Announcement

Collapse
No announcement yet.

Dang near ruined a brisket

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Dang near ruined a brisket

    Smoked a brisket on my Kamado yesterday. The temp stabilized good between 220-240 and it smoked about 13 hours before it hit 205 and I pulled it. No wrap. The stall seemed super long this time also.

    I went fat side up for the whole cook. I had a diffuser above the coals but my only guess is the flame licked around it and maybe even caught the drippings on fire because the bottom 1/2" of the point was burn to the point of being inedible. The rest of the brisket was a bit dry as well.

    I really didn't do anything different that the previous 50 briskets I've cooked that came out fantastic. SMH

    #2
    Don’t do that anymore!

    Comment


      #3
      Originally posted by Burnadell View Post
      Don’t do that anymore!
      Yes sir

      Comment


        #4
        Trumps fault

        Comment


          #5
          Originally posted by brokeno View Post
          Trumps fault
          He ruined one of my briskets as well.

          Comment


            #6
            Originally posted by Burnadell View Post
            Don’t do that anymore!
            This!

            That's the problem with those long smokes, you'll be so **** drunk at the end of it; who knows what quality you'll get?

            I'm joking...mostly.

            Comment


              #7
              Did you wrap and rest after you pulled it?

              Comment


                #8
                Originally posted by Slabby View Post
                Did you wrap and rest after you pulled it?
                Yes

                Comment


                  #9
                  Price of Meat in inversely tied to how easy it is to mess one up!

                  Comment


                    #10
                    You used the same smoker on the other 50?


                    Sent from my iPhone using Tapatalk

                    Comment


                      #11
                      Originally posted by Ætheling View Post
                      You used the same smoker on the other 50?


                      Sent from my iPhone using Tapatalk
                      Probably done 15 on this one. Basically a big green egg knock off

                      Comment


                        #12
                        Originally posted by Gunnyart View Post
                        Probably done 15 on this one. Basically a big green egg knock off

                        Then Id check the thermometer. Its the only variable in the equation if the rest of the equipment is the same.

                        I go fat side down but thats for hot and fast. Sub 250 fat side up should be fine. I bet you were running hotter than you think.


                        Sent from my iPhone using Tapatalk

                        Comment


                          #13
                          Originally posted by Ætheling View Post
                          Then Id check the thermometer. Its the only variable in the equation if the rest of the equipment is the same.

                          I go fat side down but thats for hot and fast. Sub 250 fat side up should be fine. I bet you were running hotter than you think.


                          Sent from my iPhone using Tapatalk
                          The thermometer seems to be accurate.
                          It's possible that in between checking on it, it spiked up at some point.

                          Comment


                            #14
                            Briskets get fat side down for me. Even on my off set smoker. Gotta protect the meat at all costs.

                            Comment


                              #15
                              Originally posted by E.TX.BOWHUNTER View Post
                              Briskets get fat side down for me. Even on my off set smoker. Gotta protect the meat at all costs.
                              Yep

                              Comment

                              Working...
                              X