Grease fire almost took my backyard deck last weekend

I was doing a brisket for my buddy's birthday party in Austin, had the smoker going at 250 like always. Around hour 6 I went out to check the temps and saw flames licking up the side of the cook chamber, must have been grease buildup from a cheap packer brisket I trimmed poorly. Panic set in quick because the fire was catching the wood railing next to the smoker, so I grabbed my garden hose and hit it with a wide spray, not a direct stream. That knocked it back enough to pull the meat off and shut the vents completely, but the railing got charred bad and I lost about 4 pounds of fat cap. The brisket came out dry and chewy because I rushed it inside to finish in the oven at 300 degrees, and everyone still ate it but I felt like a total hack. My buddy said it was fine but I could tell he was just being nice, has anyone else dealt with a grease fire mid-cook and still saved the meat?

2 comments

2 Comments

tylerw9211d ago

Man that's rough, I feel for you. Grease fires are no joke and it sounds like you handled it about as well as anyone could in the heat of the moment. At least nobody got hurt and you still fed the crew, even if the brisket wasn't your best work.

ruby_grant11d ago

Yeah no joke, my "signature" brisket that night was basically smokey jerky with a side of shame. But hey, extra crunch from the fire extinguisher residue adds character, right?