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brisket overcooked, 1-1.5 hrs a lb did not hold up

SkinnyV
SkinnyV Posts: 3,404
in EggHead Forum
And its not the first time. Party is in 4.5 hours and my brisket is @ 205-210 in some parts. I had a feeling I could have started it much later but decided to cushion for 10 hrs.

Well 7.5 hrs @ 225 and its done, I'll recalibrate my dome thermo but I am positive it was fine.

So now after nailing a few I messed this one up for a party. I am going to FTC but won't that cook it more? Burnt ends most of it?

I have another 7lb in the fridge can i get it done in 5 hrs @ 275?

Damn I paid for CAB also over select since it came out so great last time.

imageimage
Seattle, WA
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Comments

  • Chris_Wang
    Chris_Wang Posts: 1,254
    Sorry man. But how does it feel? It'll raise in the cooler some, but 4.5 hours early isn't a bad thing. It's probably over cooked, but you can chop it up or sauce it. I'm sure it'll still taste fine. I haven't heard of doing burnt ends with the flat, so I would just make a game time desiscion on how to serve it.

    Ball Ground, GA

    ATL Sports Homer

     

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  • SkinnyV
    SkinnyV Posts: 3,404
    Mini probe says my temp is 270 or so , so probe was a problem and I was @ 275 maybe for the 7 hours.

    So I may FTC and an hour or so before decide on burnt end an or sauce and chop. Have some sausages and rolls so life goes on but hurts to miss a $40+ brisket like this.
    Seattle, WA
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  • lousubcap
    lousubcap Posts: 36,794
    @SkinnyV-I would give the point a taste test before relegating it to burnt ends.  It has enough fat content to come thru this with flying colors.  The flat will taste great-but dry out before your eyes.  I would offer serve and slice.  If that's not an option then give it a taste test and if so, chop and sauce for some great Q sandwiches.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Dubya
    Dubya Posts: 8
    I usually keep my dome 235-245 for brisket & use a internal temp probe on a igrill to monitor progress. I don't cook by time just temp I pull at 190 and FTC.
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  • SkinnyV
    SkinnyV Posts: 3,404
    All was not lost even after 4+ hr FTC it was still a hit.
    I think quality of the meat saved it.

    imageimage
    Seattle, WA
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  • DMW
    DMW Posts: 13,836
    Better a bit overcooked than under.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    It looks fantastic! Glad it turned out.
    ---------------------------------------------------------------------------------
    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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  • Foghorn
    Foghorn Posts: 10,227
    Yeah buddy.  Declare victory, toast the great brisket and move on.  You may know it is not a "10" but be happy it is a "8" or "9" (hard to tell from just pictures).  Your guests may or may not be able to tell the difference.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lousubcap
    lousubcap Posts: 36,794
    As said above, declare victory...looks most eggcellent!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    And you were worried? Looks very good. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • SkinnyV
    SkinnyV Posts: 3,404
    lousubcap said:

    As said above, declare victory...looks most eggcellent!

    You nailed it on your comment earlier, the fat and point are what made this come through despite the 210 internal temp. Thanks!
    Seattle, WA
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  • lousubcap
    lousubcap Posts: 36,794
    Most eggcellent-now you know  and can play it forward.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • jhl192
    jhl192 Posts: 1,006
    That brisket looks pretty fine! I'd accept the compliments and refine a bit next time.
    XL BGE; Medium BGE; L BGE 
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  • Monty77
    Monty77 Posts: 667
    Nice job, it looks great!  
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • Chris_Wang
    Chris_Wang Posts: 1,254
    I was sure it would taste fine, and it looks like it did. =D>

    Ball Ground, GA

    ATL Sports Homer

     

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Looks like the rest saved it along with meat quality. Glad it turned out good 4U and your guests.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • xiphoid007
    xiphoid007 Posts: 536
    Unless your guests are all comp bbq judges, it was probably the best food they've ever had.

    A lot of BBQ that's considered "overcooked" is what my friends and family want in their food.

    My first brisket was so dry I was almost embarrassed to serve it. Everyone raved over it.

    We're our own worst critics!
    Pittsburgh, PA - 1 LBGE
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