Brisket Fail
Saturday, August 15, 2009 at 2:55PM Like most bloggers, I like to post about my successes. However, this weekend I didn't fair so well and had a brisket that was a bit of a disappointment.
I'd been reading about a "quick brisket" (and a "quick pork butt"). The recipe claimed that you could cook at a higher temperature than normal and by cooking in an aluminum fan with a little beer you could turn out "fork tender" brisket in just 5-6 hours. These were the steps that I followed.
Cook indirect at 350* in an aluminum pan- When the meat reaches an internal temp of 140* cover with aluminum foil and add a can of beer to the pan
- When the meat hits 170*, uncover and let the bark form until the internal temp hits 190*
I followed these steps, but what I ended up with was more like pot roast than BBQ. The meat hit 190* in about 3 hours but it was far from tender. I backed the temp down to 250*, and the meat temp fell back to ~180*. I let it cook for several more hours until it was tender. But as I said, it was more like pot roast than I'd hoped for.
But you know what the best part of a BBQ mistake is? You still end up with something that's pretty tasty. I enjoyed roast beef sandwiches for a few days after this effort.
Cheers,
Braddog
Reader Comments (3)
You're not alone. I made a crappy brisket today as well. It was small, so I thought it would finish quicker. No dice, need to stick to the slow and low method.
Did you read about that on the BBQ Brethren? They have been going on and on about it, but I haven't tried it. I don't do a lot of brisket anyway.
You know how it is in TN, you're only allowed to eat pork bbq:)
I read about it on a website of a guy that claims to have won some comps and offers classes. I'll take a brisket cooked the normal low 'n slow method any day.
Cheers,
Braddog