I took my brisket off before it was internally cooked... help!!

[newsmokinggal]

Hi All... I need advice!!

I attempted my first brisket yesterday.  It should have taken 6-8 hours but after 10 hours with an internal temp of 170, I took it off.  I let it rest and then stuck it in the fridge.  Is there any way to 'revive' this piece of meat and finish cooking it?  PLEASE tell me that I can save this delicious slab of beef!!!   :)

Thanks for any help!

 

[sauced]

You could finish it in the oven.....easiest way. Also add a little beef broth to the pan, cover the meat and cook to probe tender.

 

[jimmyinsd]

yep,  but some broth, or other liquid in if you didnt save any of the juices yesterday and bring it up to finish temp at 240-250 and you will be fine.

 

[newsmokinggal]

Thank you! This is my first time smoking a brisket, but I thought I read 200 for an internal temp?

 

[tropics]

 
Thank you! This is my first time smoking a brisket, but I thought I read 200 for an internal temp?

I would start checking with a tooth pick at around 195 Degrees 

Also as stated put it in a pan on a rack if you can,add some liquid ( I use beer) cover with foil set your oven at 300* 

Richie

 

[newsmokinggal]

Man am I glad I joined this forum.  Thank you guys for the help.. I can't wait to see what else I can pick up on from this site!  

 

[jimmyinsd]

 
Thank you! This is my first time smoking a brisket, but I thought I read 200 for an internal temp?

I am sorry,  I meant in a 240-250 oven,  you could run it higher,  but you are still rendering fat and the faster you push it the less fat you will render out.   finish temp is around 200,  but really brisket is more of a feel for finish meat than time or temp.  use a probe into the end of the flat to get a feel for the doneness.   it will be hard to the push,  then it will get easier... and then it can get to easy and finally to hard when you are way past... so probe early and probe often as each brisket gives up at its own temp.