscle Fiber Relaxation
The heat applied during smoking causes muscle fibers to contract, squeezing out moisture. Resting allows these fibers to relax, enabling the reabsorption of the expelled juices. This process contributes to a more tender and succulent texture. A longer rest, typically lasting several hours in a faux cambro (insulated container), maximizes muscle fiber relaxation and moisture retention.
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Moisture Reabsorption
The rest period facilitates the reabsorption of juices back into the meat fibers. Without adequate resting time, these juices are lost when the brisket is sliced, resulting in a drier product. Properly rested meat exhibits minimal juice loss upon slicing, indicating successful reabsorption. This moisture retention is particularly crucial for leaner sections of the brisket, which are more prone to drying out.
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Collagen Softening
While collagen breakdown primarily occurs during the smoking process, the continued warmth during the resting period further contributes to its conversion into gelatin. Gelatin adds to the mouthfeel and overall tenderness of the brisket. A prolonged rest allows for more complete collagen breakdown, especially in cuts with significant connective tissue. The combination of collagen softening and muscle fiber relaxation contributes to a more tender final product than either process alone.
In conclusion, the duration of the resting period is inextricably linked to the overall cooking time. It is not simply an afterthought, but a critical stage that significantly impacts the final quality of the six-pound brisket. Proper resting maximizes moisture retention, promotes muscle fiber relaxation, and allows for further collagen breakdown, resulting in a more tender, succulent, and flavorful outcome. The resting period should be carefully considered as an integral part of the entire cooking process, rather than an optional step, to ensure an optimal culinary experience.
5. Wood Type
The selection of wood significantly influences the overall smoking duration of a six-pound brisket by affecting both the rate of heat transfer and the intensity of smoke flavor absorption. Different wood types combust at varying rates and temperatures, impacting the consistency and strength of the heat source within the smoker. Hardwoods like oak and hickory, known for their dense structure, burn slower and provide a steady, consistent heat, generally extending the smoking time compared to fruitwoods like apple or cherry. This prolonged, even heating facilitates the breakdown of collagen and fat, essential for tenderizing the meat. For example, using mesquite, which burns hot and fast, may necessitate closer monitoring and adjustments to prevent overcooking the exterior before the interior reaches the desired temperature.
The type of wood also determines the flavor profile imparted to the brisket, indirectly affecting perceived doneness. Stronger woods, such as hickory, deposit more pronounced smoky flavors, potentially masking subtle undertones of the meat and delaying the perception of full flavor development. This can lead to a tendency to smoke the brisket for a longer duration to achieve the desired level of smoky taste. Conversely, milder woods like pecan offer a more delicate flavor, allowing the natural beef flavors to emerge and signaling a potential reduction in smoking time. Experimentation with wood blends is often employed to balance heat intensity and flavor complexity; for instance, mixing oak with a small amount of cherry can provide a steady heat source while adding a nuanced, fruity sweetness.
In summary, the selection of wood represents a critical variable in determining the length of the smoking process. Its impact on both the rate of heat transfer and the infusion of flavor necessitates a deliberate approach, considering the desired outcome and the specific characteristics of the selected wood type. Challenges arise from the variability within wood types themselves, requiring experienced judgment to adjust for moisture content and density. A comprehensive understanding of wood properties, coupled with meticulous temperature monitoring, is essential to achieving a successfully smoked six-pound brisket.
6. Desired Tenderness
Achieving the appropriate level of tenderness is a primary objective when smoking a six-pound brisket, directly correlating with the duration of the cooking process. The desired consistency of the finished product serves as a key determinant of the smoking period, influencing decisions regarding temperature, wood selection, and resting time.
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Collagen Breakdown
Tenderness in brisket is largely a result of collagen breakdown, where tough connective tissue transforms into gelatin. This process is temperature-dependent and time-sensitive. Smoking at lower temperatures for extended periods facilitates the conversion of collagen, leading to a more tender outcome. For example, a brisket intended to be “fall-apart” tender will require a longer smoking duration than one aiming for a slightly firmer, sliceable consistency. The rate of collagen breakdown is directly proportional to the duration of heat exposure within a specific temperature range.
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Muscle Fiber Relaxation
The relaxation of muscle fibers contributes significantly to the perceived tenderness of smoked brisket. As the meat cooks, muscle fibers contract, expelling moisture and creating a tighter texture. A longer smoking time, coupled with an appropriate resting period, allows these fibers to relax and reabsorb some of the lost moisture. Achieving a pull-apart texture necessitates more complete muscle fiber relaxation, requiring a longer smoking duration and subsequent resting phase.
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Moisture Content
The level of moisture retained in the brisket is intrinsically linked to its perceived tenderness. Overcooking can lead to excessive moisture loss, resulting in a dry and less tender product. Conversely, undercooking may leave the collagen insufficiently broken down, resulting in a tough texture. The optimal smoking duration balances collagen breakdown with moisture retention, achieving the desired tenderness without sacrificing succulence. Wrapping the brisket (“Texas Crutch”) is a common practice to manage moisture loss during longer smoking periods.
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Internal Temperature as Indicator
The desired tenderness manifests in the internal temperature of the brisket. While time is a factor, internal temperature is the most reliable indicator. For a very tender brisket, pitmasters target a temperature of around 203-205F (95-96C), where the probe should slide in with minimal resistance, signaling sufficient collagen breakdown. Lower target temperatures will result in a firmer texture. The internal temperature provides a tangible metric for assessing the degree of tenderness achieved through the smoking process.
The interplay between collagen breakdown, muscle fiber relaxation, moisture retention, and internal temperature culminates in the final product’s tenderness. Adjusting the smoking time to achieve the desired level of tenderness requires a comprehensive understanding of these factors and the ability to monitor and control the cooking process accordingly. Experienced barbecuers rely on a combination of time, temperature, and tactile feedback (probing the meat) to gauge doneness and achieve the desired level of tenderness. It is this confluence of elements that ultimately dictates the successful smoking of a six-pound brisket.
7. Internal Temperature
Internal temperature is the definitive indicator of doneness in a six-pound brisket, directly dictating the duration of the smoking process. It transcends mere time estimates, offering a concrete measure of collagen breakdown, moisture content, and overall tenderness. Achieving the desired internal temperature signals that the brisket has undergone the necessary transformations to reach its optimal state.
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Collagen Conversion Monitoring
Collagen, a tough connective tissue abundant in brisket, requires thermal denaturation to transform into gelatin, contributing to the meat’s tenderness. Internal temperature provides a direct measurement of this conversion process. A six-pound brisket typically achieves significant collagen breakdown within the range of 195-205F (90-96C). Monitoring this temperature ensures sufficient thermal energy has been applied to facilitate the desired textural change. For example, failing to reach 195F will likely result in a tougher, less palatable product, irrespective of the time spent smoking.
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Moisture Retention Assessment
Internal temperature influences the brisket’s moisture content. As the brisket heats, muscle fibers contract, expelling moisture. Precise temperature control prevents excessive moisture loss. While achieving a tender product is essential, maintaining adequate moisture levels is paramount. Sustained high temperatures lead to significant dehydration, resulting in a dry and unappetizing outcome. Therefore, accurately monitoring the internal temperature enables pitmasters to gauge moisture retention and make informed decisions about when to remove the brisket from the smoker, potentially wrapping it to mitigate further drying.
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Predicting Final Texture
The final texture of a smoked brisketranging from sliceable to pull-apartis inherently linked to its peak internal temperature. A six-pound brisket intended for slicing might be removed from the smoker at a lower internal temperature, such as 190F (88C), resulting in a firmer texture suitable for carving. Conversely, a brisket designed for a fall-apart consistency will be smoked to a higher internal temperature, typically around 203F (95C), to ensure maximum collagen breakdown and muscle fiber relaxation. Predicting and controlling the final texture therefore hinges on precise internal temperature management.
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Carryover Cooking Considerations
Carryover cooking, the continued increase in internal temperature after removal from the heat source, is an important factor. A six-pound brisket can experience a temperature increase of several degrees during the resting period. This phenomenon must be accounted for when determining the target temperature for removal from the smoker. Pulling the brisket from the smoker slightly before reaching the desired endpoint temperature allows carryover cooking to bring it to the ideal doneness, preventing overcooking and maintaining optimal moisture levels. The extent of carryover cooking depends on factors such as the size and density of the brisket, as well as the ambient temperature.
In conclusion, internal temperature is the definitive factor that determines how long to smoke a 6 pound brisket, superseding mere time-based estimations. Effective monitoring of the internal temperature facilitates collagen conversion, assesses moisture retention, predicts final texture, and accounts for carryover cooking. Mastery of these temperature-related principles is indispensable for consistently producing perfectly smoked brisket. While external factors influence the duration, the internal temperature provides the crucial, objective benchmark of completion.
8. Airflow
Airflow within a smoker directly influences the combustion rate of fuel, the dispersion of heat and smoke, and consequently, the overall duration required to properly cook a six-pound brisket. Efficient airflow contributes to temperature stability, which, in turn, affects the rate of collagen breakdown and moisture retention within the meat. The interplay between airflow and other factors like fuel type and smoker design is critical for achieving a predictable and successful outcome.
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Combustion Rate Regulation
Airflow is the primary driver of combustion in charcoal or wood-fired smokers. Insufficient airflow stifles the fire, reducing heat output and extending cooking times. Conversely, excessive airflow can cause the fuel to burn too rapidly, leading to temperature spikes and potentially drying out the brisket’s exterior. Maintaining optimal airflow ensures a consistent burn, allowing for precise temperature control and predictable cooking times. For example, a tightly sealed smoker with limited airflow might struggle to maintain the target temperature, adding hours to the cook. A well-ventilated smoker allows for easier temperature adjustments and a more efficient burn.
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Heat Distribution
Airflow patterns within the smoker influence the distribution of heat, affecting how evenly the brisket cooks. Inadequate airflow can create hot spots or cold zones, leading to uneven cooking and potentially requiring longer overall smoking times to ensure all parts of the brisket reach the desired internal temperature. Proper airflow promotes convection, circulating hot air around the brisket and ensuring uniform heat exposure. For instance, a smoker with poor airflow might result in the bottom of the brisket cooking faster than the top, necessitating adjustments to cooking position or airflow management.
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Smoke Circulation
Airflow is essential for circulating smoke around the brisket, imparting the desired smoky flavor. Restricted airflow can lead to stagnant smoke, resulting in an acrid or bitter taste. Optimal airflow allows for even smoke distribution, ensuring the brisket is uniformly infused with flavor. Without proper circulation, some areas may be over-smoked while others receive insufficient smoke exposure. The duration of smoke exposure, therefore, becomes dependent on maintaining a steady stream of clean smoke via controlled airflow.
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Moisture Control
Airflow affects the moisture levels within the smoker. Excessive airflow can draw moisture away from the brisket, leading to a drier product. Conversely, insufficient airflow can create a humid environment, hindering the formation of a desirable bark (the crispy, flavorful crust on the surface of the brisket). Balancing airflow is critical for managing moisture loss and achieving a properly textured brisket. A smoker with adjustable vents allows for precise control over humidity levels, affecting the overall cooking time and the final product’s succulence.
Ultimately, the mastery of airflow management is central to controlling the smoking process and influencing cooking duration. By understanding its impact on combustion, heat distribution, smoke circulation, and moisture control, practitioners can fine-tune their approach to smoking a six-pound brisket and achieve consistent, high-quality results. Inadequate attention to airflow can compromise both flavor and texture, extending the smoking time and diminishing the final product.
9. Humidity
Ambient humidity exerts a significant influence on the duration required to smoke a six-pound brisket. The level of moisture in the surrounding air impacts heat transfer, moisture evaporation from the meat’s surface, and ultimately, the time needed for the brisket to reach the desired internal temperature and tenderness.
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Evaporative Cooling Rate
High humidity slows the rate of evaporative cooling from the brisket’s surface. This means less energy is used to convert liquid water to vapor, allowing the meat’s surface temperature to rise more quickly. Consequently, in humid conditions, the cooking process may proceed at a slightly accelerated pace, reducing the overall time required to reach target internal temperatures. Conversely, low humidity encourages faster evaporation, leading to more significant cooling and potentially extending the smoking duration. This effect is amplified during the initial stages of smoking when the brisket’s surface is moist.
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Bark Formation
Humidity plays a critical role in bark formation, the development of a flavorful, crusty exterior. In low-humidity environments, the brisket’s surface dries out more rapidly, facilitating the formation of a dry pellicle, a prerequisite for good bark development. Conversely, high humidity inhibits surface drying, potentially hindering bark formation and prolonging the cooking process as pitmasters attempt to achieve the desired bark texture. Methods like increasing airflow or using convection smokers become more crucial in humid conditions to compensate for the reduced evaporation rate.
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Smoke Ring Development
The formation of a smoke ring, the characteristic pink layer beneath the surface of smoked meats, is influenced by humidity. High humidity environments tend to promote the absorption of nitrogen dioxide, a key component in smoke ring development, into the meat. This may lead to a more pronounced smoke ring, but it does not necessarily reduce the total smoking time. However, it could influence the pitmaster’s perception of doneness, potentially leading to earlier removal from the smoker if the smoke ring is deemed sufficient.
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Internal Temperature Stability
High humidity can lead to greater internal temperature stability within the brisket. The increased moisture in the surrounding air acts as a buffer, reducing temperature fluctuations within the smoker. This stability contributes to a more consistent and predictable cooking process, potentially shortening the overall time required to reach target internal temperatures and tenderness levels. However, it also requires careful monitoring to prevent the brisket from stalling, a phenomenon where the internal temperature plateaus due to evaporative cooling.
In conclusion, ambient humidity interacts with various aspects of the smoking process, impacting evaporative cooling, bark formation, smoke ring development, and internal temperature stability. These interactions collectively influence the duration necessary to properly smoke a six-pound brisket. While high humidity may slightly accelerate the cooking process, it also presents challenges related to bark formation. Understanding and accounting for these humidity-related factors are essential for achieving consistent and predictable results, regardless of environmental conditions.
Frequently Asked Questions
The following section addresses common inquiries regarding the process of smoking a brisket weighing approximately six pounds, providing guidance on factors influencing cooking duration and optimal preparation techniques.
Question 1: What is a reasonable time estimate for smoking a six-pound brisket?
A six-pound brisket generally requires between 5 and 8 hours of smoking time at 225-250F (107-121C). However, this duration is contingent on factors such as brisket thickness, fat content, smoker efficiency, and desired tenderness.
Question 2: How does brisket thickness impact smoking time?
Brisket thickness directly correlates with smoking duration. Thicker briskets necessitate longer cooking periods to ensure consistent internal temperature and collagen breakdown throughout the cut.
Question 3: What internal temperature signifies brisket doneness?
Optimal brisket doneness is typically achieved at an internal temperature of 203-205F (95-96C). The internal temperature should be assessed using a reliable meat thermometer inserted into the thickest part of the brisket.
Question 4: Should the brisket be wrapped during the smoking process?
Wrapping, often referred to as the “Texas Crutch,” can shorten the cooking time and enhance moisture retention. Wrapping in butcher paper or aluminum foil is typically implemented when the brisket’s bark reaches the desired color and firmness.
Question 5: How does the resting period influence the final product?
The resting period is a critical component of the smoking process, allowing muscle fibers to relax and reabsorb juices. A minimum of one hour of resting, preferably longer in an insulated cooler, improves brisket tenderness and moisture.
Question 6: What is the recommended wood type for smoking brisket?
Hardwoods such as oak, hickory, and pecan are commonly used for smoking brisket. Oak provides a classic, balanced flavor, while hickory imparts a stronger, more pronounced smoky taste. Fruitwoods like apple or cherry can be blended for a milder profile.
In summary, accurately estimating smoking time requires careful consideration of multiple variables. Consistent temperature monitoring and an understanding of the factors affecting brisket doneness are essential for achieving optimal results.
The subsequent section will delve into common pitfalls during the brisket smoking procedure and offer potential remedies to ensure consistent and high-quality outcomes.
Optimizing the Process
Achieving consistently favorable results when preparing barbecued beef necessitates a meticulous and informed approach. The following actionable insights are designed to refine the process and mitigate potential challenges.
Tip 1: Utilize Dual Temperature Monitoring. Employing two calibrated thermometersone for the smoker environment and another for the brisket’s internal temperatureensures accurate temperature management. This practice mitigates temperature fluctuations and provides real-time data on the meat’s cooking progress.
Tip 2: Maintain Consistent Smoker Temperature. Fluctuations in smoker temperature can significantly impact cooking time and overall quality. Aim for a stable temperature range of 225-250F (107-121C) by adjusting airflow and fuel as needed. This consistency promotes even heat distribution and predictable results.
Tip 3: Trim Excess Fat Appropriately. While a fat cap is desirable for moisture and flavor, excessive fat can impede smoke penetration. Trimming the fat cap to approximately 1/4 inch allows for better smoke absorption while still providing adequate moisture during cooking.
Tip 4: Wrap the Brisket Strategically. The “Texas Crutch” is a valid technique, but should be implemented judiciously. Wrapping the brisket in butcher paper or foil when the bark reaches the desired color and firmness can help prevent over-smoking and retain moisture without sacrificing bark quality. This action is essential to control the “stall” and manage final cooking time.
Tip 5: Implement a Prolonged Resting Period. A resting period of at least two hours, ideally longer in an insulated cambro or cooler, allows muscle fibers to relax and reabsorb juices. This critical step significantly enhances brisket tenderness and moisture retention. Monitor internal temperature during this process to ensure it does not drop excessively.
Tip 6: Slice Against the Grain. Correct slicing technique is paramount for maximizing tenderness. Identifying the grain direction and slicing perpendicular to it shortens muscle fibers, resulting in a more tender mouthfeel.
Effective execution of these techniques, combined with diligent monitoring, will contribute to a consistently superior barbecued beef product. Adherence to these practices is essential for mitigating common pitfalls and optimizing cooking duration. The next section will provide a comprehensive conclusion that encapsulates the core principles of achieving exceptional barbecued beef.
Determining the Optimal Smoking Duration for a Six-Pound Brisket
The preceding analysis underscores the multifaceted nature of determining the proper cooking time for a six-pound brisket. It is evident that no single, prescriptive timeframe exists; rather, the duration is contingent upon a complex interplay of variables, including smoker temperature, meat thickness, fat content, environmental humidity, and desired level of tenderness. Mastering these factors necessitates diligent monitoring and a thorough comprehension of heat transfer principles. Employing techniques such as strategic wrapping, accurate temperature probing, and appropriate resting periods is essential to consistently achieve the desired outcome.
Successful barbecue requires more than adhering to simple timelines; it demands a commitment to understanding and adapting to the nuances of the cooking process. Continuous refinement of technique, coupled with a focus on measurable data, will inevitably lead to improved consistency and quality. Therefore, dedicate efforts to meticulously observe each variable, rigorously document your experiences, and embrace a continual pursuit of optimal barbecuing practices.
