CORN BEEF BRISKET & NETTLES’ SMOKED HOT SAUSAGE
DATE: Saturday, October 15, 2011
LOCATION: Callahan, Florida
WEATHER: Mostly Cloudy; Temperature: 82*F; Winds: N 0 mph; Dew Point: 48*; Humidity: 30%; Pressure: 30.04 inHg.
EQUIPMENT: Masterbuilt Electric 40” Smoker; Two Maverick ET-732 Thermometers; Two Baking Cooling Racks; A-Maze-N-Pellet-Smoker; Wood Pellets (Mixture of Hickory and Cherry).
MEAT: Winn Dixie Brand Packaged Corn Beef, 3.025 pounds; Nettles’ Smoked Hot Sausage Links, 11 pounds.
SPICES: Garlic Powder; Onion Powder; Fresh Course Ground Black Pepper, Small Spice Pack that comes with the brisket.
REPORT: I have never used an electric smoker. so other than its initial seasoning a couple of days ago, this is the inaugural cooking in this Masterbuilt Smoker. It is also the first time using the A-Maze-N-Pellet-Smoker (AMZNPS).
I used the MES40’s Meat Probe in addition to my Maverick ET-732 during this smoke. The MES40’s Meat Probe was consistently running 4*F below the ET-732’s reading.
I put one BBQ Probe on the back of the bottom smoker rack. It was positioned right near the MES Temp Sensor. I put the other BBQ Probe on the back of the top smoker rack.
I set the MES40’s Temperature Control at 225*F. During this cook the temperature at the bottom grate stayed between 237*F and 247*F. The temperature at the top grate stayed between 243*F and 260*F.
I drained the Corn Beef Brisket of the packaged brine mixture; Patted it dry with paper towels; I did NOT soak or rinse the brisket; Placed it on a Baking Cooling Rack (makes for easier loading and unloading); Rubbed all sides with a light dusting of Garlic and Onion Powder and Heavily Encrusted it on all sides with Fresh Course Ground Black Pepper and added the small spice packet, that comes with the brisket, to the fat cap side. I placed the rack in the smoker on the 3rdshelf from the top, with the fat cap up.
I also took a package Nettles' Hot Smoked Sausage and laid them on a Baking Cooling Rack and placed them on the top smoker rack.
I lit the AMZNPS, as per the instructions, and put it in the smoker. I placed a foil tent on top to prevent meat drippings from putting out smoker. I was getting great Thin Blue Smoke (TBS) from cooker. I am sold on the AMZNPS (thanks Todd)!
About 1 ½ hours later the sausage’s Internal Temperature (IT) was 173*F so I removed the sausage from smoker.
About 7 hours from start time the corn beef brisket’s IT was 171*F (it had been at that temperature for about 40 minutes. The AMZNPS had now completely used up all the rows of pellets. I removed the corn beef brisket from the smoker. I let it rest for about 20 minutes then sliced it with an electric knife (got to get a slicer).
Everything was great!
The sausage was tender and moist. It had a great smoked flavor. I believe it could have stayed on the smoker longer, maybe up to 1.5 more hours, without damaging final product. I will try that next time to see if it improves on what was already good.
The smoked Corn Beef Brisket turned out great. It was moist and tender. It had a great smoke flavor. I did not rinse or soak it prior to smoking and it had just the right amount of saltyness for me and my family. The black pepper encrusted rub made a great looking bark, but I wasn’t really trying to get a bark.
I let it rest for about 30 minutes and then sliced it up. It looks as good as any Pastrami in a delicatessen, but tasted so much better than any I have ever had.
I am thinking that next time I may wrap the corn beef brisket in foil at about the 4 hour mark, just to see what that does for the overall texture of the meat. However, just like the sausages I would be very happy duplicating exactly the process I used here.
Now where did I put that bread, Provolone Cheese and spicy Dijon deli mustard?
Edited by callahan4life - 10/17/11 at 12:29pm