I have quite a bit of BBQ experience and in a two week span I ruined two cooks. The first was beef short ribs. I didn't use probe thermometers and got lazy about checking on them. They were way overdone and barely edible. Two weeks later I cooked meatloaf in the PBC. The thing completely fell apart. I was SO angry with myself. It was simply too wet - I didn't have the ratio correct. Since then I've pretty much nailed everything I've cooked outdoors. It happens.
In your case it was probably a combination of factors - an inferior piece of meat and at the temps you were running I'd advise against wrapping. Que can't be rushed.
I had a Snake River Farms wagyu that I cooked at the American Royal that tasted like beef liver when it was done. It was nothing I did, SRF gave me a refund. Scary thing was that the brisket wasn't DAL! I can't imagine any brisket worse.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
What a perfect PBC shot! I love to see PBCs in action. Thanks for posting the photo.
Now, when you get the chance and/or have the inclination, add it to your cluster of cookers photo in your profile. I like the way you used a photo there instead of listing your cookers. I should do the same.
Just to give an update I finally got around to smoking another brisket today. While it wasn't my best it was definitely delicious. Didn't need to be my best though since I was cooking for my in-laws. They don't really deserve the best.
But I am going to just chalk that bad one up to an ornery piece of meat.
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