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My buddy in Austin swore his brisket method was foolproof, but it cost me a whole weekend
Three years ago he gave me his exact steps, down to the 225 degree temp and wrapping at 165. Last week I tried it again on a 16 pound prime cut, and it came out dry as cardboard. Anyone else have a 'guaranteed' method that totally failed them?
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jordan6532d ago
That 16 pound prime cut is a big piece of meat. Did you check the temp in more than one spot before you pulled it?
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felix_bailey452d ago
My cousin in Dallas followed a famous online recipe to the letter last summer. It promised perfect ribs in exactly five hours at 275 degrees. He ended up with meat so tough his dog wouldn't even chew it. The guy had video proof and thousands of good reviews, so what went wrong? Makes you wonder if those methods ever account for different grills or weather. He hasn't tried a big cook since.
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