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Mortimer

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Posts posted by Mortimer

  1. i don't agree with these takes. 
    I don't feel that strongly either way. Put him in or don't. But, at some point, someone that matters thought it prudent to keep him out.

    Dude should chill out and refrain from creating a clown show in front of his teammates/coaches during a critical game.

  2. 2 hours ago, mapplewhite132 said:

    Looks good @Mortimer 

    My 2 cents: I don't think your last brisket turned out dry because you trimmed it too much. Dry usually means you didn't cook it long enough. The thermometer probes are good for tracking your progress on the cook, but don't rely on it to decide when your brisket is actually done. It's done when it probes like butter in the flat (check more than one spot). Personally, I trim my briskets quite a bit, and they always turn out moist. Leaving the fat cap in tact on the point is just going to make the cook take longer. 

    Good call -- I can see that the fat cap is excessive on this last brisket. I'm going to do more research on trimming.

    Eventually, I need to figure out how to check the brisket for doneness without opening the lid too often. For this last cook, I opened the lid only once to wrap and transfer to the oven. 

     

     

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