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Humble Pie

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Comments

  • SoCal_Griller
    SoCal_Griller Posts: 516
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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
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    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
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  • nolaegghead
    nolaegghead Posts: 42,102
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    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..
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  • boatbum
    boatbum Posts: 1,273
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    Try some mustard on it next time --- hahahahahahah -- could not resist...
    Cookin in Texas
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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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
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  • QDude
    QDude Posts: 1,052
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    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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  • Bustersdad
    Bustersdad Posts: 311
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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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