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My 1st Brisket (over cooked)

post #1 of 12
Thread Starter 


So I read a ton on the forum last week in preparation for my first Brisket attempt.. I got home from a party late Saturday night / Sunday morning and decided if I didn't get it started then that I was going to have to put it in the freezer and wait another week. It was like a watching a dope head jonezing for his crack pipe. There was no way I was waiting any longer!!! So at 1am I applied Jeff’s dry rub fired up the smoker to 225 and plugged my thermometer in (ET-732). Due to my drunken state I couldn't figure out the high and low temp alarms and fell asleep / passed out with what I thought was a steady 225 smoker temp... WRONG! I then wake up 8 to 9 hours later to my smoker being at 325 and the internal temp of the meat at 200... Was able to have a brisket sandwich that morning (great for hangovers by the way) but could tell it was not a successful first attempt. Little tough and on the dry side. So the moral of the story is if you drink make sure you can tell the difference between 225 and 325 degrees...

        So to not let it go to waste I took out my meat grinder, a couple of Walla Walla Sweet onions (out of the garden), some mayo, brown mustard, sweet zucchini relish (my dad makes). After grinding the onion and meat I mixed in the other ingredients to make a nice meat spread... Holy crap it turned out soooooo good! Not that I was hoping for 6 pounds of meat spread but it beats it going to waist. Feel free to share your alternate methods of utilizing over cooked meats, as I'm sure this wont be my last mistake...

                                                                                  Happy Smoking, Smokin - K






post #2 of 12
Nice rescue on the meat! I know how you feel same thing happened to me on a pork shoulder a few years ago....passed out in the lawn chair. Woke up a few hours later and the fire had gone out so I could not even recover the meat for anything else.
post #3 of 12

Dude, nice confession...lol. At least you didn't hurt yourself...I've lost a finger tip or two trying to make a sandwich while toasted. On the bright side, this will make for an interesting story you'll bring up from time to time.

post #4 of 12

laugh1.gif Awesome postlaugh1.gif

post #5 of 12

They will never admit to it.  But the truth is that part of being a good cook is knowing how to salvage screw ups.  Not that you screwed up.  Another thing people won't tell you is that if you have never had a disaster, you just haven't cooked enough!  Looks to me like you did an awesome job!


Good luck and good smoking.

post #6 of 12

Great recovery!!   bravo.png

post #7 of 12

Great story. Glad you could salvage it in a good way. Nice job. Like old DW used to say" If you never screw up you ain't workin hard enough"

post #8 of 12

Cooking mishaps has happened to all of us at one time or another-some you can save and others you just have to drop into the trash bin and hope that you learn from it.


Nice job of saving the brisket!

post #9 of 12

Nice post .if it happens again you can sliced it thin and steam it for an hour it will be a great

post #10 of 12

Out of Lemons, Make Lemonade!



No Creosote! A-Maze-N Smokers

post #11 of 12
Thread Starter 

The wife doesn't like the tecture of the meat spread so I'm all alone on my "meat wiz" island all by my lonesome.. If life gives you lemons.... Keep em cuz there free lemons... icon_eek.gif

post #12 of 12

Meat wiz island..... I like that LOL laugh1.gif


You just took the scenic rout to a brisket sandwich! Still brisket, still a sandwich!

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