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Need some advice, quickly if possible

Discussion in 'General Discussion' started by DrPips, May 10, 2018.

  1. DrPips

    DrPips Newbie


    I smoked my ribs and brisket today but had a bit of a disaster as it was windy and kept blowing the flame out on the gas bbq. In the end I gave up and put them in the oven. The ribs look good, just about to have them but I don’t have enough time to do anything with the brisket. I’ve wrapped it and put it in a cool box with the intention of turning it into burnt ends. Will this be ok, or should I do something else?
    Bspeech likes this.
  2. H*2

    H*2 Newbie

    excellent choice to save the day.. because burnt ends are often twice smoked, that is a very good idea after u get the smoker under control (another day ?) just cool the meat quickly to get out of the temperature "danger zone" fridge is ok or cool in freezer for a couple hours then transfer back to fridge
  3. H*2

    H*2 Newbie

    Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Never leave food out of refrigeration over 2 hours.Jun 28, 2017
  4. SonnyE

    SonnyE Master of the Pit OTBS Member

    Could you finish the brisket in the oven as well?
  5. biteme7951

    biteme7951 Smoking Fanatic

    You didn't say what temp you were able to achieve on the brisket before you pulled it from the smoker. If you did not reach a safe temp it would be better to finish in the oven than risk bacterial growth in partially cooked meat.

    SonnyE likes this.
  6. DrPips

    DrPips Newbie

    It got to 92 Celsius
  7. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead OTBS Member

    92 Celsius????

    That brisket was almost done.

    Your good to chunk it up and make burnt ends. If it’s a flat I’d finish it properly and slice it.

    Good luck
  8. biteme7951

    biteme7951 Smoking Fanatic

    Then it is fully cooked and you are fine.
  9. SonnyE

    SonnyE Master of the Pit OTBS Member

    197.6° F, for us yanks.
    Yep, I'd call it done.
    It's OK, you learned not to try and cook in the wind. Or you need a wind break for your cookin spot.
    It all gets better from here on. ;)
  10. DrPips

    DrPips Newbie

    Hi thanks for all the advice. I know it had just got ready but I had to out and didn’t have time to leave it to rest. It’s in the fridge now ready to make burnt ends tomorrow.

    It might actually be a reasonable option in future to smoke it for the first few hours on the bbq then finish in the oven. At least temperature control won’t be a problem, although I know it’s cheating!
  11. biteme7951

    biteme7951 Smoking Fanatic

    There is no cheating....just alternate methods.:rolleyes:
    bbqbrett likes this.
  12. DrPips

    DrPips Newbie

    Oh my god! Burnt ends are incredible! Just had my first ever meal of them and I want MORE!
  13. meatman72

    meatman72 Newbie

    burnt ends are incredible .The hardest thing about burnt ends is sharing them LOL.
  14. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    My younger son did just that - he was hosting a "shed-tearing-down-party' and started a full packer brisket at 4 pm, giving it smoke until 9 pm, pulling it at 140° and putting it into a 200° F. oven until 4 pm the next afternoon when it reached 205° F after a big stall, then served it - absolutely delicious! He had to move his smoker away from the shed to tear it down, that's why he couldn't leave it out in the smoker. Worked just fine! By 140° it had gotten almost all the smoke it was going to have anyways and it was just baking it tender and moist!