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The Silver Lining of a Poorly Smoked Brisket.

post #1 of 6
Thread Starter 

Well I tried smoking my first brisket (flat only) last weekend.  Things didn't work out very well.  It was a windy day so I couldn't maintain a steady temp.  After some wild temperature swings I couldn't stand any long and I pulled the brisket at 162 degrees F, wrapped in aluminum foil, and put it in a 300 degree F oven until the brisket got to 195 degrees F.  It was pretty good later that evening, but since it was too late for company I tried serving it the next day.

 

I reheated it in the oven wrapped in a grated pan with a little water and then covered the pan with aluminum foil to keep as much moisture as I could.  Well the smoke ring was OK and the flavor was good, but as I feared it was dry.  At least the baked beans and smoked corn I made were good and someone brought a great smoked chicken over to help salvage the meal.  I took the left over brisket and froze it for this weekend.

 

I thawed out the brisket in the fridge, chopped it up, added more of the rub, and used the rest of the wrapping sauce and tried to make burnt ends.  Here's a picture of what went into my smoker earlier this afternoon

 

IMG_1311.JPG

 

Here's a picture of the end result.

 

IMG_1316.JPG

 

I used hickory for the brisket when I smoked it, but I didn't have any left when I made the burnt ends so I grabbed some pieces of red oak that I cut last fall for firewood.  I smoked them for about 2.5 hours and without the wind I was able to keep a fairly steady temp.  I didn't use my remote thermometer, but knowing how much thermometer on the smoker is off I was probably around 220 to 250 most of the time.

 

The burnt ends turned out to be very flavorful and a good way to deal with a poorly smoked brisket.

post #2 of 6

Nice save.  Yo0u can't go wrong with burnt ends.

post #3 of 6

Yea great save!

 

Can't beat burnt ends!

post #4 of 6

Good idea on the ends.  I have learned over  the years to sit back and relax.  My brisket gets 11 hours on the smoker with fluctuations in temp all day.  I then put it in a roaster overnight at 200.   200 breaks down the collagen.  You can do it in the smoker all night but I need all the beauty sleep I can get.  Then you can pull it out, rest it and slice. Sacrilage, maybe, but stress free and tasty.

post #5 of 6

Very nice save on the brisket Looks-Great.gif

post #6 of 6

Very nice save on the brisket Looks-Great.gif

 


 

Quote:
Originally Posted by ronrude View Post

Good idea on the ends.  I have learned over  the years to sit back and relax.  My brisket gets 11 hours on the smoker with fluctuations in temp all day.  I then put it in a roaster overnight at 200.   200 breaks down the collagen.  You can do it in the smoker all night but I need all the beauty sleep I can get.  Then you can pull it out, rest it and slice. Sacrilage, maybe, but stress free and tasty. As long as it works for you and turns out good. It's all good



 

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