Fishwater2002
Full Fledged Farker
- Joined
- Nov 10, 2017
- Location
- Seacoast, NH
I would bet on too much radiant heat from the bottom. I have a Shirley with a big fat plate along the bottom, when I want to speed things up they go on the lower shelf. Next time use the upper rack & I’m sure that it will be fine. Think about your cooker, it is a bottom cooker essentially in that configuration similar to a pellet cooker, Kamado, UDS, whatever just move the protein as far away from the heat source as possible. Don’t beat yourself up, while it sucks it happens, it’s how we learn.
I’ll also suggest that you raise the brisket up off the floor of your roaster since that will cause the same thing. My roaster has a little grate in it & the way I run it is to let the brisket cool down before putting it in the roaster to 160 or so then put my probe in the brisket & use the dial to control the brisket temp vs the roaster temp as it states, I’m not sure that you can trust the dial temp on these cheapie roasters so using my temp probe in the meat is 100%. I can then keep my brisket at 150 or so for however long I want with no fear of it drying out.
I’ll also suggest that you raise the brisket up off the floor of your roaster since that will cause the same thing. My roaster has a little grate in it & the way I run it is to let the brisket cool down before putting it in the roaster to 160 or so then put my probe in the brisket & use the dial to control the brisket temp vs the roaster temp as it states, I’m not sure that you can trust the dial temp on these cheapie roasters so using my temp probe in the meat is 100%. I can then keep my brisket at 150 or so for however long I want with no fear of it drying out.