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Thanks, I know they could be slightly different. Differences in size and thickness as well as embedded marbling. The briskets were both rotated, and positions in the smoker swapped, I had two large water pans full of water under the briskets, basically covering the bottom shelf (both of which were void of any water when i went to wrap).Remember that when cooking two pieces of meat at the same time, the two items might be slightly different. Also because there are temperature and humidity variations within the cooking chamber, even two identical pieces of meat would not cook quite the same. When I cook multiple items, I try to rotate positions part way through the cook to minimize those variations in temperature and humidity.
My whole point of the comment/post was to imply exactly that, there are differences in the protein we cook, regardless of the fact we may be doing the exact same process time and time again, they may not turn out the same as they once did.