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My brisket flat went missing for a full 24 hours
I was smoking a 16-pounder on my offset in the backyard last Saturday. After the stall, I wrapped it in butcher paper and put it back on. When I went to check the temp three hours later, the flat was just gone, only the point was there. Turns out my paper wrap had a tear and the flat had slid down into the grease drain pan, where it sat in warm drippings all night. I found it the next morning, perfectly cooked but basically braised. Anyone ever have a cut just vanish on the smoker like that?
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riley_schmidt15d ago
Did you at least try the braised flat?
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hollyc926d ago
Why would you even ask that? If you're already dealing with a dry brisket flat, braising it is basically the only move to save it. Chop it up, throw it in a pot with some broth and onions, let it cook low and slow for a few hours. It won't be sliced barbecue, but it makes killer tacos or sandwiches.
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