least your honest:thumb:
*sigh* - I'm not even going to post a photo.
Couldn't win on this one. Afraid I overcooked this one... no floppy feel... must've cooked all the fat out of it and missed the sweet spot. Damn. First time for me cooking a brisket (flat) too far!
Well... Momma's baked beans and garlic sautéed green beans are the winners tonight.
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.
Could you have fried the brisket in butter to moisten it, thats how we reheat some meats for service?