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re: What am I doing wrong?
Posted on 11/24/16 at 12:28 pm to MEANGREEN65
Posted on 11/24/16 at 12:28 pm to MEANGREEN65
Not doubting what you did, or the temps you saw, but if the fat didn't render, and the meat is tough, it wasn't at the temps you think it was. I'd be willing to bet you are having thermometer issues. If you did it on an electric, and using the meat probe that comes with it too, you've got a calibration issue. That's why it just happened, and it's been with both of your last two cooks.
Posted on 11/24/16 at 1:59 pm to Fratigerguy
No way was it 180 in Six hours. I wrap at 5 hours in butcher paper and insert a remote probe way into the flat. Depends on the size at what the temp will be, I trim Briskets to 1/4 , rub with salt pepper and Worchester sauce and let them sit over night refrigerated. I also let them sit at room temp for four hours before putting them on. (This cuts cook time by hours) slice grain and serve as you are slicing
Posted on 11/24/16 at 2:21 pm to Fratigerguy
I thought I had a thermometer issue too so I replaced it before the cook yesterday. Hard to believe that one is bad too.
Im back to my firebox smoker because the heating element on my electric one went out twice and I got rid of it.
Regardless, I'm going to trim the fat next time and see what it does.
Thanks again for the thoughts gents.
Im back to my firebox smoker because the heating element on my electric one went out twice and I got rid of it.
Regardless, I'm going to trim the fat next time and see what it does.
Thanks again for the thoughts gents.
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