Good morning all,
I smoked a brisket yesterday, and I had something happen that hasn't happened before. I'm not an expert by any means. I've done about 20 or so briskets.
I started my smoke as normal. Point and flat were separated. Fire between 220 and 235 degrees. At 165 degrees, wrapped in pink butcher paper. At 205 degrees, put it in the oven set to 180 degrees.
Here's where I changed things up.
I got last minute tickets to a Brewers game. I set the oven to cook for 4 hours. So from 11:30 until 3:30, it was in the oven at 180. The oven shut off, and the meat sat in the oven (still wrapped in butcher paper) until 6:30. I then sliced the meat.
I did NOT check the internal temperature before slicing.
The flat turned out perfect. Tender, juicy, perfect. The flat was tough as Hell.
I guess my questions are...
What happened?
I have the point sliced. Is there a way to salvage it?
How would it be to chop it, and use it that way?
Thanks in advance.
Windlaker
I smoked a brisket yesterday, and I had something happen that hasn't happened before. I'm not an expert by any means. I've done about 20 or so briskets.
I started my smoke as normal. Point and flat were separated. Fire between 220 and 235 degrees. At 165 degrees, wrapped in pink butcher paper. At 205 degrees, put it in the oven set to 180 degrees.
Here's where I changed things up.
I got last minute tickets to a Brewers game. I set the oven to cook for 4 hours. So from 11:30 until 3:30, it was in the oven at 180. The oven shut off, and the meat sat in the oven (still wrapped in butcher paper) until 6:30. I then sliced the meat.
I did NOT check the internal temperature before slicing.
The flat turned out perfect. Tender, juicy, perfect. The flat was tough as Hell.
I guess my questions are...
What happened?
I have the point sliced. Is there a way to salvage it?
How would it be to chop it, and use it that way?
Thanks in advance.
Windlaker