My 1st Corned Beef Brisket (CBB) Qview

[oneshot]

Wow, it only took an hour from the time I foiled at 165 to the finish temp of 185. I pulled them and they are now resting on an aluminum cooking sheet with a couple towels over them.
Now I understand what everyone is talking about when they use that nasty word "stalled"!!!!!!! It's enough to make ya want to crank up the heat to hurry it along, but I didn't. Maybe after the meat is done resting I can get some rest too....
Qview when I slice it sometime later today.

 

[the dude abides]

We're waiting on those picts. C'mon man! How did it turn out?

 

[oneshot]

Ok, here's the finished product.
And a very special thanks to The Dude and PignIt for all the help they gave and sticking with me through this. I gotta say I was starting to have my doubts!!!!

Off the smoker and getting put into a big zip lock bag for the fridge and to finish cooloing for slicing.




Now the finished slices.






OMG!!!!! The taste is unbelievably fantastic!!!!! I can't even describe how good this tastes!!!! I'm hooked for sure!!!!

Again, thanks so much to Dude and PignIt for all their help!!!!

 

[pignit]

Shweeeeeet!

 

[beer-b-q]

What can a person say other than "Mouth Watering"?

You did good, enjoy the fruits of your work.

 

[the dude abides]

Awesome man! Looks like a success! Glad I could help, even though I'm pretty sure I just confused you. LOL

for your successful pastrami maiden voyage.

You'll be ready to make another by this weekend.

 

[oneshot]

Dude, it turned out so good I can't even find words to describe it, thanks!

And yes, I have another one larger then the last in the freezer waiting for it's turn!!!!

I also got a review from another smoker. Check out my story and their link here: http://www.smokingmeatforums.com/for...ad.php?t=79414