|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
05-14-2016, 07:26 AM | #31 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
|
When I reheat it for future meals this week, I'll do what I typically do: use some of my "mop sauce" as a nice liquid base to slowly reheat the brisket in a skillet. The flavors meld nicely and the meat gets nicely rehydrated. Win-Win in my book.
__________________
[B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
|
Thanks from:---> |
05-14-2016, 10:29 AM | #32 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
|
Those pork burnt ends look great!
I wonder if you just didn't end up with a "bad" brisket. I've heard of people having similar issues on the occasional brisket (even with prime briskets). I guess it has to do with the way the fat (that you can't see) runs through or the lack of it..... I had a similar experience like yours once and thought it was something I did (I still wonder ) but several people told me sometimes it's just the meat.....
__________________
My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] |
|
Tags |
brisket, Oakridge Rub, pork burnt ends, pork butt |
|
|