NOOO!!! Is a brisket ruined at 208* internal temp?


 
JeffB

JeffB

TVWBB Pro
I did everything right setting up my WSM 22.5 last night and then I forgot to set the damn alarm on my ET-732 when the meat hit 195* internal. I set it for 195*, but then forgot to turn on the alarm. I just woke up and the meat was 208* internal. I RAN outside and pulled it off. The point feels like buttah, but the flat feels like it has a slight bit of tension with a probe. Nevertheless, I'm done cooking.

Can you go to 208* and not overcook a brisket?

I also think I oversalted it and that may not be something I can overcome. Arrrgghh!
 
Might be over done. All depends on the fat content of the brisket. You could shred it and add a bit of sauce our broth to it and have shredded beef sandwiches.
 
We all learn from our mistakes. My guess is that the flat is toast and the point is still pretty good. It will be interesting to hear from you how it turned out. As Bob said, a little sauce can help. It can also be used in either some beef vegetable soup or in your beans. Good luck and let us know.
 
My personal opinion is you didnt ruin it. You may have over cooked it compared to the standards we have set. In other words, brisket can be a little dry, in which case we add sauce. It could be falling apart, in which case we just eat it. Either way, it taste great. Part of the fun of bbq is striving for that ideal cook but reality is we dont make it all of the time. But even when we dont, it is better than going to a restaurant. ;)
 
Thanks for all the posts!! I can honestly say I feel better hearing all this feedback. OP here--The brisket was overcooked. The underside of the flat is pretty tough and the flat is dry, but the point is not bad. A bit fatty, although I trimmed off 95% of the fat between the point and the flat before it went into the smoker, so that may have made it worse...

Overall -- edible but dry. Good flavor. A bit peppery but the salt content is okay. I am giving away 1/2 of it to some new parents who just had their FOURTH baby boy this past week. They have bigger issues than my silly brisket to worry about! :cool:
 
Thanks for sharing - I set my temps and forgot to turn on the alarm too! Nothing bad happened, but I never would have known that setting the temps doesn't automatically turn on the alarm if you hadn't posted this! Glad the brisket came out ok.
 
Jeff Bryson said:
Thanks for all the posts!! I can honestly say I feel better hearing all this feedback. OP here--The brisket was overcooked. The underside of the flat is pretty tough and the flat is dry, but the point is not bad. A bit fatty, although I trimmed off 95% of the fat between the point and the flat before it went into the smoker, so that may have made it worse...

Overall -- edible but dry. Good flavor. A bit peppery but the salt content is okay. I am giving away 1/2 of it to some new parents who just had their FOURTH baby boy this past week. They have bigger issues than my silly brisket to worry about! :cool:
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Any pics? :wsm:

Like Dwain said you can use it for other dishes and it will be good.
 
Jeff if it was tough and dry then it wasn't cooked long enough. Over cooked brisket will be crumbly and dry.
 
Bob Sample said:
Jeff if it was tough and dry then it wasn't cooked long enough. Over cooked brisket will be crumbly and dry.
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Bob, this is a bit crumbly and dry. I'd suggest it was overcooked. I can hardly cut through the bottom side of the flat with a knife.
 
unless its charcoal, its edible. i chop up the dry parts and use in bbq spaghetti or in tacos, etc as some have already mentioned.
 
Cut thick slices (thick enough to stay together). Heat beef au jus and place a few slices in there. Serve on French Dip rolls with horseradish sauce and au jus. THEN tell me it's overdone. ;)
 
John Solak said:
I see chili in your future!!
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The driest parts of the flat really work well with chili. Sometimes I take a piece of the Flat and chip it in the food processor and mix with cream cheese and green onion followed by a little chipotle powder. Makes an awesome spread.
 
Gary S said:
The driest parts of the flat really work well with chili. Sometimes I take a piece of the Flat and chip it in the food processor and mix with cream cheese and green onion followed by a little chipotle powder. Makes an awesome spread.
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Woah.

Gonna have to try this.
 
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