Brisket fail

[bardsleyque]

I really can't remember the last time I haven't been able to say "even bad it's still really good".
Till yesterday, cooking for my nephew's b'day I had 4 briskets 4 shoulders and 2 beef ribs.( not all for the party)
I'm a bit under the weather so I was concentrating on sleep as much as fire management.
Enough for excuses, when it was time to leave brisket WAS NOT PROBE TENDER...
I know.
In hind sight I should've put it in the oven when I got there, but I didn't.
Can I save what we didn't eat by finishing in the oven,or soovie?
It's not sliced and it's NOT TENDER!!!!
thanks

the pork ribs and 2 brisket did come out as intended

[PBCDad]

That happened to me last summer, I was cooking for a work party. All the other food was ready at about the right time, but the brisket wasn't. I waited as long as I could, but I didn't want the rest of the food to get cold, so I served it. Definitely not tender, and what I would call a fail.

But you know what? Just about everyone really enjoyed it, and they requested a repeat for this summer and kept raving at how good everything was.

I used the leftovers for chili, and it was darn good chili.

[bardsleyque]

yeah they always say it was good,I know better !
I like the chili idea.

[Jerod Broussard]

If you've never had a brisket fail you've not cooked enough brisket to brag about your brisket.

[bardsleyque]

oh I've had fails! but not in a long time, and not this bad!
I'm really searching for ways to save leftovers!

[mrteddyprincess]

Sometimes I feel like Charlie Brown kicking the football when I, once again, thought I had allowed enough time to cook a brisket and rest it and it goes way longer than I thought and my guests are arriving and it's not probe tender yet. You'd think I'd learn but I don't.

[Jfrosty27]

Happened to me too on Christmas Eve. It was still enjoyed by all but I knew it could have been better. So don’t feel bad. It happens to all of us.

[bbqLuv]

Perhaps you could make chili or some other dish. Pulled beef, stew, soup, cook it tender, Pressure Cooker may help too.
Please don't ask how I know.

[bardsleyque]

or braise it in...PBR?

[bbqLuv]

bardsleyque Braised it in PBR, Yes. Yes, Yes!
Goes with out saying.

[captainlee]

I agree with the stew or chili, it will have time to soak and tenderize. I've done that before. I had one fail last Spring. Now i only buy prime cuts for the once or twice a year that we smoke one. If it fails the only blame is on me.

[bardsleyque]

it was costco prime packer

[captainlee]

That's too bad on a prime. I guess you never know.

[Jerod Broussard]

Definitely make chili. Cube it up and simmer for a few hours.

[TripleB]

When you say 'shoulders' are you saying 'shoulder clods'? If so, I have not seen that cut of beef in a long, long time.

[bardsleyque]

bone in pork shoulder/butt.
I did a 25lb. clod several years ago, big piece of meat!

[TripleB]

bardsleyque Ah, got it. Shoulder clod use to be the beef of choice back in the 60's before brisket hit the BBQ scene. I've never smoked a shoulder clod before. Still struggling getting my briskets cooked properly.

[bardsleyque]

TripleB keep trying! The most important thing is time, and probe tender.
And practice, practice, practice.There was a point where I was cooking at least 8 a month, sometimes more.

[jfmorris]

Anything that doesn't make it to probe tender and 203F, 205F, whatever temp you were shooting for, can only be salvaged by starting from the cold cold fridge temp it is now at, all the way back to that magic temp of 203-208 all over again, and by slowly doing it if you want to break things down.

Since its already likely taken on plenty of smoke, if you have a sous-vide device, that could be a great way to do it. I like to do my pastrami these days by smoking until it hits the stall, around 170F, then I pull it, wrap in foil or vacuum seal and take it to the fridge. When I am ready to finish the pastrami, I have now taken to putting it in the sous vide at 195F for 4-5 hours. I learned this technique from a thread here started by David Parrish of Slow 'N Sear fame:

https://pitmaster.amazingribs.com/fo...rami-perfected

I think that particular technique could salvage your two brisket you have not consumed yet, if you don't want to do chili or one of the other mentioned methods.

[bardsleyque]

I haven't bought a sous vide (yet ), but I know a guy!

[jfmorris]

bardsleyque if you do, I would just freeze these, maybe broken down into sections, vacuum sealed. When ready to try to resurrect, drop in the SV bath at 195F and add a couple hours to the time.

[bardsleyque]

jfmorris I wrapped a piece of the point in foil last night, in the oven at 250 for about 4 hrs.
temped at 205 reasonably tender.
For The Save!!!
thanks
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