This weekend I discovered I had a problem. I found that I had been putting my probe in the wrong place. (I am trying to give up enuendo. But it's hard.....so hard). Sorry had to get that out.
A few weeks ago I had a brisket that didn't turn out. No biggie, it happens. This weekend I was cooking 2 briskets for my Army unit's family day (no pressure). I cooked on my weber kettle 22" and my WSM 22". They needed to be ready to serve by 1130ish on Sunday. Got em on around 7pm Saturday. 225-260 all night (with a couple hours of sleep). Put in foil around 430am. Had temp probes in the flat of both. around 195 started probing. Firm. 200 was still firm. 205 still firm. At this point I am flipping out. Nothing like looking like a Noob in front of the Commander and battalion. Looked at my instant read thermometer for temps. They said 185 and 190 on the two briskets. I initially thought both of my thermometers were improperly calibrated. (hey it can't be my fault).
So I let them ride to 1000 hrs. Took the temps again and they were 203 and 200. probed like butter. I then realized the probe placement was off and I was in a thinner part or closer to the surface of the meat. Well live and learn. Put em in the cambro for an hour and a half (mainly while I transported them). I tried two new rubs and they were excellent. Everybody liked them. I thought they were the best I had done so far.
A few weeks ago I had a brisket that didn't turn out. No biggie, it happens. This weekend I was cooking 2 briskets for my Army unit's family day (no pressure). I cooked on my weber kettle 22" and my WSM 22". They needed to be ready to serve by 1130ish on Sunday. Got em on around 7pm Saturday. 225-260 all night (with a couple hours of sleep). Put in foil around 430am. Had temp probes in the flat of both. around 195 started probing. Firm. 200 was still firm. 205 still firm. At this point I am flipping out. Nothing like looking like a Noob in front of the Commander and battalion. Looked at my instant read thermometer for temps. They said 185 and 190 on the two briskets. I initially thought both of my thermometers were improperly calibrated. (hey it can't be my fault).
So I let them ride to 1000 hrs. Took the temps again and they were 203 and 200. probed like butter. I then realized the probe placement was off and I was in a thinner part or closer to the surface of the meat. Well live and learn. Put em in the cambro for an hour and a half (mainly while I transported them). I tried two new rubs and they were excellent. Everybody liked them. I thought they were the best I had done so far.
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