Last weekend I nearly torched my brisket at a backyard cookout

I had my smoker dialed in at 225 for a 14-pounder, but then a grease flare-up shot the temp to 350 and I panicked. By the time I got it under control the bark was black and the flat felt like shoe leather after I pulled it. Has anyone else recovered a brisket after a bad temp spike without just pitching it?

3 comments

3 Comments

faithcampbell26d ago

It's like everything in life, you fix one fire and another one starts.

grantw3226d ago

Ain't that the truth, seems like as soon as I get my car fixed the water heater breaks.

grace_campbell25d ago

And of course it happens right when you think you've got everything under control, doesn't it always.