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Started By
Message
Ran out of time on my brisket
Posted on 8/9/21 at 1:30 pm
Posted on 8/9/21 at 1:30 pm
Wife came home with a 8lb flat yesterday and asked I put it on the egg. Knew I would run out of time but of course didn't argue. Cruising at 225 degrees, brisket hit the egg at 1pm. Reached 165 by 9pm, wrapped in foil and back on the egg.
11pm temp 170, pulled and left wrapped then strait to the refrig.
Did I screw up royally or is it salvageable ?
11pm temp 170, pulled and left wrapped then strait to the refrig.
Did I screw up royally or is it salvageable ?
5
Posted on 8/9/21 at 1:35 pm to Window Bandit
quote:When this has happened to me, I wrap, put in pan and then into the oven at 195.
11pm temp 170, pulled and left wrapped then strait to the refrig.
Posted on 8/9/21 at 1:42 pm to Window Bandit
quote:
is it salvageable
Cook it through anyway and see how it comes out. You can always learn by trying instead of dumping.
If you find yourself in a bind next time cook at a much higher temp. 275+.
Posted on 8/9/21 at 1:44 pm to Window Bandit
If you eat it like it is, it'll be more like a roast instead of brisket.
I would try to reheat it in the oven at 225 wrapped until the internal comes up to 200+ and it's probe tender.
In the future if you see you're running out of time and don't trust your smoker to run overnight you can always put it in the oven at 200-225 and let it come up to temp overnight that way.
I would try to reheat it in the oven at 225 wrapped until the internal comes up to 200+ and it's probe tender.
In the future if you see you're running out of time and don't trust your smoker to run overnight you can always put it in the oven at 200-225 and let it come up to temp overnight that way.
This post was edited on 8/9/21 at 1:45 pm
Posted on 8/9/21 at 2:04 pm to AlxTgr
That was my plan, just wondering if there was anything else to ensure it comes out OK
Posted on 8/9/21 at 2:06 pm to xXLSUXx
Will do, thanks
Posted on 8/9/21 at 2:36 pm to xXLSUXx
quote:This is an underrated technique, and some of my best results have come from this method. I did one with only 3 hours in the smoker that was fantastic.
you can always put it in the oven at 200-225 and let it come up to temp overnight that way.
Posted on 8/9/21 at 2:50 pm to AlxTgr
Hot and fast is standard procedure for me, three hours of heavy smoke followed by finish in oven at 350 instead of 225. Whole packer done in under 8 hours including a good rest.
Posted on 8/9/21 at 3:19 pm to AlxTgr
quote:
This is an underrated technique, and some of my best results have come from this method. I did one with only 3 hours in the smoker that was fantastic.
After your meat passes about 135-140 the smoke ring stops developing (not to say it doesn't absorb more smoke flavor which it will). I don't like a heavily smoked flavor in my meat so I prefer to cut the smoke off early anyways. Time and temperature is what the meat needs to cook and develop texture. Doesn't care if the heat is from a oven or a burning stick.
Posted on 8/9/21 at 3:27 pm to DeoreDX
Thanks All, I'll finish in the oven and post the results.
Posted on 8/9/21 at 4:16 pm to Saskwatch
quote:you dont have to do it when you are in a bind. i just did a split packer in 11 hours last night. started at 235 until the maillard reaction happened, then bumped it up to 300.
you find yourself in a bind next time cook at a much higher temp. 275+.
Posted on 8/9/21 at 4:17 pm to Window Bandit
quote:if you are worried about drying it out, rehydrate with beef broth.
Thanks All, I'll finish in the oven and post the results.
Posted on 8/9/21 at 4:37 pm to AlxTgr
quote:ahh the famous brisket stall.
When this has happened to me, I wrap, put in pan and then into the oven at 195.
That bitch stopped absorbing smoke around 125 degrees so other than making your neighbors jealous with the smoke flavor in the air they're is absolutely nothing wrong with finishing any brisket in the oven.
Happens to me all the time when I run out of fuel on the smoker.
Posted on 8/9/21 at 5:34 pm to Saskwatch
quote:
If you find yourself in a bind next time cook at a much higher temp. 275+.
This, it comes out just fine at high temp. I have done a great tasting and moist brisket in 5-6 hours.
Posted on 8/10/21 at 10:22 am to Window Bandit
Finished it up
6 pm yesterday, brisket in oven @ 225 still in foil from Sunday's smoke.
2 am, luckily I woke up and brisket internal temp @ 201
Wrapped in towel then back to bed
Checked this morning,
Admitting I don't do briskets often but this one is PRETTY DARN GOOD !
Thanks for all the comments/support,
This post was edited on 8/10/21 at 10:43 am
Posted on 8/10/21 at 10:50 am to Window Bandit
The store trimmed all the fat off?
Posted on 8/10/21 at 11:14 am to LoneStarRanger
Fat's on the other side (bottom), I did take some off
Posted on 8/10/21 at 11:24 am to Window Bandit
Happy to hear you were able to enjoy it. Every cook is a learning experience. Even for people who have been doing it for decades.
Posted on 8/10/21 at 11:56 am to Window Bandit
I cook mine at 335-350 and i dont need to wrap. On at 8:30 am off at 5:30 or 198, shut the BGE down and let her sit until 7:00.
I cook whole packer trimmed 8-9lBs. I use a rub like Atkins or just Salt and Pepper. I always get the cold brisket out to warm up before it hits the BGE. saves hours on the smoker.
I cook whole packer trimmed 8-9lBs. I use a rub like Atkins or just Salt and Pepper. I always get the cold brisket out to warm up before it hits the BGE. saves hours on the smoker.
Posted on 8/10/21 at 12:26 pm to BIG Texan
quote:
I always get the cold brisket out to warm up before it hits the BGE. saves hours on the smoker
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