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Humble Pie

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Comments

  • I find it amazing how a small change in a cooking technique can have such a big impact.  I know this cause I'm still trying to find my balance when it comes to cooking and so my fail rate started high but is trending down.  CT, If I had your fail rate, I would be proud.  Now , just a reminder, "If it aint broke, Don't fix it!" 
    Simi Valley, California
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  • I find it amazing how a small change in a cooking technique can have such a big impact.  I know this cause I'm still trying to find my balance when it comes to cooking and so my fail rate started high but is trending down.  CT, If I had your fail rate, I would be proud.  Now , just a reminder, "If it aint broke, Don't fix it!" 

    I hear you but it still sucks to lay an egg with 20 people lined up to eat and expecting the good stuff.

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  • nolaeggheadnolaegghead Posts: 12,808
    My brisky is done.  FTC until this evening.  My DigiQ power supply died.  Found a replacement in a box of wall-worts, but then one of the probes was reading haywire, so I just did it manually.  230 when I went to bed, 290 when I checked it in the morning.  Brisket was 180.  Seemed buttery tender at 196, so I pulled.  FTC in pre-warmed Pelican cooler.   I'll report later when I break it out.

    Salt and pepper only and three large chunks of oak. Minimal fat trimming - just removed the large hard fat.  
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • boatbumboatbum Posts: 1,273
    Try some mustard on it next time --- hahahahahahah -- could not resist...
    Cookin in Texas
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  • boatbum said:
    Try some mustard on it next time --- hahahahahahah -- could not resist...

    That had to be it. :))

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  • QDudeQDude Posts: 587
    I had the same thing happen to me last week.  My brisket came out so dry that it was like eating leather.  I think the brisket itself was partly to blame - no marbling thruout like the last couple did.  Just have to try again!

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

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  • BustersdadBustersdad Posts: 211
    My brisket just came off...put on at 10:30 last nite, pulled at 3:15 this afternoon. Wrapped in foil and put in cooler til dinner. Fingers crossed.
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