So I read a ton on the forum last week in preparation for my first Brisket attempt.. I got home from a party late Saturday night / Sunday morning and decided if I didn't get it started then that I was going to have to put it in the freezer and wait another week. It was like a watching a dope head jonezing for his crack pipe. There was no way I was waiting any longer!!! So at 1am I applied Jeff’s dry rub fired up the smoker to 225 and plugged my thermometer in (ET-732). Due to my drunken state I couldn't figure out the high and low temp alarms and fell asleep / passed out with what I thought was a steady 225 smoker temp... WRONG! I then wake up 8 to 9 hours later to my smoker being at 325 and the internal temp of the meat at 200... Was able to have a brisket sandwich that morning (great for hangovers by the way) but could tell it was not a successful first attempt. Little tough and on the dry side. So the moral of the story is if you drink make sure you can tell the difference between 225 and 325 degrees...
So to not let it go to waste I took out my meat grinder, a couple of Walla Walla Sweet onions (out of the garden), some mayo, brown mustard, sweet zucchini relish (my dad makes). After grinding the onion and meat I mixed in the other ingredients to make a nice meat spread... Holy crap it turned out soooooo good! Not that I was hoping for 6 pounds of meat spread but it beats it going to waist. Feel free to share your alternate methods of utilizing over cooked meats, as I'm sure this wont be my last mistake...
Happy Smoking, Smokin - K
So to not let it go to waste I took out my meat grinder, a couple of Walla Walla Sweet onions (out of the garden), some mayo, brown mustard, sweet zucchini relish (my dad makes). After grinding the onion and meat I mixed in the other ingredients to make a nice meat spread... Holy crap it turned out soooooo good! Not that I was hoping for 6 pounds of meat spread but it beats it going to waist. Feel free to share your alternate methods of utilizing over cooked meats, as I'm sure this wont be my last mistake...
Happy Smoking, Smokin - K