As St. Paddy's fell on a Thursday this year, I didn't have time to cook my corned beef. So it's going in today (Saturday.)
This is a slight twist on the traditional simmering method (which my wife has done on small pieces with very mixed results. ) In the past I have tried buying brisket packers that have already been corned and cooking them in the smoker, with and without smoke. Those were okay, but I wanted something a little more traditional. I came up with this 2 years ago, and the first one turned out very moist and tender.
I started out two weeks ago with a regular 17 lb, 10 oz packer brisket. Trimmed almost all the fat, and was left with 10 lbs, 8 oz. This was my $21 mismarked Costco brisket, so at least I don't feel so bad about paying for 7 lbs of fat!
Separated out the point and flat.
Into Pop's brine for two weeks with a little more salt than I normally use for bacon. (For bacon I use 1/3 cup, for this I went slightly over 1/2 cup. Still a lot less than commercial CB, I'm sure.)
Now for the good part. After rinsing, it goes into a large, foil turkey pan with some more pickling spices and about 1 qt. of beer. Today,I'm using Stone IPA.
Temp probe in, then cover tightly with foil. This goes into a 275° oven until it hits 190° IT. This one just went into the oven.
Last one I did took about 5 hours. After it hits the IT, remove, keeping the oven door open to cool. After the oven has cooled a few minutes, put the pan back in and let it rest for 2 hours. Done!
I will post more pics later of the finished result.
Edited by mneeley490 - 3/19/16 at 11:26am