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  • Re: Dry Brisket

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    I have been tricked by jiggle before. That's why most brisket cooks go my "probe tender" or "probe like butter", not jiggle, shake, rattle. I normally start checking tenderne…
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  • Re: Flame Boss Customer Service

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    Spend a few bucks and mail it back to Flame Boss for evaluation. You can't use it right now anyway. I'm willing to bet they will take care of you.
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  • Re: Dry Ribs

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    If they were way over cooked they would really have pulled back from the bone and would have almost fallen apart when you took them out of the foil.
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  • Re: Dry Ribs

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    Agree with @Mattman3969 photos or better description of your indirect and photos of your ribs just before you sauced them would also help. But I believe you are not cooking long enough to break down …
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  • Re: Struggling to get temp up. Please help!

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    Welcome... You should get your Egg up to temp and let it stabilize with the platesetter in the Egg so it's warm as well when you add your brisket. How large is your brisket? Adding a big hunk of…
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