My 2nd brisket. I trimmed it down to 12.81 lbs using the modified Louis Charles Henley App-Purpose rub. I was at the 2.5 hr mark with 167 F int temp, lid temp 295 and top rack 304 and prepared to flip, pan and wrap it foil. Unfortunately I could not remove the lid easily and I ended up jarring loose the middle section. The rack slipped into the water pan and crashed cap first into the coals. In the process I trashed my Maverick ET-732 food probe.
After staring stunned for 2 seconds, I dropped the lid, grabbed the brisket with my grill gloves, put it on the pan, fired up my Silver Genesis then went inside and rinsed the entire brisket in hot water. I put it in a new pan and got an instant read temp of 115. I rubbed my hand at point of impact, licked it and got a good taste of ash. I wrapped it in foil, put it in the Genesis then cleaned up my mess.
Gee!!!
I really screwed that one up. What a freaking mess! I wish it could have been filmed, it would have been a YouTube hit 
What more mitigation do I need to do to save this hunk of meat? I'm thinking at the 2.5 hr mark, I will need to re-rinse and re-pan the meat and pitch the juice then cook to finish. I can heat up some beef broth with the rub and use that to baste the meat and use that for burnt ends.
Anything else I should/need to do to the meat? It costs $2.70/lb.
The lid is a tight fit with the middle section. I wipe down the lid lip and middle section groove with a wet paper towel while still hot after every cookd. What can I do to reduce friction?
After staring stunned for 2 seconds, I dropped the lid, grabbed the brisket with my grill gloves, put it on the pan, fired up my Silver Genesis then went inside and rinsed the entire brisket in hot water. I put it in a new pan and got an instant read temp of 115. I rubbed my hand at point of impact, licked it and got a good taste of ash. I wrapped it in foil, put it in the Genesis then cleaned up my mess.
Gee!!!
I really screwed that one up. What a freaking mess! I wish it could have been filmed, it would have been a YouTube hit What more mitigation do I need to do to save this hunk of meat? I'm thinking at the 2.5 hr mark, I will need to re-rinse and re-pan the meat and pitch the juice then cook to finish. I can heat up some beef broth with the rub and use that to baste the meat and use that for burnt ends.
Anything else I should/need to do to the meat? It costs $2.70/lb.
The lid is a tight fit with the middle section. I wipe down the lid lip and middle section groove with a wet paper towel while still hot after every cookd. What can I do to reduce friction?
