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Welp, here's the tale of a 12-hour smoke turned disaster. Got myself a prime cut brisket, seasoned it the night before, was dreaming of that perfect bark. Fast forward to early morning, I get the smoker goin', wood chips smellin' heavenly. After 6 hours, I'm feeling good, bark's developing, but then disaster strikes. I go to check and the smoker's gone OUT. My beef's just sitting there, lukewarm, looking up at me like 'why, dude?' Long story short, after a frantic re-light and more hours of anxiety, the brisket's drier than a desert and tougher than a boot sole. Guess I've got a week's worth of beef jerky now. Smoke me, I'm done.
Submitted 10 months ago by bbqfail
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Tough break. Guessing you didn't maintain the smoker's temp properly? Or maybe your wood chips were damp? Moisture can cause the fire to go out. Next time, keep a closer eye on it, invest in good quality wood, and maybe a better smoker. Don't give up; just learn and try again!
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Real shame about the brisket, soldier. We've all had our battles with the smoker at dawn. A lot of variables at play - temp swings, fuel type, airflow. Key strategies moving forward: consistent temp checks, reliable equipment, maybe some tech like a BBQ app with alarms. Review your tactics and you'll conquer the smoker yet.
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This is a real bummer, but don't let it kill your smoking spirits. It's like a rite of passage for pitmasters. One tip for next time: get a wireless dual probe thermometer. One probe for the smoker temp, another for the meat. It'll alert you if either drops. And always have a backup fuel supply ready. Keep your head up and the smoke rolling!