Well folks, I totally ruined an expensive brisket... It was a charred brick.
I didn't do a thing different than I normally do. I seared it, placed it in a disposable aluminum pan, fat cap up for two hours, then flipped it, let it cook two more hours, then foiled it in some apple juice. The smoker temp was at 225 all day long. The intent was to get to an internal of 165-170 and remove it. The dang thing stalled for a very long time at 119. Finally, it started climbing and I ended up pulling it at 160 (at 1:30 AM...). I wrapped it in a towel and went to bed.
When I checked it in the morning, there was no juice at all, and it was burnt to a crisp. I tried to cut it and it just broke into crunchy, charred pieces. All I can think of is that my thermo took a crap during the cook. I am soooo pissed!
The saving grace was that I did ribs along with the brisket, and they turned out excellent. At least we had something to eat...
I didn't do a thing different than I normally do. I seared it, placed it in a disposable aluminum pan, fat cap up for two hours, then flipped it, let it cook two more hours, then foiled it in some apple juice. The smoker temp was at 225 all day long. The intent was to get to an internal of 165-170 and remove it. The dang thing stalled for a very long time at 119. Finally, it started climbing and I ended up pulling it at 160 (at 1:30 AM...). I wrapped it in a towel and went to bed.
When I checked it in the morning, there was no juice at all, and it was burnt to a crisp. I tried to cut it and it just broke into crunchy, charred pieces. All I can think of is that my thermo took a crap during the cook. I am soooo pissed!
The saving grace was that I did ribs along with the brisket, and they turned out excellent. At least we had something to eat...
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