Afternoon all,
I cannot get consistent results with this stuff! It's driving me mad. I am beginning to think that I'm not cooking it for long enough. We had an event on Saturday night and, it was tasty, but chewy. Looking at the meat, there was still white fat in it, which is what leads me to believe it wasn't done. The problem with this is that the probe said 95 (203f). It's in the thickest part of the meat too.
This one was a small piece and on for 12 hours, the temperature never went above 120c (248f), it did go down to 94c (201f) at one point, but this was a really low and slow cook.
Last month I did one and it was lovely, but the same temperature coming off, my logs don't really differ, similar temps, times etc..
I'm pulling my hair out because I love brisket, it's the finest meat on the BBQ, but I can't get it consistently right.
Any thoughts anyone before I go and talk like a crazy man about left and right handed cows?!
I cannot get consistent results with this stuff! It's driving me mad. I am beginning to think that I'm not cooking it for long enough. We had an event on Saturday night and, it was tasty, but chewy. Looking at the meat, there was still white fat in it, which is what leads me to believe it wasn't done. The problem with this is that the probe said 95 (203f). It's in the thickest part of the meat too.
This one was a small piece and on for 12 hours, the temperature never went above 120c (248f), it did go down to 94c (201f) at one point, but this was a really low and slow cook.
Last month I did one and it was lovely, but the same temperature coming off, my logs don't really differ, similar temps, times etc..
I'm pulling my hair out because I love brisket, it's the finest meat on the BBQ, but I can't get it consistently right.
Any thoughts anyone before I go and talk like a crazy man about left and right handed cows?!
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