Had a flare-up that nearly ruined a whole brisket at a cookout in Phoenix

I was about four hours into a cook for my neighbor's birthday, using my offset smoker. The temp spiked out of nowhere when a grease pocket in the fat cap caught fire... I saw flames through the vent. I shut all the dampers to cut the oxygen and sprayed a light mist of water through the top vent, not directly on the meat. It took about ten minutes to get back under control, but the bark on one end got a little scorched. Anyone else have a good trick for sudden flare-ups besides just closing things down?

2 comments

2 Comments

loganhart1mo ago

Yeah, that "grease pocket in the fat cap" is the worst. I trim a little more carefully now to avoid those hidden pools. Sometimes I'll even put a small drip pan under that fatty part of the grate. Closing it down was the right move, but man, that ten minute wait feels like an hour when you see flames.

the_blair1mo ago

Flare-ups are just part of the game with an offset. A little char on the bark isn't going to ruin a whole brisket. You probably saved it just fine with your quick action.