My wireless thermometer gave up halfway through a brisket cook last Saturday

I was 6 hours into a 14 pound brisket at my buddy's place outside Austin and the probe read 180. Then it just dropped to 0 and wouldn't come back. Had to finish by feel and the flat came out a little dry. Anyone else had a thermometer die right when you needed it most?

2 comments

2 Comments

karenw2324d ago

That 14 pound brisket at your buddy's place in Austin sounds like a tough loss. The flat coming out a little dry probably isn't just from finishing by feel though, a lot of folks don't realize that bigger briskets like that actually benefit from a rest in a cooler after they come off the smoker for an hour or two. That helps the juices soak back into the meat (especially the flat, which is the leaner part). If you pulled it right at 203 and sliced it straight away, you might have been fighting against a moisture loss that a rest could have slowed down. A cheap probe thermometer sending you bad data is one thing, but wrapping in butcher paper and letting it sit in a yeti could have saved that flat regardless.

lucas49824d ago

Finishing by feel" is a good point, I used to think the rest thing was overhyped but you're totally right about the flat especially. Gonna try the Yeti trick next time lol.