Not Quite a Classic Brisket

[ragweed]

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.


In the Bradley


About to be foiled and sent to the oven.


What's left of the "pulled" brisket.

[beefmann]

that looks great

[Tenpoint5]

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

[mikecorn.1]

That looks real good.


Sent from my iPhone 5 using Tapatalk

[Smoker John]

Looking tasty