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Old 09-15-2013, 04:40 AM   #1
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Default First ever attempt at brisket. Epic fail.

Epic brisket fail.

(Actually, it had nothing to do with the brisket).

I got the new smoker delivered yesterday, got home from work, assembled it, rubbed the inside with canola oil and got it nice and cured in with high heat and smoke for a few hours. Dialed it back to 225 degrees, got the brisket in at 10:15 PM, and everything seemed to be going quite well. Set up the remote thermometer to alarm if the temp got too high or low, and I even got a couple hours shuteye!

In the morning, the wife and family all start waking up. My wife decided early to hit the gym, and then all hell broke loose.

First, I get an email from her while she's at the gym that one of the families that was going to be coming over was cancelling on us. That's not necessarily horrible, but an 11.5 lb brisket split among 4 adults and no child older than 6 probably is going to leave a LOT more leftovers than we know what to do with. So we start thinking about whether there's anyone else we should invite over to dinner...

Then, after she gets home from the gym, she starts complaining that she's not feeling well. She crawls back into bed and spent most of the day there (when she wasn't rushing to the bathroom). Hence, we cancelled with the other family, and nobody ate brisket.

Just as the meat was starting to look really good, climbing up to about 180 degrees out of the stall, I took it off the grill and used the method in the below link to try to preserve it.

1) Take off at 180.
2) Wrap in heavy-duty foil.
3) Put into a watertight bag.
4) Put into a beverage cooler submerged under LOTS of ice for several hours to rapidly cool the meat external and internal.
5) Transfer to fridge.
6) Tomorrow (when my in-laws are coming), bake while still in foil at 310 deg until meat reaches >200 deg internal temp.

http://amazingribs.com/tips_and_technique/cook_today_serve_tomorrow.html

I had such high hopes. It's possible based on what they say at the above link about this method, that I might still end up with something tasty. But I won't know until I do another one whether my first attempt was anything like what a brisket *should* be, because it was aborted before it could finish...

And then my Boilermakers lost to Notre Dame. I was expecting us to get blown out. Instead, we were competitive, up to and including leading to start the 4th quarter. Then, as usual, Purdue ripped my heart out.

What a rotten day.

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Old 09-15-2013, 04:44 AM   #2
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Well that sucks. Hope your wife is feeling better (and good on her, hitting the gym).

Me, I'd finish cooking that brisket, then slice and put in vacuum bags. I regularly cook meat (like tonight) that I know won't be eaten for a while. Foodsaver, then freezer. Then boil the foodsaver bag to get it back to it's rightful juiciness.

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Old 09-15-2013, 04:47 AM   #3
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Sorry about your day. Everything about your triage sounds good. I'm not sure about the reheat temp, though. >200 internal sounds high to me. I'm no brisket expert, but that's pretty hot for meat.

Best of luck with the meat, and the in-laws!

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Old 09-15-2013, 04:55 AM   #4
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Quote:
Originally Posted by Shakybones View Post
Sorry about your day. Everything about your triage sounds good. I'm not sure about the reheat temp, though. >200 internal sounds high to me. I'm no brisket expert, but that's pretty hot for meat.

Best of luck with the meat, and the in-laws!
I can't cook brisket to a temp. That never works. You need to test for texture by pushing a temp probe into it. It should glide in like butter. If it is hard to push in, just leave it.
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Old 09-15-2013, 10:35 AM   #5
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Quote:
Originally Posted by passedpawn

I can't cook brisket to a temp. That never works. You need to test for texture by pushing a temp probe into it. It should glide in like butter. If it is hard to push in, just leave it.
BBQ is a touchy feely sport and I agree with you passed pawn.

To the OP... If you have the point with your flat you could make burnt ends.
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Old 09-15-2013, 03:20 PM   #6
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To the OP... If you have the point with your flat you could make burnt ends.
I think that's what I'm going to do... Cut off the point and the very ends of the flat, chop into chunks and go the burnt ends route.

I think I'll then separate the flat into two pieces, wrap in foil, and have those to cook separately (or maybe send part of the flat to the neighbors to cook)...
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Old 09-15-2013, 03:51 PM   #7
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Check out the brisket cooking instructions at www.amazingribs.com. it is very thorough. I've followed this method twice with great results.

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Old 09-22-2013, 09:59 PM   #8
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Foodsaver, then freezer. Then boil the foodsaver bag to get it back to it's rightful juiciness.
Exactly what we do, especially with brisket. Everything getting frozen goes in FS bags. Just boil and serve. Even fresh corn.
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Old 09-22-2013, 11:44 PM   #9
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Exactly what we do, especially with brisket. Everything getting frozen goes in FS bags. Just boil and serve. Even fresh corn.
Burgers work great, too! Why heat up the grill for a few burgers, fill the grill!

I bought 5# of ground chuck yesterday, grilled up 10 burgers, and put all of them immediately into bags. Didn't even eat one. Now frozen and ready for kiddies to boil during the week.

(What I did make while doing the burgs was a nice flank steak, then sliced up for carne asada with a great zesty salsa I whipped up and some corn tortilla, with mexican rice and black beans on the side. ).
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Old 09-23-2013, 04:21 AM   #10
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Question Boil Burgers?

Quote:
Originally Posted by passedpawn View Post
Burgers work great, too! Why heat up the grill for a few burgers, fill the grill!

I bought 5# of ground chuck yesterday, grilled up 10 burgers, and put all of them immediately into bags. Didn't even eat one. Now frozen and ready for kiddies to boil during the week.

(What I did make while doing the burgs was a nice flank steak, then sliced up for carne asada with a great zesty salsa I whipped up and some corn tortilla, with mexican rice and black beans on the side. ).
Forgive my ignorance, but you boil burgers? I just nuke my leftovers and they're great. Am I missing out? Wouldn't the boil water take away some of the good flavorful juice that I worked so hard to sear into my burger?
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