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Just realized my best brisket run came during a storm that knocked out power for 9 hours
Back in March we got that ice storm here in Springfield and power went out around 4am. I already had two 12 lb packers on the offset from the night before, so I figured they were done for. But the smoker held temp better than I expected with the wind blocked by the garage, and I just kept feeding splits by hand every 45 minutes. Turned out to be the cleanest bark I've pulled in two years, real dark and set all the way through. I think the slow steady burn with no controller fussing around did the trick. Ended up pulling both at 203 around 1pm with the power still off and the whole block smelling like oak and beef. Wrapped them in a cooler with towels and they sat perfect for the potluck that never happened. Anybody else had a cook turn out better when things went sideways?
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