Brisket Boo Boo?

[dilly]

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 :-[

[Hopefull Romantic]

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

[JGW]

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.

[squirtthecat]

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! 

[dilly]

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

[Caneyscud]

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!

[classicrockgriller]

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.