You ever know you are screwing up and screw it up anyhow? My first brisket fail.

I got a deal on a couple of briskets and had one in the freezer for a while. I decided to try something new. I separated the point from the flat. My first time doing that. It was a bit of a hack job but I learned a lot and it came out acceptable.

My plan was to cure the flat. I will be making pastrami and I like the thin slices like we used to get at the deli. So that is curing now. But that left me with a point that I did not want to re-freeze. I didn't have a lot of time this weekend so I decided to try hot and fast.

Short version, got up to 205 (wrapped at 170) in about 5 hours cooking at ~310 degrees. It probed tender where I usually probe a whole packer. But I noticed a few spots were not probing tender in the thickest portion. I've always had my brisket done at 205 so I was nervous about drying it out. I should have known. I wrapped it to cool and when I finally sliced it it was rubbery in spots. Reminded me exactly of how some crappy bbq places serve brisket.

Damn it I knew I needed more time. I knew to go by feel, not temp. But I did it anyway. I changed too many variables in one cook. Oh well. The pastrami will be great.

Yes a chili is definitely happening in the next couple of days.

So I came home and looked in the fridge and with only a couple hours I made something that came out awesome. It was a take on beef stroganoff.

I sliced the brisket and put it in a dutch oven with some beef stock and leftover sauteed mushrooms and onions I had, some mustard, some worcestershire. Let the beef get tender, added some heavy cream and thickened.

It was awesome. Served over some asparagus and it fit my keto diet perfectly. Not chili, but I was super happy with it.