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post #1 of 14
Thread Starter 
i did a small (very small ) brisket today it was only about 2.5 pounds an inch thick one end and about 2 inch at the other end , it came up to 160 f quicker than i would of liked took just over 2 hours so i foiled it with some apple juice took it out to 199 as slow as i could took about 2.5 hours , then took it out wrapped it up a thick towel and forgot about it for another 3 hours .then i got some of the juice from the foil (not much there lost through a hole in my foil ) added to that a dash of red wine vin half a spoon of brown sugar and a couple of good splashes of jeffs sauce , and low and behold tasted pretty darn good the brisket is now sliced and awaiting consumption this evening ( came out looking like what we call here "silverside" or corned beef )suppose i better throw a pic on too.
post #2 of 14
Looks pretty good to me Johno
post #3 of 14
Set another place for me!

Take care, have fun, and do good!


post #4 of 14
Thread Starter 
supprisingly good eats , the wife put slices of the meat on some flour tortillas with a good helping of fried onion some cheese and the sauce that i made , rolled the whole lot up heated it under what we call a grill but you guys call some thing else but cant think what it is , very nice indeed , she is not a big eater but she went back for more . now the more i look at the meat the more i think it was a corned flat .
post #5 of 14
looks and sounds great
post #6 of 14
Looks fantastic Johno, always good when folks go back for seconds!!
post #7 of 14
As I wipe off the drool, it looks great and I am sure the taste is superior. Have fun and enjoy.
post #8 of 14
That sure looks good in comparison to the piece of leather I turned out a couple of weekends ago :)

I think my problem was in the cut of meat itself... it was extremely lean, and I don't think the brisket I ended up with, was the same kind of brisket that everyone else uses.

It seems like alot of the Canadian cuts of meat are different... but I'm learning... slowly :)
post #9 of 14
Great Job Johno!

Tys -

I beieve the general concenus is to try to keep a 1/4 inch of fat cap on your brisket when smoking. If all else fails you can marinate or spray it alot!
post #10 of 14
Thread Starter 
that brisket had almost no fat cap at all , just had a thin bit down one end , i did use the tooth pick trick for marking the grain of the meat , plus the very long rest time in the foil after it was cooked i think probably helped a lot , and i think it was a corned brisket ,( i think ) , anyway it turned very tender no cewing needed and it wasnt dry at all , my mum tried some today, cold and said it was buuuuuuuutifull so that will do me .and she never had any of the dipping sauce because i froze the little bit that was leftover.
post #11 of 14

Toothpick Trick ???

What is the toothpick trick ? PDT_Armataz_01_15.gif
post #12 of 14
Hi hhersh, read threw this thread and it will explain all about the toothpick trick. I love it if you happen to have a brisket were the grain changes up a bit!!
post #13 of 14
johno, looks very tasty.

i think indeed you got a corned beef brisket... i love them... oh and you just made

now i am going to have to go buy me another one to smoke
post #14 of 14
Well it does take a bit more than smoking a corned beef to make pastrami ...

mostly pepper, garlic, coriander, onion ...
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