19
PSA: Hit 100 briskets this weekend and I was shocked at the failure rate
I kept a log since I started smoking three years ago, and Sunday marked brisket number 100. What got me is that out of those, 23 turned out dry or tough enough that I wouldn't serve them to guests. That's almost a quarter of my cooks just not hitting the mark. I thought I had it figured out after the first 20, but the mistakes kept sneaking in - bad trim, wrong temp spikes, not resting long enough. The last one I messed up was just last month when I pulled at 195 instead of waiting for 203 and it came out like shoe leather. Has anyone else tracked their numbers and found a pattern to the fails?
2 comments