f3-doorjam
Newbie
Picked up a ~4lb brisket flat from Sam’s last week and decided I’d try SmokinAl’s method (with the French onion soup). It was a mostly-successful attempt in the end but hit a few speedbumps on the way...
On the first injection of the soup, I squirted myself back in the face...
Most of the soup was still in the pan after injecting.
Cook proceeded well (240 temperature) until the meat stalled around 170ish IT; then dumb me pulled it out of the pan and it cooled down to about 145. At this point I called an audible for dinner figuring the brisket wouldn’t be done in time, and whipped up a margherita pizza on the grill that actually turned out well. But back to the brisket...
Wrapped the meat tight in foil and back on the smoker, finished around 208 IT. Toothpick felt tender in some places and slight resistance elsewhere.
Pulled it off, let it rest in the foil for an hour or so, then into the fridge.
Next night, I cut it in half and reheated in the toaster oven to about 170IT. It was a mite drier than I would hope, but it was still tender and flavorful. One interesting thing I did was take the drippings and soup from the pan (when I pulled it off) and made a sauce/gravy out of it, adding a bit of minced garlic, red pepper flakes, and rice wine vinegar for some tang (I’ll probably use ACV next time). Even my wife and four-year-old liked that...
Lessons learned:
1. Be careful injecting
2. When the meat stalls, either wrap it up like normal, or (maybe?) wrap the whole pan and seal it well.
3. Don’t pull meat out of a pan of liquid, it will cool down.
Will probably attempt it again this week as the in-laws want some...
On the first injection of the soup, I squirted myself back in the face...
Most of the soup was still in the pan after injecting.
Cook proceeded well (240 temperature) until the meat stalled around 170ish IT; then dumb me pulled it out of the pan and it cooled down to about 145. At this point I called an audible for dinner figuring the brisket wouldn’t be done in time, and whipped up a margherita pizza on the grill that actually turned out well. But back to the brisket...
Wrapped the meat tight in foil and back on the smoker, finished around 208 IT. Toothpick felt tender in some places and slight resistance elsewhere.
Pulled it off, let it rest in the foil for an hour or so, then into the fridge.
Next night, I cut it in half and reheated in the toaster oven to about 170IT. It was a mite drier than I would hope, but it was still tender and flavorful. One interesting thing I did was take the drippings and soup from the pan (when I pulled it off) and made a sauce/gravy out of it, adding a bit of minced garlic, red pepper flakes, and rice wine vinegar for some tang (I’ll probably use ACV next time). Even my wife and four-year-old liked that...
Lessons learned:
1. Be careful injecting
2. When the meat stalls, either wrap it up like normal, or (maybe?) wrap the whole pan and seal it well.
3. Don’t pull meat out of a pan of liquid, it will cool down.
Will probably attempt it again this week as the in-laws want some...
