You can pretend you intended to make brisket chili all along. :wink:
Hello everyone, im new here, first post.
Over the weekend i cooked a brisket, put in pan and foiled at 165, cooked to 205, but it never got fork tender, should I have just kept cooking till it did?
Hello everyone, im new here, first post.
Over the weekend i cooked a brisket, put in pan and foiled at 165, cooked to 205, but it never got fork tender, should I have just kept cooking till it did?
All is not lost, even if you already sliced it, I have laid the slices out on a rack in a roaster pan covered with foil, then bake them in the oven til they are tender. I drizzled a little Magi seasoning on them before putting the foil over the roaster, the result was GREAT .