Vent: Smoker temp crash ruined my 12 hour brisket

I was in Austin at my buddy's place for the big game. Had a brisket on since 5 AM. At hour 8 the smoker just dropped 40 degrees. No idea why. I panic threw in more charcoal but it took forever to climb back. Meat came out tough and dry. Anyone deal with a sudden temp drop like that and fix it fast?

2 comments

2 Comments

barbarab561mo ago

Panic threw in too much cold charcoal at once, that's what dropped it more. Next time just add a couple hot coals at a time from a chimney starter. Brisket's dead though, sorry buddy.

alices161mo ago

Oh man, that's rough. Yeah, dumping all that cold charcoal at once is a rookie move, it shocks the temp hard. You gotta sneak those hot coals in a few at a time, like tiptoeing into a cold pool. Brisket's definitely a goner though, RIP to that poor piece of meat.