Brisket Cooking Lesson Learned
Pulled a rookie move on this one. I smoked a brisket, and it didn't finish until early in the morning. Since I had work, I tossed it in the oven at 170°F, thinking it would be fine to rest there while I slept and worked.
Well… the oven had other plans. At some point, it must've bumped the temp or cycled too high, because the brisket ended up drying out a bit. On top of that, it sat in the oven for over 15 hours while I was at work.
The result? Surprisingly juicy and tender when you touch or cut it-but dry when you actually try to eat it. Not bone-dry, but more like that "pot roasty" texture. Still tasted good though, and the bark came out great.
I originally pulled it off the smoker at 195°F, but when I got home over 15 hours later, it was stil/ probing at 195°F, which is wild.
Note to self: Next time, let the brisket cool to around 150-160°F, then slice or refrigerate. Don't leave it in a warm oven all day and night
by pkcw2020