Sunday, September 12, 2010


I bought a beef brisket, sealed in plastic at the store and decided to slow cook it in the oven.  I applied a store-bought dry rub to both sides of the meat put it on a  pan that allowed the grease to drip through.  This could have been my mistake, but when you see folks doing a brisket on a grill, the drippings fall straight through.

Anyway, I put the oven on 225 and let it cook for 90 minutes.  When the timer went off, I hit it for another 90.  After the initial 3 hours, I turned the meat over with the fat side down.  I let it cook another 90 minutes and then upped the temperature to 250.  After this time around I basted the meat on both sides with my homemade BBQ sauce, which amounted to what was left of 2 different kinds I had in the fridge, added a few drops of liquid smoke, some red wine vinegar, and a generous helping of Ring of Fire hot sauce.

I cooked the brisket another 90 minutes, for a total of 6 hours cooking time.

My wife cooked some canned green beans her sister gave us with a few pieces of thick bacon in them.  She boiled and mashed some potatoes, cooked a pone of Southern cornbread, and we were ready for a great BBQ brisket meal!

Unfortunately, the four slices of brisket I cut off the hunk was tough.  I was heart broken!

I guess this is what I get for watching BBQ Pitmasters on TLC!  Those guys and gals make it look so simple and the meat just makes my mouth water!  I was so ready for good tender BBQ meat.  I was so ready to brag on it too!

So, yesterday I did a little research on "how to save a tough brisket", and came up with the idea to slice the rest of the meat, against the grain, put it in a baking dish, added some beef stock, and cooked it covered for another hour at 300 degrees.  I then let it cool, put it back in the fridge to be reheated the next day.

Well, I popped it into the oven today at 300 degrees for 30 more minutes, while Judy reheated the beans, and potatoes.

When the timer went off, I lathered some Miracle Whip on one side of a whole wheat bun, and layered on 5 or 6 slices of the brisket.  On the other side of the bun I put a slice of American Cheese.  Before closing the bun over the meat, I squirted on a generous helping of the BBQ sauce I made originally.

Wow!  The brisket was tender and delicious!  I saved my brisket!


FHB said...

Looks wonderful!

Mr. Bill said...

Great Brisket!! and you have more nerve than I do...I just don't feel comfortable..but you made it look beautiful, flavorful and tender! Thanks!

Chris said...

Nice save. Brisket is probably the toughest challenge I have in smoking. I've learned that using a full packer brisket (flat & point together) makes it easier but that's a lot of brisket!

Have you tried the brisket at Dead End BBQ in Knoxville? Awesome stuff!

Mushy said...

No...thanks for the tip!

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