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My first brisket is now on the smoker... w/pics! - Page 2

post #21 of 29

Bout  time to slice er up  ???

 

Gary

post #22 of 29
Slice pic view ?????
post #23 of 29
Thread Starter 

i f'd this one up... just realized my probe was in a huge chunk of fat so my IT readings were off  :hit:

 

after 2.5 hour rest the IT is at 118.... i wrapped it in foil, poured all the juices back and popped it in the oven @ 300...

 

can it be saved?

post #24 of 29
Thread Starter 

All right so i learned a few things today...

 

1. be careful when probing the thickest part of the brisket, it can be thick because it is a chunk of fat. the middle is a better spot

2. when doing the toothpick test, try it in multiple areas all over the meat

 

I should of been highly suspicious when it cooked in 7 hours and IT's were going up fast

 

I was able to salvage the meat by putting it into the oven. It went from hard and super dry like a well done steak to tender but still a little dry. It was still a huge difference. I brought the IT's into the 205 - 210 range measured in different areas. It was very weird observing a super dry piece of meat become tender again. It was like the completely opposite of what you would think would happen. I can see how once the tough parts break down and melt away, the meat becomes tender now.

 

The flavoring was good and we still ate half of it, but the meat was kind of dry after being put through the wringer. Hopefully I will have better luck next time..

 

 

Here's a sad picture of how it turned out.. 

 

post #25 of 29

I think it looks great, especially for your first one.  Sounds like you had your probe stuck in the point (big fatty end) to begin with.  Your oven save worked well, for years my briskets turned out as tough and stretchy as rubber bands.  If it is tender enough to eat its a good brisket.

post #26 of 29
Quote:
Originally Posted by LetTheMeatRest View Post

All right so i learned a few things today...

1. be careful when probing the thickest part of the brisket, it can be thick because it is a chunk of fat. the middle is a better spot
2. when doing the toothpick test, try it in multiple areas all over the meat

I should of been highly suspicious when it cooked in 7 hours and IT's were going up fast

I was able to salvage the meat by putting it into the oven. It went from hard and super dry like a well done steak to tender but still a little dry. It was still a huge difference. I brought the IT's into the 205 - 210 range measured in different areas. It was very weird observing a super dry piece of meat become tender again. It was like the completely opposite of what you would think would happen. I can see how once the tough parts break down and melt away, the meat becomes tender now.

The flavoring was good and we still ate half of it, but the meat was kind of dry after being put through the wringer. Hopefully I will have better luck next time..


Here's a sad picture of how it turned out.. 



I say points to you!! I think a lot of times success or failure is measured in how willing we are to roll with the punches. If you've got leftovers, I would sauce em up a little and make sandwiches or maybe do some tacos! Nothings ever really a failure because you have learned and walk away with some hard-won wisdom!
post #27 of 29

Sorry to hear that it just didn't turn out perfect.  But not a total loss and like you said you learned a few valuable lessons.

 

I'll bet the next one will turn out great.

 

 

Gary

post #28 of 29

Well these things happen, don't give up.  We've all had less than satisfying results at one time or another.  Heck the first time I tried it we ended up ordering pizza.  Talk about being disappointed!  It gets better so do try it again.

post #29 of 29
Thread Starter 

thanks for the kind words guys!!  I will definitely be trying this again.

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