I think I may have screwed up my brisket......

rbnice1

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Jan 22, 2017

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• Feb 10, 2017

• #1

So, I put it on last night and this morning it was going good when I left for a quick work call.  It was at 178 IT.  I got back 6 hours later and the smoker was off, and I got an IT of 135.  So I have no idea what the temp got up to.  I wrapped it up in foil.  And I turned the heat back up to 275.  Not sure what to do at this point.  Reheat it up to 200?  Anyone got any ideas?

 

crankybuzzard

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• Feb 10, 2017

• #2

Let her cook until you get to the IT you want.  You'll be just fine and may have one of the best briskets ever.

 

mdboatbum

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• Feb 10, 2017

• #3

It's fine. If it's still 135° 6 hours after being 178° I'd bet it hit 200°. Probably be the best brisket you've ever made.

 

gr0uch0

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• Feb 10, 2017

• #4

X3.  Make sure to probe it in several places for tenderness also.  Then it's done.

 

rbnice1

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• Feb 10, 2017

• #5

Ok thanks guys.  Gunna heat it back up foil wrapped to 200ish then pull it off for dinner.

 

gr0uch0

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• Feb 10, 2017

• #6

rbnice1 said:

 
Ok thanks guys.  Gunna heat it back up foil wrapped to 200ish then pull it off for dinner.

Click to expand...

Sooooo, what's the verdict, Doctor??

 

SmokinAl

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• Feb 11, 2017

• #7

Yea, how did it turn out?

Al

 

crankybuzzard

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• Feb 11, 2017

• #8

Must have killed him...

 

rbnice1

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• Feb 11, 2017

• #9

Sorry have friends over and we went to bed early.  The bark was very very tough, but the insides you could cut with your fork and the flavor was fantastic.  So overall a win win!

Thanks for everyone's input!

 

crankybuzzard

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• Feb 11, 2017

• #10

Glad to hear it worked out!

Do you make homemade BBQ sauce? If so, take that tough bark and toss it in a large stock pot with water. Simmer it for 4-8 hours, and then use the "juice" as the base for your BBQ sauce.

Oh, n ext time we'll expect pictures. LOL