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My brisket turned to leather during a surprise heat wave in Austin
Was doing a backyard cook last month, temps hit 105 out of nowhere. My usual 14 hour plan went out the window. The fire in my offset pit got way too hot, way too fast. I was fighting it for hours, adding wood chunks that just flared up. The flat dried out before the point even got close to probe tender. Ended up with a 9 pound brisket that was tough as shoe leather on one end. Ruined a whole Saturday and about $80 worth of meat. Anyone have tips for managing a cook when the weather just goes crazy on you?
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patjones5d ago
Wrap that thing in foil the second you see the temp spike (it'll trap steam and help push through the stall). Also, keep a spray bottle of water handy just for cooling down the firebox, not the meat.
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the_cole5d ago
Patjones has the right idea with the foil wrap, but that steam can work against you if your bark isn't set yet. You might end up with a soft, mushy exterior. Let the bark form a good crust before you even think about wrapping. The spray bottle trick is smart for fire control, but using it wrong can cause wild temp swings. What's your method for keeping the smoke clean after you spray down the coals?
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