The Art & Science of Product Management and Smoking a Brisket
This analogy will make you hungry.
I've come to learn product management to be a blend of two worlds: the concrete, non-negotiable science, and the dynamic and personal approach that is your own flavor, your own art. Let me share a perspective through a pastime I’m deeply passionate about gathering with family and friends to enjoy a smoked brisket by yours truly.
Understanding the Essentials: The Science
In product management, just as when you're smoking a brisket, there are some steps you just don’t skip. Keeping the smoker steady at 225 degrees, aiming for that internal range of 195-203 degrees—that's your science right there, the required basics that are non-negotiables.
It's like those fundamental pieces of product management we all rely on: clearly explaining the purpose and outlining the features in a way everyone gets.
While there is a time and place to test different approaches (for my Houston folks I know they go even lower and even slower in temp, or the latest youtube trend to try “hot and fast” where your temp is much higher) there is a reason most smokers tend to follow 225 degrees when smoking brisket.
These are the basics that light the way. Miss them, and you're stumbling in the dark. It's these essentials that I’ve packed into The Product Protégé Guide, giving you a solid platform to build from (the science) and the way’s I’ve learned to effectively add your unique approach (the art).
Personal Flair: The Art
Once you’ve got the science down, this is where your signature style comes into play. It's like pondering over the brisket before it even hits the fridge: deciding how much fat to trim knowing full well it won't render out. Should I save it for beef tallow? Will that enhance my next barbecue?
Similar decisions in product management — the way you frame a problem, the way you engage with stakeholders, or the unique processes you devise — this is where the artistry lies. It's your mark on the product, and it's as subjective as the choice between a spicy rub or a mellow one. And believe me, that choice matters. It’s what differentiates a good product from an unforgettable one.
Bringing It All Together
I don't just want to talk at you about these concepts. Let me walk you through the steps I take when I’m out back, tending to my smoker and bring it back to product management where possible:
Prepping the Main Event:
I’m meticulous about trimming the brisket. Every piece of fat that’s not going to melt away during the smoking process has to go. That fat's not wasted, though – it's going into a pot for rendering down into tallow. Then, it’s rub time. I prefer something simple like mustard to bind my chosen spices to the meat. This isn’t about covering up the beef’s natural flavors, but enhancing them.
Just like when preparing for a product launch, it’s about setting up for success from the very beginning, having a solid handle on the true problem you are trying to solve and setting up the business and technical playground that you your co-creators will play in. Preparation is key to successful execution.
The Smoking Process:
It's an all-day affair, sometimes even a day and a half. Patience is the name of the game, much like nurturing a product from concept to launch. My brisket gets a generous 24-hour sit in the fridge with seasonings before it even sees the smoke. Then, it's into the smoker it goes, set just right to maintain that 225-degree sweet spot. At the beginning of my smoking career, I would watch over it like a hawk, ensuring the temperature stays constant, the wood is smoking just right, and that no flare-ups char the beauty of the meat. These days, with experience and some technology, i'm able to relax back with confidence that if you trust the framework and process, there is a good chance all will work out.
Overcoming Stalls and Wrapping Up:
Much like encountering bottlenecks in a project timeline, the brisket has its moments too. Around 150 degrees, it can stall, tempting you to rush the process. But I’ve learned that wrapping it up too early or fussing over it does no good. It’s a test of resilience and understanding that some processes can’t be rushed – they have to unfold in their own time.
Rest and Reflect:
After reaching the perfect internal temp, the brisket needs to rest. It’s wrapped up snug and given time to reabsorb its juices. This part mirrors the final stages of a product rollout. While it's exciting that the product feature or function is available in production, we need to give it time before we can declare the feature successful, no matter how you define success.
The Reward:
At last, slicing into that brisket is akin to getting the analytic trends and signals for your KPIs on the success of your product. It’s the moment of truth, where all your efforts culminate in that first, flavorful bite. It’s about savoring success and sharing it with others. It’s about thinking through how it can be even better based on what you learned this time around.
When you carefully crafted and nurtured your product and it's not only live but meeting your audience's needs, you get a sense of accomplishment and momentum for your next feature launch.
Hungry yet?
In closing, whether it’s the precise temperature management of a smoker or the well tuned roadmap of a product, the science sets the foundation for success. The art, however, is what makes each experience unique, memorable, and truly yours. So, embrace both, and you’ll not only deliver products that work but products that resonate.
Until next time, remember it's all about balance, and don’t forget to enjoy the process as much as the results.
And for those that want the recipe for my brisket...
Jason’s Smoked Beef Brisket Recipe
Prep Time:
Initial Prep: 30 minutes (for trimming and seasoning)
Marinating Time: 24 hours
Cooking Time: 12-26 hours (depending on brisket size)
Resting Time: 4-6 hours
Ingredients:
Whole beef brisket
Yellow mustard
Lanes BBQ Brisket Rub (or a mix of 16 mesh black pepper, salt, garlic powder, and other seasonings of your choice)
Hardwood lump charcoal
Oak wood for smoking
Apple cider vinegar
Water
Equipment:
Kamado Joe smoker or any similar smoker
Full basket for the smoker
Grill grates and deflector plates
Aluminum foil
Meat thermometer
Foil tray
Cooler for resting the brisket
Sharp knife for slicing
Instructions:
Prep (Day Before Smoking):
Trim off excess fat from the brisket that will not render well during the smoking process. Set aside this fat to make beef tallow if desired.
Coat the brisket with a thin layer of yellow mustard to act as a binder.
Liberally apply the Lanes BBQ Brisket Rub, or your mix of seasonings, ensuring both sides of the brisket are well-covered.
Place the brisket in a refrigerator, lightly covered with foil, to marinate for 24 hours.
Day of Smoke:
Smoker Setup:
Clean the Kamado Joe and prepare it for a long cook.
Fill the basket with hardwood lump charcoal and ignite it. Let it burn for 10 minutes.
Add a piece of oak wood to the hottest part of the grill to catch fire for flavoring.
Install the grates and deflector plates for indirect cooking and heat the grill to a dome temperature of 225°F.
Brisket Preparation:
Take the brisket out of the fridge 45 minutes before it goes into the smoker to allow it to come closer to room temperature gently.
Prepare a foil tray with a mix of apple cider vinegar and water to catch drippings and prevent flare-ups.
Smoking:
Place the brisket fat side down on the smoker (though you may choose fat side up based on preference - if you do this, please let me know why - your feedback is a gift).
Smoke at 225°F until the internal temperature reaches 165°F, monitoring with a leave-in meat thermometer.
Once the brisket hits 165°F, check for any pooling juices and decide whether to wrap the brisket (to accelerate cooking) or leave it unwrapped (for better bark formation).
Continue smoking the brisket until the internal temperature is around 198-202°F, using a probe to check for tenderness.
Resting the Brisket:
When the brisket is tender, double wrap it in foil and place it in a cooler to rest for 4-6 hours. For longer resting times, move it to an oven set to "keep warm" after 6 hours.
After the resting period, unwrap the brisket and cut off a small piece from the end to sample your work.
Slicing:
Slice the brisket against the grain, noting that the direction of the grain changes halfway through the brisket. Be sure to watch a video on slicing brisket if you're unfamiliar with the technique, as this step is crucial for texture.
Serving:
Serve the brisket warm, with sides of your choice.
Notes:
The total cooking time for a brisket can vary greatly depending on various factors like the weather, fire consistency, and brisket size.
Always ensure the meat is rested properly before slicing to ensure maximum juiciness and tenderness.
Leftovers are inevitable, brisket and eggs, brisket sandwiches, or brisket tacos are always a left over favorite.
Enjoy the aroma and flavors, and don't forget to make your guests a little jealous with that first delectable bite!
Hopefully I gave you more than you can chew in this week’s newsletter!
Til next week protégés
