Salvage a Dry Brisket

[pmillen]

My MAK 2-Star was set at 200°F but ran crazy through the night due to pilot error (I think).  I forgot to put the cap over the burn pot the last time I cleaned it and I didn't clean it after smoking a meat loaf so it may have been a bit too dirty.  What should have been a 12-hour smoke turned out to be only 9 hours.  I wrapped it in foil with beef consommé and put it into the kitchen oven, and then I had to hold it FTCd a bit longer than usual.  The result was a brisket that is so dry it sucks all of the moisture out of my mouth like a sponge.

Here's a temperature plot from 9:00PM to 6:00AM the next morning–



I was up three times during the night monitoring the internal temperature.  When it hit 160°F I pulled it to wrap.

So—it's super dry.  What do you suggest I do to get it to absorb moisture?

[Ka Honu]

My thought is to call it a learning experience and try to salvage it in some other form like soup (if there's still any fat in the "disaster") or jerky.

[akruckus]

Possible suggestion would be to put it in a pan with beef stock reheat it let it cool in liquid.  As meat cools it reabsorbs liquid.  Only other thing would make burnt ends I guess?

[pmillen]

What's your opinion on cubing it and making stew of it?

[Ka Honu]

Stew is kinda like soup. If there's fat left in the meat (marbling etc., not surface fat) it should probably work. If there's not, it's probably not gonna make you happy.

Good luck.

[Big Dawg]

Yes, I was thinking of some sort of Brunswick Stew.  I'd have maybe suggested something that I grew up with, Spitzad, but I'm not sure how it taste with BBQ seasonings instead of Italian ones.





BD

[bamabob]

I had this happen before and ended up chopping it up, cook with bbq sauce and call it pulled beef.
Brisket chili is good also.

https://www.vindulge.com/smoked-brisket-chili-recipe-and-video/

[Ka Honu]

I had this happen before and ended up chopping it up, cook with bbq sauce and call it pulled beef.
Brisket chili is good also.

Both are good options, although I hate to see a brisket or pulled pork defiled with BBQ sauce. That, of course, is my less than humble opinion. I rarely use BBQ sauce on anything other than burnt ends (or ribs - and that's mostly because SWMBO insists). It can, however, draw attention away from something that might otherwise be inedible.

Jus' sayin'...

[smokeasaurus]

I like the idea of chopping or shredding the brisket and making a large batch of chili.

This way no BBQ sauce is involved..............and nobody gets hurt   

[pmillen]

Chili appeals to me but this doesn't seem like chili weather.  Will freezing it make it dryer?  (I have a vacuum sealer.)

[Ka Honu]

If you make the chili (or whatever) now, then you can see if it's worth freezing. I'd hate to need to make a pot of chili for anyone sometime down the road and not have it work because the meat wasn't salvageable.

[pmillen]

If you make the chili (or whatever) now, then you can see if it's worth freezing. I'd hate to need to make a pot of chili for anyone sometime down the road and not have it work because the meat wasn't salvageable.

Yeah, that makes sense.  I may be able to vacuum seal the chili.

[old sarge]

Sloppy Joes and beer?

[Big Dawg]

If you make the chili (or whatever) now, then you can see if it's worth freezing. I'd hate to need to make a pot of chili for anyone sometime down the road and not have it work because the meat wasn't salvageable.

Yeah, that makes sense.  I may be able to vacuum seal the chili.

What I've done is freeze the chili (or marinara sauce, etc.), in a shallow plastic container.  Then, after it's hard a rock, pop it out and vac seal the block.  That way you get your container back and you simply drop the vac bag in a pot of warm water to start the thawing process.

Sloppy Joes and beer?

Of course, that's a good idea, too ! ! !





BD