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That time my brisket came out like shoe leather at a family reunion
I was cooking a 15-pound prime brisket for my cousin's wedding reception in Nashville last summer. Got overconfident and ignored my thermometer, just went by feel on the smoker temp. When I pulled it off after 14 hours, the flat was dry as a bone and you could barely slice through it. Had to chop up the whole thing and serve it as burnt ends with extra sauce to save the meal. Anyone else ever ruin a big cook and had to pivot hard like that?
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taylor821d ago
14 hours on a brisket sounds like you just cooked it too fast and high, not really a ruined meal... I bet nobody even noticed once you drowned it in sauce.
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dakota_singh3922h ago
Wait, you actually think sauce can save a dry brisket?
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