My brisket flat dried out like jerky at the Memphis in May contest. Temp probe was off by 25 degrees. Had to serve it anyway.

3 comments

3 Comments

Saying the temp probe was off is just passing the buck. You should have checked it before the cook with a known good thermometer. That's basic prep work for any competition.

riley_miller2526d ago

Yeah, the "known good thermometer" is key. I keep a cheap digital one in my kit just for checking probes. Dunk it and your probe in a glass of ice water before you even light the fire. If they don't both read 32 degrees, you know something's wrong. Saved me from a bad brisket turn-in once.

sullivan.spencer26d ago

Feel that pain deep in my bones. Watched a buddy's whole pork shoulder get wrecked last season for the exact same reason. His main probe was reading fine but his backup was way off, and he only found out after the stall. Now I test everything, even the oven in the kitchen, before I pack the truck. It's a brutal way to learn that lesson.