Like most bloggers, I like to post about my successes. However, this weekend I didn’t fair so well and had a brisket that was a bit of a disappointment.
I’d been reading about a “quick brisket” (and a “quick pork butt”). The recipe claimed that you could cook at a higher temperature than normal and by cooking in an aluminum fan with a little beer you could turn out “fork tender” brisket in just 5-6 hours. These were the steps that I followed.
- Cook indirect at 350* in an aluminum pan
- When the meat reaches an internal temp of 140* cover with aluminum foil and add a can of beer to the pan
- When the meat hits 170*, uncover and let the bark form until the internal temp hits 190*
I followed these steps, but what I ended up with was more like pot roast than BBQ. The meat hit 190* in about 3 hours but it was far from tender. I backed the temp down to 250*, and the meat temp fell back to ~180*. I let it cook for several more hours until it was tender. But as I said, it was more like pot roast than I’d hoped for.
But you know what the best part of a BBQ mistake is? You still end up with something that’s pretty tasty. I enjoyed roast beef sandwiches for a few days after this effort.