Last Saturday's brisket cook went sideways fast

I had a 15 pound brisket on my offset smoker and the damn wind kicked up hard around 3 AM. Temperature dropped from 250 to 180 in about 20 minutes and I lost the clean smoke. Ended up with a dry flat and a bite that felt like shoe leather. Anyone else deal with a sudden weather change ruining a long cook?

2 comments

2 Comments

alicebarnes12d ago

Man that sucks. Had the same thing happen with a pork shoulder last fall.

alice_barnes3512d ago

You ever try just adding a little apple cider vinegar and some brown sugar to the rub? I did that with my pork shoulder after it came out dry the first time, and it made a huge difference. The vinegar helped break down the meat while the sugar created a better bark. Also started wrapping it in foil with some broth halfway through. Came out way more tender and actually had some juice left.