Burnt my brisket point last weekend and saved it with a simple trick

I was at my brother's place in Austin doing a full packer on his offset. Got distracted watching the game and let the firebox get way too hot, around 325 for maybe 20 minutes. The point end came out almost black on the bottom, bark was way too dark. I sliced off that charred layer with a serrated knife, wrapped it in fresh butcher paper with some tallow, and stuck it in a cooler for an hour. The flat was fine and the point ended up tasting like burnt ends, actually made it better. Anybody else ever salvage a brisket that got torched on one end?

2 comments

2 Comments

rowan2621mo ago

Wait wait wait... you left your firebox unattended for 20 whole minutes and it only got up to 325? That's like barely overheating in my experience, I've had mine spike to 400+ in like 5 minutes if I look away (not that I'd know from personal experience or anything).

grant.parker1mo ago

Heard Aaron Franklin talk about this once, he said sometimes those burnt bits actually add flavor if you trim them right. Worked out good for you it sounds like.