Brisket Rookie w QView

roper33 · Jan 3, 2013

Hi guys,

I'm going to smoke this 3.5# point tip brisket tomorrow! Normally I smoke ribs, chickens and Boston butt, but saw this on sale and figured I'd try it out. Any suggestions are welcome, I plan on cooking it over a tin roasting pan of veggies. Also, I am in Montreal and its supposed to be about -20 degrees Celsius, so maintaining a constant temp of 225ish could be challenging.

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roper33
Jan 3, 2013

Here it is before I seasoned it, decent fat cap on the back.

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roper33
Jan 3, 2013

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roper33
Jan 3, 2013

I seasoned it with a mix of peppercorns, pepper, a light sprinkle of montreal steak spice and a bit of ground mustard.

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roper33
Jan 3, 2013

I will add more photos during the smoke tomorrow, and also I plan on smoking a ham as well. Thanks for your views/comments/suggestions!

kathrynn · Jan 3, 2013

Sounds almost like pastrami. Its going to be a bit salty...if you didn't soak it for a bit. Mine tasted great. Used the same thing. Show pics when its done. Take it to about 165-170 IT. Then give it a cooler nap.

roper33 · Jan 3, 2013

I didn't really soak it much, but did give it a healthy rinse once I removed it from the packaging.

I'm also thinking I will use the tip to make some burnt ends based on other reviews I've read on this site!

mneeley490 · Jan 3, 2013

What you have there, while it is technically part of a brisket, is apparently a piece corned beef, which is a cured product. I understand you can make Montreal Beef or pastrami with that, but it isn't what is commonly referred to as "brisket" by most barbecuers in North America. That would be an uncured piece of brisket, commonly rubbed with spices the night before a long low-n-slow smoking.

kathrynn · Jan 3, 2013

Sounds cool....keep us posted and stay warm!!!

roper33 · Jan 3, 2013

Thanks for the FYI, i'll ask my butcher about that cut sometime, I really want to widen my repertoire when it comes to smoking/grilling. It's always nice to have a little variety!

roper33 · Jan 4, 2013

So it isn't as cold as forecast since there is no wind today, lucky for me!

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roper33
Jan 4, 2013

Got the meat out of the fridge about an hour before I put it on the grill.

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roper33
Jan 4, 2013

Once I got my fire steady and the smoker heated up to 225-250 I added the meat!

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roper33
Jan 4, 2013

I'll have some more pics in a few hours!

bigtrain74 · Jan 4, 2013

Wether it be brisket or pastrami I hope you have fun doing it. Go get em dude!

s2k9k · Jan 4, 2013

Yea you are making pastrami today! Don't expect smoked BBQ brisket and burnt ends probably aren't going to work. Like mneeley said it's been cured so the texture of the meat is going t be different. What temp did you plan on cooking it too? I would only take it to about 165* IT and then foil it and give it a little rest then put it in the fridge overnight. Slice it real thin tomorrow and make some really good sammies. That's what I would do.

roper33 · Jan 4, 2013

Thanks BigTrain74, I've got a corned beef brisket that i rinsed and rubbed, and a breakfast ham. The breakfast ham says it was already cooked and smoked on the package, but a little extra seasoning and smoke never hurts! This has become my new hobby, I just hope I can produce some quality meals that my wife and soon the be 3 year old son will enjoy! ... plus it gives me a reason to be outside, which I love!

Cheers

ps. I also have a personal rule, that whenever I light a smoker or grill, it must be accompanied by a cold beer... my neighbours must think I have a problem haha

roper33 · Jan 4, 2013

Thanks S2K9K... My plan was to take it to about 165ish as you mentioned, then wrap it and put it in a cooler for about 4 hours, and serve it as "Pastrami au jus" with some vegetables and potatoes. Do you think that would work ok? Or do you really think the only option with that piece of meat is cooling it overnight for sammiches?

Thanks!

roper33 · Jan 4, 2013

rookie mistake in meat selection i guess... next time i'll ask for a proper uncured brisket with a nice fat cap

s2k9k · Jan 4, 2013

Roper33 said:
Thanks S2K9K... My plan was to take it to about 165ish as you mentioned, then wrap it and put it in a cooler for about 4 hours, and serve it as "Pastrami au jus" with some vegetables and potatoes. Do you think that would work ok? Or do you really think the only option with that piece of meat is cooling it overnight for sammiches?

Thanks!

That will be very good! Will make a nice dinner! I just like my pastrami cold and thin sliced but it is good warm too!

Roper33 said:
rookie mistake in meat selection i guess... next time i'll ask for a proper uncured brisket with a nice fat cap

Mistake only in that you were thinking smoked BBQ brisket but you will still come out with a nice tasty meal! So the mistake really turned out to be a positive in that you get to try something new!

mcockrell · Jan 4, 2013

i am glad you made this "mistake" because i have seen this in the grocery store and thought about doing the exact same thing!

keep us updated with pics!

MC

roper33 · Jan 4, 2013

Great point! Actually I've decided to do both... I'll cut a nice piece to foil, rest and refrigerate, and keep enough for tonight's supper to eat warm. It really is a win-win!

Thanks for your helpful advice!

Also, any thoughts on the MES vs. Smokin-it #1 vs. Bradley original?

I am leaning towards the smokin-it, but welcome as much advice as possible, you can never do too much research!

bigtrain74 · Jan 4, 2013

It is technically a "mistake" but it is still going to be a delicious one at that.

s2k9k · Jan 4, 2013

BigTrain74 said:
It is technically a "mistake" but it is still going to be a delicious one at that.

And that is all that really matters in the end!

roper33 · Jan 4, 2013

Ok so after 2 hours of smoke, the ham had an IT of 158, so I removed it and foiled it, it is currently resting.

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roper33
Jan 4, 2013

The pastrami is currently just over 150, so I lightly spritzed it with apple juice, will check again in an hour or so.

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roper33
Jan 4, 2013

dougmays · Jan 4, 2013

As the rest said..this is generally made for slow cooking in a crock pot for corned beef and cabbage. Next time tell your butcher you want a non-cured Brisket Flat or Point, or full packer (which is the entire brisket up separated).

I'm curious to see how it comes out though :)

kathrynn · Jan 4, 2013

oooo......cabbage...'taters..carrots and onions to go with that "strami/brisket would be wonderful!

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