That weekend I ruined 30 pounds of brisket and learned my lesson

I spent last Friday prepping two 15-pound briskets for a family reunion, thinking I had my smoker dialed in after a decade of practice. But my temp probe was off by 20 degrees, and I pulled them at 190 internal instead of 205, so they came out tough as leather. Has anyone else had a run of bad luck like that where one small mistake cost you a whole cook?

2 comments

2 Comments

the_drew24d ago

Pulled them at 190 internal instead of 205" ouch. That's a brutal lesson to learn after a decade of practice. A cheap probe cost you 30 pounds of expensive meat.

leow9024d ago

Nah, 30 pounds of meat isn't cheap but it's still just meat.