So, I have to fight to be allowed to make brisket. I'm not a master by any means, and my wife isn't a big fan. So spending $45-60 on a Prime chunk of meat is something of a luxury - I have to find a time when we're going to have a lot of company, she always fights me on it.
So last night I put my brisket on... a quick trim and season with some Oak Ridge Black Ops seasoning and threw some probes in it, on the smoker it goes. A little after midnight.
Head to bed, asleep around 2, set my alarm for 5 to check my pellets so they don't tunnel, when I go out I notice that that hopper is WAY lower than it oughtta be after only 5 hours. HOLY CRAP! I left the Yoder at the "startup temp" of 350ºF! Ohhhh noooo!!!!
Well, it was about 22ºF and I was standing on the back patio in nothing but a pair of shorts, couldn't even find my flip flops. So I turned it down to 250ºF, filled the hopper back up and headed back inside as quickly as possible to try to ward off the frostbite on my toesies!
So here's the link to my cook:
If you check it out, you can see one probe must be going bad, I think - the one labeled "Flat 1" currently reading well above where the smoker temp oughtta be - and it is going through hella temp changes, and dropped almost 200ºF once while I was sleeping! I had to toss one last week, too, that was reading almost 10ºF low against the others. It sucks when those things are $15 apiece.
So... I'm afraid I'm gonna have mostly cinder on the flat, burnt ends for the rest. What do ya'll think?
BTW, f-ups like this don't help my case when trying to convince my wife... every time I screw up a brisket, especially a PRIME brisket, she reminds me how easy pork butts and babybacks are and how much we all love them. <sigh>
So last night I put my brisket on... a quick trim and season with some Oak Ridge Black Ops seasoning and threw some probes in it, on the smoker it goes. A little after midnight.
Head to bed, asleep around 2, set my alarm for 5 to check my pellets so they don't tunnel, when I go out I notice that that hopper is WAY lower than it oughtta be after only 5 hours. HOLY CRAP! I left the Yoder at the "startup temp" of 350ºF! Ohhhh noooo!!!!
Well, it was about 22ºF and I was standing on the back patio in nothing but a pair of shorts, couldn't even find my flip flops. So I turned it down to 250ºF, filled the hopper back up and headed back inside as quickly as possible to try to ward off the frostbite on my toesies!
So here's the link to my cook:
If you check it out, you can see one probe must be going bad, I think - the one labeled "Flat 1" currently reading well above where the smoker temp oughtta be - and it is going through hella temp changes, and dropped almost 200ºF once while I was sleeping! I had to toss one last week, too, that was reading almost 10ºF low against the others. It sucks when those things are $15 apiece.
So... I'm afraid I'm gonna have mostly cinder on the flat, burnt ends for the rest. What do ya'll think?
BTW, f-ups like this don't help my case when trying to convince my wife... every time I screw up a brisket, especially a PRIME brisket, she reminds me how easy pork butts and babybacks are and how much we all love them. <sigh>
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