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The immersion circulator that caught fire during a 48 hour brisket
Last Saturday I was doing a slow brisket for a private event, water bath set at 154 for a full 48 hours, checked it every few hours no problem. Around hour 30 I walked into the kitchen and smelled that burnt plastic smell, the cheap circulator I'd bought off a supply site 2 years ago was smoking and the water level had dropped below the min line because I forgot to check it overnight. I killed the power, yanked the whole rig apart, and had to scramble to finish that brisket in the oven at 200 for the last 12 hours, honestly it came out tender but not the same texture. The circulator is toast and won't be used again, I'm looking for a replacement with a proper low water cutoff sensor built in, has anyone else had one of these fail mid-cook and switch over to a dumb method that actually worked?
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