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Humble Pie
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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!"Simi Valley, California
LBGE, PBC, Annova, SMOBot -
SoCal_Griller said: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.Keepin' It Weird in The ATX FBTX -
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.
______________________________________________I love lamp.. -
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. )Keepin' It Weird in The ATX FBTX -
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!
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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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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