No more foolin around! I've been threatening to smoke a leftover point cut corned beef that didn't make it into the
boiled dinner for st pattys and today I said "no more dithering , I'm doing it today" So I dug my WSM out of the
garage , put the corned beef on to soak , got all my charcoal stuff out Went back in while the fire got going and did a little prep on the rinsed corned beef (about 4 lbs)
Cracked black pepper,onion and garlic powder. Didn't have any coriander seed or juniper berries , so I guess
this will be more of a straight corned beef than pastrami....I just hope it's not too salty. Meat went onto the smoker at 10:23 AM no water in the pan , just some gravel in a foil pan and the meat is in a foil pan , so cleanup should be a breeze. Smoker is rockin along at 250 and now all I gotta do is foil it when it hits 170 and then we'll see if it gets done before bedtime. I will post some more pix as the day goes by.
briskets been on about an hour and its already at 140. The smoker has been running at about 270 with the vents all but closed....I may have built too big a fire. But I promised myself I wasn't going to obsess about the temp of the cooker as long as it doesn't go above 300 I know we're going low and slow , but plenty of folks cook brisket hot n fast so I'm shooting for probe tender and I'm using the meat temp as a guide to when it's done
Just over 2 and a half hours and this corned beef is DONE! I am amazed , but the IT is 195 and , more importantly , the meat fork slides into the brisket like a hot knife into buttah! I cut a wee snip off a corner and I'm going to have to say it tasted good , but I'm thinking its going to be salty......PROBABLY shoulda soaked the meat overnight. The brisket is currently resting in a cooler , wrapped in foil And a ziplock and a bunch of towels....gonna check it at 4pm
After a nice 2 hour rest in the cooler , I couldn't wait to try my corned brisket. I sliced a few hunks and it is delicious. Tender , juicy , nice and smoky but not overpoweringly so and not salty at all! Just right.
boiled dinner for st pattys and today I said "no more dithering , I'm doing it today" So I dug my WSM out of the
garage , put the corned beef on to soak , got all my charcoal stuff out Went back in while the fire got going and did a little prep on the rinsed corned beef (about 4 lbs)
Cracked black pepper,onion and garlic powder. Didn't have any coriander seed or juniper berries , so I guess
this will be more of a straight corned beef than pastrami....I just hope it's not too salty. Meat went onto the smoker at 10:23 AM no water in the pan , just some gravel in a foil pan and the meat is in a foil pan , so cleanup should be a breeze. Smoker is rockin along at 250 and now all I gotta do is foil it when it hits 170 and then we'll see if it gets done before bedtime. I will post some more pix as the day goes by.
briskets been on about an hour and its already at 140. The smoker has been running at about 270 with the vents all but closed....I may have built too big a fire. But I promised myself I wasn't going to obsess about the temp of the cooker as long as it doesn't go above 300 I know we're going low and slow , but plenty of folks cook brisket hot n fast so I'm shooting for probe tender and I'm using the meat temp as a guide to when it's done
Just over 2 and a half hours and this corned beef is DONE! I am amazed , but the IT is 195 and , more importantly , the meat fork slides into the brisket like a hot knife into buttah! I cut a wee snip off a corner and I'm going to have to say it tasted good , but I'm thinking its going to be salty......PROBABLY shoulda soaked the meat overnight. The brisket is currently resting in a cooler , wrapped in foil And a ziplock and a bunch of towels....gonna check it at 4pm
After a nice 2 hour rest in the cooler , I couldn't wait to try my corned brisket. I sliced a few hunks and it is delicious. Tender , juicy , nice and smoky but not overpoweringly so and not salty at all! Just right.
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