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Old 05-14-2016, 06:07 AM   #25
ShadowDriver
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Join Date: 11-29-12
Location: Clovis, NM
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Quote:
Originally Posted by COS View Post
Does it just crumble when sliced or break in two when folded? It wasn't a total loss, you had some great looking pork burnt ends.
I would rather have it undercooked slightly than over cook a brisket, just me.
The bits on the ends crumble. The thick bit seems a bit undercooked... but it's like there's no fat left in it...

But, alas... All is NOT lost!

It's amazing what a simple mop sauce (served with the brisket) can do.

Ingredients:
Apple Juice/Cider
Apple Cider Vinegar
Bourbon
Worcestershire Sauce
Lemon Juice
Dry Rub

- Bring it all to a simmer and let it reduce by about 1/2.

Each slice of this brisket seems to soak up the sauce, open up... relax... and then... it's tender and delicious like it should've been in the first place.
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