Mike Shook
TVWBB Fan
Pictures, please!
Thanks all. I learned a lot. I know the next time will be far better. I got thrown by the cut being only 8lbs and thinking "it can't POSSIBLY take that long". But it really did take (need) FAR longer than I would have ever thought. I think had I not had to push the brisket my ribs would have been far better as well. But sadly they were along for the ride
OK thanks for the advice. I will post back tomorrow how this worked out, but I gotta go get my slab onA reheated brisket will still cook so yes, it’ll become more tender on your reheat and heat through. And adding a little moisture will help it remain tender and not toughen up. However, too much liquid will turn it to mush so be wise and don’t over moisten it.
Well at least you got to sleep until 8:30!If I had it to do over? I would not have slept in so late. My original plan was to be "up" at no later than 630am, and get the thing on the smoker by 7. As it was I slept in til nearly 830, rushed up, stuck coffee on, and was prepping the brisket while the smoker started, I got the binder on it, the rub, and it went on around 845ish.