Am I the only one?

[synodog]

I made two briskets today (started last night). It seems that every time I make brisket, I worry I did something wrong, I missed a key step, I let the temp get too high or I wrapped to soon or not soon enough etc etc.
It seems to happen with brisket mostly. I made one earlier this year for a work party and I did the same thing.
Am I the only one that gets a bit of anxiety about making BBQ?
Everyone was pleased with the results and I was well enough too, so maybe I just don’t make it often enough to get into a routine and become confident in the process.

(Part of my anxiety about how it turns out also contributes to the lack of pictures). 🤦🏻♂️

[Jerod Broussard]

I've learned just to go with the flow. I sent one to my ex in-laws and told them the cubed up point was still a bit tight and heat it at 300 until it was pull apart tender. It was a rush cook.

The other night I did one and wrapped foil around the edges of the whole brisket at about 170 internal. Never did that before.

[TripleB]

BBQ anxiety is real in my life. Every time I smoke meat, my guests, family, friends say it’s delicious, wonderful, excellent. I nod, say thank you and put a smile on my face. But I always, ALWAYS find fault in my final product.

I always record my cooks in a journal. Been doing this for 20 years. At the end I list what I need to correct, add, remove, emphasize, etc. I recorded once in my journal that my ribs come out a perfect 9-9-9 (I’m a KCBS judge). I stated, “Finally, the color, taste and tenderness came out perfect…… a blind squirrel does find a nut occasionally”

I still have fun doing it. Drive on!

[Huskee]

I do the same, finding fault every time.

[Huskee]

I always do that. For me it's mostly 'did I oversalt it? I hope I didn't oversalt it!'. One time I oversalted one, and that ruined my "I got this!" confidence henceforth. Now I always worry, even though I do the salt math every time. But I did the salt math that time too (or so I thought).

[mrichie1229]

Salt math?

[Huskee]

mrichie1229 Yeah, the 1/2 tsp/lb meat Kosher salt measurement, or 1/4 tsp/lb table salt. I do that, weigh the meat, (or if the meat is too big for the scale like with a big brisket, weigh the trimmings), but since I am often experimenting with a different salted rub I need to halve the measurements, and it all occasionally fails.

[captainlee]

I got over all of that now, I do my best and it is what it is. I give myself ample time, not concerned at all about holding any more.Sometimes you get a piece of meat that just won't cooperate. Just do your best, you are probably more critical of your cook than anybody else eating it. You aren't going to stand in front of Myron, Tuffy and Big Moe and have them destroy your cook to your face. If it doesn't come out to your satisfaction you'll try again, that's all you can do.

[WI Bubba]

I can always find something wrong with anything I cook. It drives the GF crazy because she will like something I make but I'll always change it the next time to try and fix whatever I thought was off about the last attempt. . BBQ is no different and I'm always trying to chase perfection that doesn't exist.

[Jfrosty27]

No you’re not alone. The more I have cooked a certain thing, the less I worry about it which is natural I suppose. Take beef plate ribs. As I have shown here, I do them very often. Now it’s routine and w barely think about it. Other less often things? I’m a wreck all day and usually the day after.

[synodog]

Ribs and pork shoulder are so routine for me now I barely worry, still do, but not much.

[Uncle Bob]

Those of us who are active on this site aren't normal...........you may have noticed. We're seeking "perfection" in our bbq craft.......however elusive it may be. That said, 99% of the people we serve our food to don't know the difference so almost always enjoy our offerings. Don't give up on your pursuit of "perfection", and don't give up on making friends and family happy with your output.

[mrichie1229]

Uncle Bob speaks the truth!

[HawkerXP]

Maybe this will help.?


Bing Videos

[synodog]

I wonder how long until I’m cured?

[RonB]

I have a bit of OC. That works well in woodworking and can be helpful in cooking, but I am trying to dial it back while cooking. The only time I really worry is when I'm cooking for a group.

[Michael_in_TX]

BBQ anxiety most assuredly is a thing. I would even argue that it is common in those of us who started doing this thing later in life (that is, we didn't grow up doing it).

Learning to grill/BBQ/smoke is stressful, both in a good (eustress) and bad (distress) way. Consider, how many of us were chasing temps and nearly freaking out over our first pork butt, the most forgiving piece of meat ever?

I think this initial feeling can persist long after we've since become comfortable with cooking. It does fade, of course, but because it is more of a primitive emotion, it can persist longer than it rationally should.

For me the one part of BBQ anxiety I've never been able to shake is cooking for others (outside of my wife). I don't enjoy it; it's too stressful. Even though I know I can good quite a few things to a decent degree of excellence, I am almost terrified to do it for others.

BBQ anxiety has very similar aspects to social anxiety, as obviously, you are often cooking for others and there is a bit of the end result not turning out right and being evaluated by others. And having the anxiety lessoned by doing it more, well, that is basically how exposure therapy works.

(Can you tell I once was working to become an educational psychologist? I even wrote my thesis on anxiety and how it influences our computer-mediated communications choices.)

[ItsAllGoneToTheDogs]

it's the $. While most brisket mistakes will still make a fine chili, it's an expensive bowl

[Oak Smoke]

Most of us are our own worst critics. Now that I don’t drink I realize I’m more anxious than I was when I had a few drinks with the cook. There’s nothing wrong with pursuing perfection.

[Alan Brice]

A Briskie is a walk in the park for me. I am beside myself when it comes to Wibs! Haven't turned out a rack I was happy with in ohh, I cannot tell you when. :-(
I have given up trying to cook wibs for others.

[synodog]

Opposite for me. Ribs and pork shoulder seem easy. Brisket anxiety is a thing for me…

[McFlyfi]

For me, it's tri tip. I can nail that in my sleep. Bacon too. Brisket? Tried it once and didn't like the result ( it wasn't bad, per se, just not enough of an "ah-ha" moment I was hoping for). Pork shoulder? Still worry about it. Beef ribs? Would worry. Pork ribs? Never done them, but will soon. Will worry about them the whole time.

[Mosca]

it's the $. While most brisket mistakes will still make a fine chili, it's an expensive bowl

It’s actually three things: it’s the money, the time, and the reputation. For me, the more guests, the more anxiety. The only way to tame it is to repeat my mantra internally: “It’s just a big piece of meat. Cook it.”

Briskets are harder for me because I do them so infrequently, and I often forget what I did, and I don’t keep logs or records like TripleB or many others do.

Ribs I don’t stress too much, and pulled pork is like a self-working card trick: do the steps and it always works. Chicken is just chicken, it doesn’t seem to care. So I try to stick with those for most larger bbq shindigs. With the in-laws, they always want burgers and hot dogs.

[synodog]

Relating quite a bit to this.