Sometimes, even when you screw up, things turn out well. I know whole briskets take a long time but I don't feel comfortable smoking overnight, especially unattended at the front of my house, outside the garage.
So I bought a small flat, got up early and gave it 6 hrs of pecan @ 225F. Then I foiled it with some diluted apple juice and finished it in my house oven at 230 - 240. Figured it would be tender enough to eat after another 8 hrs. It was tender all right. I had to use spatulas to lift it onto a platter! After supper I "poured" it into a zip lock and put it in the frig. Figured I could slice it thin the next day for sandwiches. Wrong. What I ended up with was "pulled" brisket! Turned out so good I'm gonna try it again on purpose!
I know it didn't happen without pictures but I only took a few.
Coming to rm temp after an overnite with a teriyaki marinade and Jan's rub.
(http://i1278.photobucket.com/albums/y510/Banset1/775257d7-919d-4903-a01d-8e986314cee7_zpsbed38556.jpg) (http://s1278.photobucket.com/user/Banset1/media/775257d7-919d-4903-a01d-8e986314cee7_zpsbed38556.jpg.html)
In the Bradley
(http://i1278.photobucket.com/albums/y510/Banset1/2b1f6e72-1b45-4b97-ad75-0871221b9178_zps5df374f7.jpg) (http://s1278.photobucket.com/user/Banset1/media/2b1f6e72-1b45-4b97-ad75-0871221b9178_zps5df374f7.jpg.html)
About to be foiled and sent to the oven.
(http://i1278.photobucket.com/albums/y510/Banset1/a6c61138-9323-4974-84e5-41565757fa1d_zps88cddb2c.jpg) (http://s1278.photobucket.com/user/Banset1/media/a6c61138-9323-4974-84e5-41565757fa1d_zps88cddb2c.jpg.html)
What's left of the "pulled" brisket.
(http://i1278.photobucket.com/albums/y510/Banset1/f57a2b00-d28b-47bc-b664-ddcd6568b595_zps8488473a.jpg) (http://s1278.photobucket.com/user/Banset1/media/f57a2b00-d28b-47bc-b664-ddcd6568b595_zps8488473a.jpg.html)
that looks great
Nothing wrong with that. I took one to 208 IT then ftc when I dropped on the counter it exploded into pulled/shredded brisket. Wasn't what I wanted but it was tasty
That looks real good.
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Looking tasty