brisket ruined!


 
Hang in there Enrico. I know it's a real disappointment when you've invested all that time and money. It sure looks good and I'd gladly eat a plate of that!
 
Wow! I wonder what went wrong. I can't say it was just the late wrap because I've done plenty of unwrapped that didn't dry out that much. Did you let it sit before you took the pics or had you just sliced it?
 
This is probably going to sound strange, but it kind of looks like it was undercooked, not over cooked. The reason that I say this is that when looking at the pics of the slices, I'm not seeing where the muscle fibers are coming apart. This leads me to believe that the connective tissues hadn't broken down and rendered yet.

Was the brisket dry and tough ? Or was it dry and stringy/crumbly ?
 
You are standing in a long line my friend, myself included. Sometimes though it is the cut of meat that lets itself get dried out.
 
Enrico sorry you had a rough ride. It happens to everyone - some briskets just won't cooperate. It looks like your technique was executed perfectly. What temp did it hit plateau? I wonder if your thermo needs to be calibrated? In any case I am looking forward to your next BBQ triumph!

Regards,

John
 
Clint said:
Is there a way to "make it right" after this or is the brisket best used as an ingredient (chili etc)?
Click to expand...


Yep, there's a number of things you can do. If you have a piece that hasn't been sliced, spritz it, wrap in foil and stick it in a 250 degree oven. Will take some time to warm back up and start the cooking process again. Be careful not to go too long though as the brisket can turn to mush. Braising is another option. Put the brisket in a pan and add beef broth to almost cover. Put it in a 200 degree oven and just let it go for a while. Be sure not to bring to a boil (which shouldn't happen if you are under 210). You can also use this method with slices.

Alternatively, as Tony said, you could chunk it up and add it to some chili, or a stew, or a soup. It would work the same way as braising.
 
i've found 30 seconds or a minute in the microwave will re-energize a dry brisket slice pretty nicely, somehow.

Digging around on other BBQ sites not always as friendly as this one, you find stories of competition teams having a brisket that finished 6 hours early, so they were forced to cool it all the way down and re-heat it for turn ins 6 hours later, only to discover a massively juicy result and pull a #1 brisket from it. Home brisket may get the same thing from simple reheating, at least as far as I can tell.
 
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