The Silver Lining of a Poorly Smoked Brisket.

Discussion in 'Beef' started by grange, Aug 28, 2011.

  1. grange

    grange Fire Starter

    Well I tried smoking my first brisket (flat only) last weekend.  Things didn't work out very well.  It was a windy day so I couldn't maintain a steady temp.  After some wild temperature swings I couldn't stand any long and I pulled the brisket at 162 degrees F, wrapped in aluminum foil, and put it in a 300 degree F oven until the brisket got to 195 degrees F.  It was pretty good later that evening, but since it was too late for company I tried serving it the next day.

    I reheated it in the oven wrapped in a grated pan with a little water and then covered the pan with aluminum foil to keep as much moisture as I could.  Well the smoke ring was OK and the flavor was good, but as I feared it was dry.  At least the baked beans and smoked corn I made were good and someone brought a great smoked chicken over to help salvage the meal.  I took the left over brisket and froze it for this weekend.

    I thawed out the brisket in the fridge, chopped it up, added more of the rub, and used the rest of the wrapping sauce and tried to make burnt ends.  Here's a picture of what went into my smoker earlier this afternoon


    Here's a picture of the end result.


    I used hickory for the brisket when I smoked it, but I didn't have any left when I made the burnt ends so I grabbed some pieces of red oak that I cut last fall for firewood.  I smoked them for about 2.5 hours and without the wind I was able to keep a fairly steady temp.  I didn't use my remote thermometer, but knowing how much thermometer on the smoker is off I was probably around 220 to 250 most of the time.

    The burnt ends turned out to be very flavorful and a good way to deal with a poorly smoked brisket.
  2. Nice save.  Yo0u can't go wrong with burnt ends.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yea great save!

    Can't beat burnt ends!
  4. ronrude

    ronrude Meat Mopper

    Good idea on the ends.  I have learned over  the years to sit back and relax.  My brisket gets 11 hours on the smoker with fluctuations in temp all day.  I then put it in a roaster overnight at 200.   200 breaks down the collagen.  You can do it in the smoker all night but I need all the beauty sleep I can get.  Then you can pull it out, rest it and slice. Sacrilage, maybe, but stress free and tasty.
  5. sprky

    sprky Master of the Pit OTBS Member

    Very nice save on the brisket [​IMG]
  6. sprky

    sprky Master of the Pit OTBS Member

    Very nice save on the brisket [​IMG]

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