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My brisket flat turned into a stubborn brick for 14 hours straight
I was trying a new rub with extra coffee grounds for a cookout in Memphis, but the internal temp just would not budge past 165 degrees no matter what I did. After messing with the fire, wrapping it in three different ways, and nearly giving up, I finally realized my thermometer probe was faulty and the meat was actually done hours earlier. Has anyone else had a piece of gear fail so badly it ruined your whole cook timeline?
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