Dang near ruined a brisket

[Smart]

Briskets get fat side down for me. Even on my off set smoker. Gotta protect the meat at all costs.

same....especially with the heat coming from below..

[shark79]

I've got an egg and I think the temperature down on the grate is hotter than the thermometer shows. Especially on the perimeter.

[Ætheling]

The thermometer seems to be accurate.
It's possible that in between checking on it, it spiked up at some point.

Well if it happens again maybe place a probe at grate level and see whats up.


Sent from my iPhone using Tapatalk

[Landrover]

My Kamodo has been a beast but I would not doubt if grate level ain't warmer.

Sent from my SM-N986U using Tapatalk

[Gunnyart]

I was running two digital prob thermometers one in the point the other closer to the cooking surface. I will for sure go fat side down next time and maybe even a double layer of foil under it.

[Briar Friar]

13 hour smoke is entirely too long. No wonder its so dry and burnt.
You should be done smoking in 4 hours. It dont take that long.

Keep the fat up. Fat down defeats the fat purpose.

[Smart]

13 hour smoke is entirely too long. No wonder its so dry and burnt.
You should be done smoking in 4 hours. It dont take that long.

Keep the fat up. Fat down defeats the fat purpose.

Don’t do this….

[12ring]

End of it ?

This!

That's the problem with those long smokes, you'll be so **** drunk at the end of it; who knows what quality you'll get?

I'm joking...mostly.

I'm usually buzzing pretty good by the time the fire gets right.

[Slabby]

13 hour smoke is entirely too long. No wonder its so dry and burnt.
You should be done smoking in 4 hours. It dont take that long.

Keep the fat up. Fat down defeats the fat purpose.

I've never even heard of smoking a brisket in 4 hrs

[bpa556]

13 hour smoke is entirely too long. No wonder its so dry and burnt.
You should be done smoking in 4 hours. It dont take that long.

Keep the fat up. Fat down defeats the fat purpose.

Umm….huh?


Sent from my iPhone using Tapatalk

[hogslayer78]

13 hour smoke is entirely too long. No wonder its so dry and burnt.
You should be done smoking in 4 hours. It dont take that long.

Keep the fat up. Fat down defeats the fat purpose.

^

[skinsfan]

I'm usually buzzing pretty good by the time the fire gets right.

This made me laugh out loud!

[Jon B]

4 hour brisket?

[Bucknaked]

4 hour brisket?

Well Sure, it goes great with 20 minute ribs!

[Adgerc15]

I use a Meater+ so I can track the ambient and internal temps and see spikes. I use a BGE but have had luck with a large aluminum pan on the diffuser to catch drippings and avoid flame ups. Maybe give that a thought on the next one. Anything over 11-12# overhangs the diffuser and can get burnt up on mine.