Not Quite a Classic Brisket

Started by ragweed, May 19, 2013, 01:20:02 PM

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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


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
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

mikecorn.1

That looks real good.


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Mike

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