Quote:
Originally Posted by InglewoodFan
Briskets were on sale at Costco for $10 off. Nice big ones, I grabbed a 16 lb one that I trimmed about 2lb of fat off of. I haven't fired up the smoker in a couple years because of life etc. So here I am on a Sunday night, babysitting the barrel smoker. Temps are hanging in, I'm a bit worried about the forecast drop to 1C. Should pull it off just before lunch tomorrow. Rest and carve it up, should be able to vac seal a few good meals out of it.
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So that was a massive fail. I had the temperature dip a bit overnight while I dozed, no lower than 200F. But I could never get this one out of the stall, wrapped it and everything. I have three temp probes both in the meat and the barbecue and all my temps looked good. I just couldn't put enough heat into it to get it past about 165F. After 20+ hours I had to cut my losses. The flavor isn't bad but the meat is super tough. Will get chopped up and vac sealed for chili or whatever.