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How to salvage an under cooked brisket

by Gas Griller
(Louisville, KY)

I cooked a 4lb brisket with a dry rub on low indirect heat for 6 hrs. Took it off, wrapped it in foil and let it sit for 2 hrs. It's still very chewy and pink in the middle, not tender at all. Is there a way to salvage it or will heating the meat again make it unsafe to eat? It's been in the fridge overnight.

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How to salvage an under cooked brisket

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by: Mick

It sounds like your smoker wasn't hot enough. It would be perfectly fine to finish cooking the brisket in your smoker, but make sure the temperature is at least 225 degrees, but not more than 250. You could also finish cooking the undercooked brisket in your oven. Just wrap it in foil and bake it at 300 for 1 or 2 hours, until it's temperature registers about 190.

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