I took out a brisket I got from a butcher shop, while on vacation.
First off it looked like there was not much marbling, and they over trimmed the fat.
So I cut it in half, and put a rub on the day before.
The flat half I smoked until 160IT, then put into a pan with onions, orange bell pepper, ranch dressing mix and 12oz of gravy made with beef base paste and covered with foil.
After it reached 200IT it probed tough, at 205 still tough, at 210 still tough.
That is when I put it into my Express Pot and pressured cooked for 20 minutes. Still came out tough, but a little tender.
I had to slice it with the grain to get strands, then cut into half. Put back in cooker for 10 more minutes.
It came out tender, juicy and delicious.
The point after 160IT I foil boated, but after 195, 202, and 205IT it would not probe tender. It stayed at 168IT for a long time, before moving up.
I had just removed the flat meat from the cooker, so in went the point with Roast Beef gravy for 35 minutes into the cooker, letting the steam release naturally (20 minutes).
After it cooled a little I was able to shred it. It was delicious.
So I guess I made a pot roast brisket.
Like my apron says, "No matter what, we are eating it!"
First off it looked like there was not much marbling, and they over trimmed the fat.
So I cut it in half, and put a rub on the day before.
The flat half I smoked until 160IT, then put into a pan with onions, orange bell pepper, ranch dressing mix and 12oz of gravy made with beef base paste and covered with foil.
After it reached 200IT it probed tough, at 205 still tough, at 210 still tough.
That is when I put it into my Express Pot and pressured cooked for 20 minutes. Still came out tough, but a little tender.
I had to slice it with the grain to get strands, then cut into half. Put back in cooker for 10 more minutes.
It came out tender, juicy and delicious.
The point after 160IT I foil boated, but after 195, 202, and 205IT it would not probe tender. It stayed at 168IT for a long time, before moving up.
I had just removed the flat meat from the cooker, so in went the point with Roast Beef gravy for 35 minutes into the cooker, letting the steam release naturally (20 minutes).
After it cooled a little I was able to shred it. It was delicious.
So I guess I made a pot roast brisket.
Like my apron says, "No matter what, we are eating it!"
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