J
jsmoker
Guest
So I cooked on Saturday for a joint sister's wedding/grandmother's 80th birthday bash. Did brisket, shoulders, baby backs, and salmon in a driving rain storm . 2 questions that I have from my latest Q experience....
1. The rain jacked my probes completely up. I was running one of those Weber remote jobs and a 'normal' unit (non-remote). When they got wet, they sent the temp readings through the roof. I kept having to dry them off and re-set them in the meat. Complete fiasco. Someone needs to invent a remote transmitter that you can leave IN the smoker. What do you all do to keep your probes dry in inclement weather?
2. This is probably the more difficult of the two.... Between my thermometer fiasco and lack of a pit bitch to help monitor things, my brisket didn't get pulled until it was 200+ degrees. I coolered it for 3 hours and when the rain really started coming down had to put it back into the smoker to stop the temp slide. Pulled it back out around 185 degrees. When I unfoiled it, it started to fall apart! Of course, the meat was too dry for my taste. Most of the people loved it (they're from South Florida.... so consider the audience!:lol. My question is, I farking loved the fall apart brisket that was beyond fork tender, but how can I get there without sacrificing the moisture? Can I run a scenario of heat-cooler-heat-cooler-heat-cooler always keeping the temp between say 170 and 180? Would 3-4 hours in that range allow all the collagen to break down but not cook the juices out?
Any advice/direction is much appreciated. :biggrin:
1. The rain jacked my probes completely up. I was running one of those Weber remote jobs and a 'normal' unit (non-remote). When they got wet, they sent the temp readings through the roof. I kept having to dry them off and re-set them in the meat. Complete fiasco. Someone needs to invent a remote transmitter that you can leave IN the smoker. What do you all do to keep your probes dry in inclement weather?
2. This is probably the more difficult of the two.... Between my thermometer fiasco and lack of a pit bitch to help monitor things, my brisket didn't get pulled until it was 200+ degrees. I coolered it for 3 hours and when the rain really started coming down had to put it back into the smoker to stop the temp slide. Pulled it back out around 185 degrees. When I unfoiled it, it started to fall apart! Of course, the meat was too dry for my taste. Most of the people loved it (they're from South Florida.... so consider the audience!:lol. My question is, I farking loved the fall apart brisket that was beyond fork tender, but how can I get there without sacrificing the moisture? Can I run a scenario of heat-cooler-heat-cooler-heat-cooler always keeping the temp between say 170 and 180? Would 3-4 hours in that range allow all the collagen to break down but not cook the juices out?
Any advice/direction is much appreciated. :biggrin: