My brisket went from prize winner to shoe leather in one hour flat

I was at a competition in Austin back in 2018, cooking a 16 pound prime packer for the final round. Everything was going perfect until I got distracted helping a neighbor with his firebox and lost track of time. The pit temp jumped from 250 to 325 in about 40 minutes and I didn't catch it until the smell of burning fat hit me. I pulled it off and wrapped it in foil with some beef broth, but the flat was already dried out and tough. Ended up placing 14th out of 15 that day because the judges nailed me on texture. Has anyone else had a stall or temperature spike ruin a brisket they were sure was going to medal?

2 comments

2 Comments

terryb1119d ago

What temp probe were you running that didn't alert you on that spike?

jordan33019d ago

Wait what brand was it cause I've seen some cheap ones totally miss spikes like that.