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What happened??? Brisket Overdone.
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fatw
Posts: 7
First packer cut brisket. 11lbs+. Put it on at 10:30 last night expecting 12-15 hours. Smoked at 240-250. Checked the Egg temp (did not check the brisket temp) at 11pm, 1am, 3am, and 5am. All good. Woke up at 6:30 and inserted the meet thermometer - 207 degrees!!! Looks like its ruined. What the heck happened?
Comments
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Why do you think it's ruined?Be careful, man! I've got a beverage here.
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Sorry to hear that @fatw. You can't do a brisket (really almost any cook) without monitoring the internal temp of the meat. Unfortunately, you've had to learn the hard way.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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I have cooked some over 207IT. Why do you think it is ruined. Some are done in 190s some may go to 210. In my experience, every one is slightly different. Also, check the temp in more than one place.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Thanks guys. Maybe it's not ruined - though at best the brisket I had planned for dinner at 5ish tonight is ready for breakfast. It's wrapped in foil/towels in a cooler right now. What's the best way to tell if its ok or if I need to start working on a plan b for dinner?
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Its probably not ruined, but may have gone beyond its sweet spot. I'd suppose just a touch drier than desirable. I'd add a little of Stubb's original sauce to compensate. Or, take a 1/4 cup of good beef broth, heat, and dissolve a packet of gelatin in it. Add another 1/4 cup, and brush the slices.
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Agree Texan. Should have had the temp probe in. Just never imagined it would be ready that soon.
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I agree with Travis. It's probably not ruined. You will have to heat it back up a touch later.-------------------------------------------------------------------------------Strongsville, OhioYes. I own a blue egg! Call Atlanta if you don't believe me![I put this here so everyone knows when I put pictures up with a blue egg in it]
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How did it cook so quickly? Does at surprise you guys? BGE site says 8-14 lb packer cut will take 14-18 hrs.
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I've got a ~13lb-er on right now, only 10 hrs in at 250 grate and its at 187. I think it is going to be done 3-4 hrs earlier than planned, so you're not alone. That's BBQ I guess!
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Did you calibrate your thermometer? Maybe it was cooking hotter than you thought.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
fatw said:How did it cook so quickly? Does at surprise you guys? BGE site says 8-14 lb packer cut will take 14-18 hrs.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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#1 Its not ruined.
#2 There may be some places that are cooked more than you desire, dig around, I bet you can find a quantity of meat that is not as done.
#3 For those areas that are a bit more done, chop well, mix in sauce and have sandwiches.
Cookin in Texas -
Thanks boatbum. Any suggestions on how to have it warm for dinner 8 hrs from now?
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Just cut into it. It's actually pretty good. Putting it in the fridge bc dinner is not for 7 hrs. What's the best way to re-heat later?
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fatw said:Just cut into it. It's actually pretty good. Putting it in the fridge bc dinner is not for 7 hrs. What's the best way to re-heat later?
Every time my elbow bends my mouth flies open. -
I have put in a pan, with some beef broth, seal tightly with foil and warm up in a 300 degree oven.Cookin in Texas
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More towels. It will stay hot for dinner. Do not slice it. It will be fine and 207 is just fine. My guess is you were measuring in the point. I bet it's perfect.Keepin' It Weird in The ATX FBTX
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Thx Cen Tex. I'll remember that for next time. Didn't know how long it will last, so I put it in the fridge to be safe. I think I'll reheat whole, in the foil on the Egg and then slice.
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