- Jul 31, 2011
- 33
- 10
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
Here's a picture of the end result.
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.
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
Here's a picture of the end result.
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.
