I'll add this smoke to the long (and fine I might add) list of other smoked Corned Beef Brisket threads celebrating St. Patrick's Day. I picked up two CBBs. One was a hair under 5lbs and the other was a little under 4lbs. I started by soaking them for six hours in cold water and changing the water every two hours.
After the soaking to leach out some of the salt. I gave my usual Dudestrami rub of mixed pickling spice and Old Bay.
wrapped in saran wrap and foil and refridgerated overnight.
We were going to have some friends over for dinner. My friend who also does some smoking, contributed another CBB (don't recall his rub) and 3 half racks of ribs.
Here's all the CBBs going down on the bottom grate of the WSM
...and the ribs
The guys took the day off and hung out with the kids during spring break. We laid around all day drinking beers and watching basketball waiting for the ladies to get home from work for our feast. Because we're eating this the same day. I cooked the CBBs to 165, foiled with beer, and cooked until 190. Then rested for 1 hour then put them on the slicer.
Holy cow! I've made a few dozen Dudestramis but these were, without any doubt, the most tender I've ever done. It just fell apart in your mouth. Not to break my arm patting myself on the back, but I was highly impressed with the results this time around. It must've been the meat because I don't think I did anything different.
Here's a couple of pics running throught the slicer.
Sooo tender and juicy.
Here's the ribs and a couple of sausages that got thrown on. There was a SPAM too.
What's funny is the wives didn't even make a plate. They just kept munching off the tray with the slicer. I made a sammie with seedless rye, swiss cheese and thousand island dressing.
It was sooooo good. I had a little leftover. Made me hate that it's Lent and I couldn't eat meat today. Oh well. Maybe I'll save it for next week.
Thanks for looking.
The Dude (still) Abides