Memorial Day Brisket failure

Unknown

I'm a new egger and attempted my first brisket yesterday. The brisket was a 6.5lb flat, put the rub on Sunday evening, honey mustard and 50-50 turbinado sugar and dizzy pig cowlick. Monday I fired up the egg at 5:30am, got it to 220 and put on the brisket indirect, and monitored it until about 6:30am making sure the temp stayed put. At 8:30am I got up to find the temp had dropped to 140. Yikes! I got it back up to 220, and then went to see Star Wars. When I got back it had dropped again to 190. Again, I got it back to 220, wrapped it in foil and stuck with it until 3:00pm when I took it off and put it in an ice chest so I could get the ribs started (which came out perfect by the way).[p]An hour and a half later I sliced the brisket and, though it tasted good and was juicy, it was tuff. I think my temp problems were due to my not making sure the air holes were clear from the previous two days of grilling. And though it was on roughly 9 hours, some of those hours were below temp. Do you think that is way it is tuff?[p]Second question: Now that I've sliced some of it, is it possible to put it back on today to cook it further until tender, or is it too late for this one....a goner?[p]Advice appreciated...Thanks

Chef Wil

JeffH,
I just cooked3 flats on saturday, set up was just like yours, I used a bbq guru, set the grill temp at 225, and took 10 hours to cook. Very tender. I think your temp played an issue and could of used an hour or 2 longer to get tender.[p]2nd ?[p]slice it and warm in your oven with a little apple juice for moisture, wrap tight, 250 degrees for 2 hours and your done.

Smoked Signals

JeffH,
Which way did you cut it? Across the grain or with it? Across the the correct way. You should be able to pick up a piece and pull it appart with just a little bit of resistance. You don't want it fallin apart. Briskets are tough to cook ... it is like the final exam of BBQ.[p]Doug[p]

Nature Boy

JeffH,
It definitely sounds as if your brisket still had quite a lot of connective tissue to be broken down still. You need enough heat to keep the meat temp up in the plateau range for an extended period. When your temp dropped to 140, your meat was probably not even near starting to tenderize. Then you got it to 220, and it might have just entered the plateau before you left for Star Wars....then it dropped back below the plateau while you were being entertained. Then you wrapped it, and probably got it back into the plateau, but not for nearly long enough. [p]That thing should have taken 10 hours or more....even at 250 dome the whole way through.[p]I am not really sure what to suggest as far as tenderizing what you have...but more cooking time would not hurt. Crock pot for some chili?
Better luck next time. In the future you might want to keep an eye on things!
Cheers!
Chris

Unknown

Chef Wil,[p]Thanks, I'll give that a try in hopes of salvaging this one. Next those air holes will be open!

Unknown

Smoked Signals,[p]Across the grain.

katman

JeffH,[p]For this one you can put in in a covered pan with some beer or other liquid and bake for a few hours at 325. It will soften. Some people prefer brisket cooked like this.[p]Next time go with Nature Boy's assessment of your problem. Also, if you don't have a Maverick or other remote thermometer that takes the temperature at the grid, get one when you have the urge to buy a new gadget. It's not essential, but I think it is much more reliable than going by the dome temp during the early stages of a cook when you have a big piece of cold meat.

Unknown

katman,[p]Where can I get a Maverick? Is there a web site?

katman

JeffH,
Can't remember where I got mine but you should be able to find a few sources by googling on maverick remote thermometers. And, there are other brands sold by places like Bed, Bath and Beyond. Maverick seems to be pretty good and I think someone on the forum recently purchased at a pretty good price so maybe a link will come up.

egret

JeffH,
You can get one at the following. Best price I have found. Many of us here use and recommend this unit.
[ul][li]http://www.thegadgetsource.com/011502013733.html[/ul]

Unknown

JeffH,[p]Long cooks are where one of the best and least expensive Eggsessories truly shines. The Wire Coat Hanger (TM). I stretch one out and square off the hook end so you have a 3" "L" shape at the end. Then you can root up through the bottom vent and maintain airflow pretty effectively just by wiggling around up through the fire grate holes. I sleep better at night using it.[p]J