All Things Considered > General Discussion--Food Related
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?
Kristin Meredith:
I am not sure you can get it to absorb moisture at this point, but you may want to try covering in beef broth on a very low simmer. Your better bet might be to chop it up, add bbq sauce (maybe thinned a bit) for bbq beef sandwiches or cube and use in a beef stew.
Kristin Meredith:
I did find this online: https://www.priceofmeat.com/25490/how-do-you-moisten-dry-cooked-meat/
BigDave83:
I think I would try steaming it or at least cut a portion off and try that.
Bar-B-Lew:
--- Quote from: Kristin Meredith on April 29, 2024, 07:06:34 AM ---I am not sure you can get it to absorb moisture at this point, but you may want to try covering in beef broth on a very low simmer. Your better bet might be to chop it up, add bbq sauce (maybe thinned a bit) for bbq beef sandwiches or cube and use in a beef stew.
--- End quote ---
I agree with this and will throw use it in chili as another option
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