Help!!

ThorJeep · September 23, 2009, 09:15:58 AM

Ok, put in a brisket and 2 butts in last night at 9pm, smoke for 6hrs, 220deg. At 5am, the brisket was 140, I changed the water and went back to sleep and forgot to extend the heater time. Well the heater turned off at some time. My brisket says 140 now and the pork is at 120the oven was at 90. I assume the heater was off for 2 hrs. I have the heater at 230 now, am I going to have tough meat? the pork and brisket do not seem cooked at all.

Can it be saved?

Thanks!!

KyNola · September 23, 2009, 09:36:07 AM

Thor,
I think you're OK. My primary concern would have been the "uncooked" meat exposed to low temps and the things that can grow but the saving factor there is the smoke itself is a slight deterrent to things growing and you said you put 6 hours of smoke on them.

One thing you might try is to wrap the butt and the brisket in foil, thereby letting them use their own steam to tenderize if you're concerned about toughness but I think you'll be OK.

Folks more knowledgeable will be along soon to correct my errors.

KyNola

ArnieM · September 23, 2009, 10:31:30 AM

TJ,

I agree with Ky. You could also wrap them in foil and finish them in a slow oven. Just because you smoked 'em in the Bradley, you don't have to keep cooking 'em there. If your oven doesn't like to control well at 220 or so, then just keep 'em in the Bradley to get the IT you're looking for.

NePaSmoKer · September 23, 2009, 10:39:59 AM

Your fine. Boat and cover with foil, bump the heat up and let em get to temp.

nepas

ThorJeep · September 23, 2009, 10:42:08 AM

Thanks Guys. I think I am just going to keep some boiling water in the pan, get both to 170-180 and try to keep them there for a little while until about 185, then FTC for at least 2 hrs.

Ka Honu · September 23, 2009, 10:55:36 AM

Quick! Before it gets any worse, overnight the meat to me and I'll save it!

Caneyscud · September 23, 2009, 11:30:15 AM

All that happened is that your cook will be 2 hours longer. Remember, when its done, we like pics!

ThorJeep · September 23, 2009, 04:43:16 PM

Actually it was more like 6 additional hours, the brisket was at 185 and pork at 160, seems a little tough, hopefully a little FTC will help.

HawkeyeSmokes · September 23, 2009, 04:56:47 PM

Thor, the temp on the pork is pretty low. Should be closer to 190. As for the brisket, make sure it's sliced across the grain. Sliced with the grain will cause it to be tough and stringy.

ArnieM · September 23, 2009, 05:09:17 PM

I agree with HS; I find myself doing that a lot. :)

Yup, up the temp on the pork. If it's beginning to look like a very large lump of charcoal, pull it, foil it and put it back in.

Brisket never dies. As HS said, make sure you're cutting across the grain. But, if it's still stringy and falls apart, chop it all up, add your favorite BBQ sauce, put it on a bun. There you have BBQ beef sandwiches. :P

ThorJeep · September 23, 2009, 05:11:52 PM

you are right, cut open one of the shoulders and it was a little undercooked, so going to put them in foil in the convection at 300 for a 1.5hrs and see whare we are at then. Ughh!

ArnieM · September 23, 2009, 05:20:28 PM

TJ,

Personally, I'd kill the convection and just go with 'bake' and even go lower than 300 if you can. Convection is good for roasts. Remember, this is supposed to be Low and Slow.

HawkeyeSmokes · September 23, 2009, 05:29:20 PM

Arnie is right Thor. Drop that temp down, I would go to 220 or 230 if you can. The waiting is tough, but the results are so good. Good luck with it.

Ka Honu · September 23, 2009, 07:14:26 PM

Quote from: Ka Honu on September 23, 2009, 10:55:36 AMQuick! Before it gets any worse, overnight the meat to me and I'll save it!

Offer still in effect. No tax dollars involved in this "stimulus plan!"

ArnieM · September 23, 2009, 07:17:32 PM

Gee KH, maybe if you offered to pay shipping on a slow boat ...

Help!!

NePaSmoKer