I have been diligently smoking my summer away up here in Canada and have been having many gastonomical successes due to this forum. I just tackled my first brisket WTS style and I have a dilemma. First off, I obtained a 5.5lb brisket "flat" from a local butcher shop. I couldnt get the point/flat combo because all of their points are removed and go to a large scale smkoing outift down the road. So, I took the flat, vac packed it and aged it. After seasoning it up, I put it in to the DBS last night at around 8:30 for 4 hrs of smoke at 220. At 1am, I swiched out the old spent pucks, replaced the water, boated up the meat with a splash of AJ and popped it back into the dbs and reduced the heat to 220 because the IT was coming up pretty fast (150). At 3am, my ET-73 beeped and the meat was at 195...I opted to go back to sleep and when I got up at 6:30 the IT was up to 209 :o. I pulled it out and was surprised at how full the foil pan was with juice (right full). I drew off some of the juice and into the FTC step....it is now 10:30 and I dont know what to do because it is supper tonight and people are coming over. Have I just made pulled beef? Can you "burn" the meat at those temps? Should I chill it and re-heat it and if I do, whats the best way? Microwave? :-\
Is it normal for it to cook so fast? The pulled pork I did of the same size took 14 hrs so I sorta expected the same time frame :-[
Hi there dilly and welcome to the forum.
Since you are in a bind with people coming over and the fact you followed WTS recipe, I suggest that you PM him immediately for a quick answer.
HR
Worse case - chop it up, put some bbq sauce on it and serve BBQ sandwiches.
A friend of mine used to take his up to 190-200 to chop up. I don't think all is lost.
Same exact thing happened to me last night. IT ended up 210-215, depending on where I put the probe.
BBQ beef sammies, it is!
Well, it sure smells great...its really falling apart too. I think I am gonna throw it in the fridge and reheat it gently with the microwave at supper time. I'm gonna pull it and pour some of its juice that I skimmed the fat from on it...and serve it on crusty buns ;D
There is a dish that many brisket smokers make - Burnt Ends. Inevitably, the end of the flat gets overcooked along with some of the edges and trimmings, and almost crispy - but many, including myself, consider it a delicacy and consider it the cooks share! These bits and pieces are pure gold, but usually called burnt ends. Some even like them enough, they purposefully make a side dish called burnt ends. They'll cook the brisket then cut off the flat and either cube it or chop it. They'll mix it with some more rub, and a little bit of bbq sauce and meat juices and stick back in the smoker for another 2 or 3 hours. Pure (heavily) smoked bliss!!
Moral of the story, a brisket can be undercooked and be tough, but almost can't be overcooked - it can usually be rescued!
Quote from: Caneyscud on September 09, 2009, 06:28:56 AM
There is a dish that many brisket smokers make - Burnt Ends. Inevitably, the end of the flat gets overcooked along with some of the edges and trimmings, and almost crispy - but many, including myself, consider it a delicacy and consider it the cooks share! These bits and pieces are pure gold, but usually called burnt ends. Some even like them enough, they purposefully make a side dish called burnt ends. They'll cook the brisket then cut off the flat and either cube it or chop it. They'll mix it with some more rub, and a little bit of bbq sauce and meat juices and stick back in the smoker for another 2 or 3 hours. Pure (heavily) smoked bliss!!
Moral of the story, a brisket can be undercooked and be tough, but almost can't be overcooked - it can usually be rescued!
Man that sounds good.