Salvage tough brisket?

[ChefDebra]

Any way to salvage by recooking—Sous vide or crock pot or braise—a tough brisket that likely has not been cooked to temp? My son-in-aw cooked a brisket in oven 275 for 5 hours. Didn’t check temp. Tried to shred for chopped brisket, very tough. I’m pretty sure it wasn’t done…..

[Donw]

If handled after cooking with the FDA guidelines in mind, I would wrap, add some liquid, and then back into the oven. Even if it never reaches perfection you should get to a point where it will be ready for shredding or use as pot roast.

[LA Pork Butt]

You could try wrapping it with some broth in foil and cook it at 250 to 205. If was select rather than choice or prime it is going to be a challenge. Chopping or grinding it might be the best bet if it is still tough.

[barelfly]

Welcome to the Pit, from the Land of Enchantment!

Hope you get that brisket to where you want it!

[drobinson]

Maybe your son-in-law should consult with your daughter before the next cook.

[ChefDebra]

He knows better, he’s smoked briskets before and uses a temp probe🙄

[jfmorris]

Wow! 275F for 5 hours! No way that was even near done in the center, unless it was a tiny little brisket flat. If it was a full packer, at those temperatures it takes me 10-12 hours even wrapping it in foil.

As others said, a recook/reheat is probably in order. Sous vide might in fact be a good way to go, if you have a way to put something that big in a bag for the immersion. If going that way, I would do 195F for long enough to reach 195F in the center of the meat. I often smoke pastrami until it reaches 170, then put in the fridge, and the day I serve do a sous vide at 195F for 4-5 hours.

[ChefDebra]

Was a small piece of brisket, but rather thick. Doesn’t look like flat though. Not even graded. That may be the problem as well. Gonna try to sous vide route. They may need to eat out. Lol

[N227GB]

Once you have it done and still find it tough, you might try serving it with a board sauce. I had a ribeye get away from me once. It surprised me how it rescued the cook.

Nothing salvages an overcooked steak like a board sauce. When I read about it I slapped my forehead and said “why didn’t I think of that!”

Recipe on the free side:

https://amazingribs.com/tested-recipes/other-fun-sauce-recipes/board-sauce-recipe-adam-perry-lang/

[Spinaker]

Chop it up and braise it. I like to add a ton of onions, BBQ rub, tallow, jalapeños and chicken or beef stock. Then braise is Dutch Oven until the liquid has cooked down. It makes for great brisket tacos or just eat it like a brisket chili. Pretty good stuff!

[fracmeister]

Chili or burgers

[shify]

Cube it up and turn into chili

[WayneT]

Poutine. Got cheese curds?

[Smoked Transistors]

Brisket quesadillas, yummy !

[UncleSpike]

Add it to stew. Just be careful not to add too many other spices, as it can get very over powering.

[ChefDebra]

Success with sous vide 195 for about 5 hours tender and moist!