I've read that our sense of taste is closely linked with our sense of smell - that's why the first bite of food tastes better than the final bite. Smelling our low and slow cooked meat all day dulls our sensitivity to the finished taste of the meat. That's why we don't feel the same nirvana as those we share with. Let somebody else cook the meat the same way we do, and it will taste much better. No need to over-analyze our methods.
Having said all that, I do the same - always looking to improve. Tasting the leftovers the next day reveals a lot - it was better than I first thought.
Follow up note on a successful and recreateable (is that a word) cook: Fresh, home-ground chuck, sous vide with a pinch of salt and pepper. So good and most friends say it's the best burger they've eaten.
Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
Wow. I feel like the odd man out here. I'm a "glass half full" kind of guy, and I find things to enjoy on every cook. I truly enjoy the really good cooks where i sit back with a mouth full of something succulent, juice running down my chin, eyes half shut, savoring every chew of the product. Cracks my wife up! I learn something from every cook, but I make it a point to savor every one of them in one way or another.
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