Overnight brisket

[Kevin DeShazo]

Picked up a whole packer just shy of 14lbs some time ago. Decided it was time to fulfill its brisket destiny.

Pulled from the freezer the other day to defrost in the fridge. Omce defrosted I trimmed probably 2lbs of fat from it and gave it a good coating of Cuisinart mollassas bourbon and SPOG w chipotle, wrapped it back up and imto the fridge it went.

Pulled it from the fridge about 430-500p yesterday while I was prepping dinner. Fired up the MES40 about 6p to start coming up to temp. By the time dinner was done, smoker was ready to go. Threw in some hickory chips, gave the brisket one more good coat of both rubs again and into the box it went.

Decided not to wrap it for the cook and by 10p it had hit 150, knew I was good to go.

Off to dreamland I go, only to wake up this morn about 645 this morn to the sound of rain. Oh crap an electric appliance in the rain. Popped up, got dressed and looked at the smoker, sitting at about 221, brisket is at 185. Ok, seems to be ok, even though its raining pretty good.

Grab a baking sheet, heat the oven to 225 and grab the brisket from the smoker and into the oven sincddidnt know if it was going to rain any longer or harder. Was in by 7a, finishdd up about an hr later, pulled it from the oven when temp hit 201.

Its now wrapped in two layers of foil and two towels and residing in the cooler.



Maybe Ill update the post with some sliced pictures later if I remember. Ot actually finished a bit earlier than I was expecting, but thats ok

 

[ososmokeshack]

Looks good Kevin!

 

[Blues1]

Looks good to me. Send pics once sliced.

 

[Brokenhandle]

Looks good from here also! Don't worry about the sliced pics...just send sliced pieces directly to me!

Ryan

 

[gary s]

Nice Job , Look Good

Gary

 

[wbf610]

Looks good, nice color.

 

[TNJAKE]

Looks good Kevin. We are gonna need to see those slices!

 

[schlotz]

Did it probe tender in multiple spots with the IT of 201º? Did you let it cool on the counter for 10 min before dbl-wrapping?

 

[Kevin DeShazo]

So its been in the cooler since this morn, just pulled it iut and sliced it and Im a bit unhappy, thing is dry. Should of hit it with an injection of beef broth before it hit the smoker. Thats ok, dryness can be defeated by a bit of sauce

 

[Kevin DeShazo]

So had dinner, yep this is dry. Think I may have over trimmed it some and when I put it in the smoker the wrong side down.

Now the bright side is I think I can save it some degree when I reheat it tomorrow, reheat it in a pan of beef broth

 

[wbf610]

Some of the slices look like they are under cooked a bit in some spots. May be why you say it’s dry. Reheat like you said and they should be better.

 

[wbf610]

Locations circled look like the connective tissue didn’t render out. Next time, take it to a higher IT. I find around 205 to be a good spot. Reheat until the white in the circles disappear.

 

[Kevin DeShazo]

Thanks for the tips guys. When I reheat tonite, gonna put in some not quite simmer beef broth for a bit

 

[schlotz]

It should still be good! Remember to take good notes regarding each smoke. It really helps.

 

[Kevin DeShazo]

So todays update, I am currently letting some of it sit im a bath of beef broth just shy of simmer, been like that for prob 45 mins, sooo much better. Think I may have overcooked, by a bit next go by feel, not temp

 

[Kevin DeShazo]

So after a nice long simmer made some brisket tacos for dinner. Rice, beans all the fixins, the bath saved the brisket, luckily

 

[Central PA Cowboy]

Next time take it to 210. Will be like jello.

 

[schlotz]

BTW: smoked brisket makes for really good chili too!