Been a while but I darn near ruined my last brisket!

[Chasdev]

Here I am, thinking I have a firm grasp on brisket cooking and I almost ruined one by overcooking.
I started out hot and fast as usual but pulled it off at 7 hours to pan and finish in the oven.
Two hours low and slow resulted in almost no temp rise so now it's at 9 hours and I'm getting impatient.
I raised the oven to 350 but forgot to check it and left it there for two more hours and bingo, overcooked brisket...
It has good flavor and serious bark but man is it well done.
Oh well, I have a pastrami brisket soaking in brine all this week, destined for the Masterbuilt gravity rig this Sunday, and I hope to redeem myself then.

 

[kruizer]

Hey, as long as it is still edible, you can eat it or jus feed it to the dog. I am sure the dog would be very grateful.

 

[SecondHandSmoker]

Chili made with brisket is really good.

 

[Brokenhandle]

Still a good reason for leave in meat thermometer s , we all get busy and have those .... oh crap moments!

Ryan

 

[Chasdev]

I've got several high quality remote digital temp rigs, all sitting in a box, I had gotten used to running without one but it's time to dig one or two out.
This weekend's pastrami is getting one for sure!

 

[SmokinAl]

I agree with SecondHandSmoker, you can’t beat brisket chili, & the meat will just melt in your mouth after cooking it all day in a crock pot.
Al

 

[SecondHandSmoker]

bdawg Thanks for the like.

Seems there is quite a few of us who like brisket chili.

SmokinAl , besides brisket, I use chorizo in chili too. My father-in-law taught me that little trick.