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Another Weekend, Another Round of Corned Beef Brisket

post #1 of 29
Thread Starter 
Sorry it took me so long to get these picts up. But last weekend I did two more corned beef briskets. They were so damned good last time, I just had to have some more.

Here goes...

Two corned beef briskets the one on the bottom had almost no fat on it and weighed about 3lbs. The one on top had about a 1/4" fat cap and was almost 5 lbs. Here they are taking a rest in water for about 6 hours with one water change 2 hours in.

I was really happy with the way they turned out last time so not much difference in the rub. EVOO, Pickling Spices and Old Bay.

about midnight I gave them the rub down, wrapped in Saran Wrap and foil and off to bed for all 3 of us (but not together...not yet anyway, they're not quite that good, yet). I picked off a few of the cloves since last time I thought it was a little clove "heavy". And I did quite a bit more Old Bay than I did last time.

8:00am and getting the (still) borrowed WSM (Dad may not get this back unless he comes over and steals it back in the middle of the night) ready to go. Using the minion method by creating a ring of Seven Oaks lump mixed with Mesquite chunks and the rest of a bag of Apple chips.

Chimney started to pour into the middle of the above picture. My poor Smokey Joe. About all he's used for anymore is an ashtray and a place to start the chimney. I loved that little grill. All my friends used to make fun of it.

These two have been sitting out on the counter for about an hour warming up. Mmmmmm, they're looking good already.

filled the water pan with a 50/50 mix of Miller Lite beer and water.

you can see how much of a color difference there is between the two. The one on the left had the fat cap.

tick tock, tick tock

here's a picture about 4 hours in. First time I lifted the lid to insert the probes

The smaller one took about 6 hours to get to 195* then into the cooler and the bigger one only took another hour. So I was pretty happy with cook times. Temps held pretty well throughout the day. Running about 240*. I did have a period of about a half an hour midway though the day where it dropped to just under 200*. I just opened the door and stirred the coals around a little and she came right back up.

I took one over to my parents. Mom fell and broke her shoulder a week or so ago and then had elective knee surgery a few days later and has been having to rely on dad to cook. I felt sorry for her. She's probably a little sick of peanut butter. LOL. Just teasing. He's a pretty good cook. I took them the small one still wrapped and in the cooler.

Here's mine...

Without pulling a muscle patting myself on the back, I gotta say I think I've gotta knack for these babys. Melt in your mouth tender.

Dude-ette Jr. (get your elbows off the table) didn't even wait for anything else to be served. Just started tearing into the meat. Everyone just ate it sliced like this.

Everyone but me... I decided to throw mine on a hot dog bun with some bought smoked swiss cheese and a little 1,000 Island dressing (no kraut in the house) and some mac n cheese (kids wouldn't let me smoke it).

Oh my, this was good. I've had about 6 more sandwiches this week (yeah I know it's only Wednesday) just like that one. Including one while I'm typing this up.

Funny story. When I took the other brisket to my folks I also took over a vacubag of pulled pork from a couple of weeks ago. Thought that'd be another meal or two for them later. So I also took over a small bottle of finishing sauce. I told dad to heat the PP in the bag in a pan of boiling water. Then when it was warm to splash a little of the sauce on it, then add more if they liked it.

So mom called the next day raving about how good the brisket was and how their friends loved it. But she said nobody was too crazy about the sauce. PDT_Armataz_01_23.gifeek.gifPDT_Armataz_01_07.gif I said "Mom, that was for the pork." LOL

Thanks for looking at my Q-View and reading all my blathering!
post #2 of 29
You deserve to give yourself a pat on the back. smile.gif Nice job.
post #3 of 29
Looks like it turned out great Dude! Love the post too. Bit of a story, a little comedy and some smoked goodness.
Sorry to hear about your Moms accident, hopefully she is healing up quick. I can't believe they tried the strami with finishing sauce. Shame it didn't pair well.
Gotta keep my eye out for some corned brisket sales, you've got me jonesing for some right about now.
post #4 of 29
Sounds like something my dad would have messed up, lol
I gotta agree, you got a knack for em....real nice job!!!
post #5 of 29
Thread Starter 
Didn't you just do like 6 of these a couple of weeks ago? And it's all gone? And you're already jonesing for more? I think there's probably a corned beef 12 step program for guys like you. LOL Me too.

Thanks everyone. Yeah I about died when she said they tried the finishing sauce with the beef.

Oh well.
post #6 of 29
I will for sure be doing corned beef brisket soon...thanks to Dude!
post #7 of 29
Great job and definely a well deserved pat on the back. Your'e a good kid thats what my mom alway said. You make your parents proud.
post #8 of 29
Actually it was 5, but yeah I'm all out.
Between snacking, giving away to family members and friends, and more snacking that stuff doesn't last too long. I don't think we need a program for help. Nothing wrong with that kind of addiction...
Glad to see, as always, that The Dude Abides.

post #9 of 29
Nice smoke and great story Dude! Hope mom feels better soon. All of a sudden I'm craving a ruben.
post #10 of 29
As always, Dude, you make an outstanding pastrami! Excellent post, and thank you for the great pics, too. Hope you mom is getting better~wow, what a situation.

No worries, on the smokey joe....need one for just that meself.

post #11 of 29
Nice Strami, I got one waiting to go.PDT_Armataz_01_37.gif
post #12 of 29
welp, iv seen about enough here

(puts shoes on and grabs keys)

You have convinced me I need one.
post #13 of 29
You have convinced me too Dude. I gotta try a pastrami. Did you foil those at all during the smoke? If so did you do the usual foil at 165-170°? What temp do you finish up at?

Hope your Mom is feeling better!
post #14 of 29
Hey Dude, I can use your help...
Refer to my thread... http://www.smokingmeatforums.com/for...ad.php?t=78107

I haven't got a clue and need all the little details.
post #15 of 29
Thread Starter 
Yes, I did foil at 165* with a splash of Apple Juice then back on the smoker til 195*

I just sent you a PM and a post on your thread.

Thank you everyone for checking things out and words for mom. She'll be alright. She had scheduled the knee surgery a couple of months ago. It was just bad timing that she wiped out in the shower and landed on her back and broke her shoulder blade. Unfortunately not much you can do for a broken shoulder blade.
post #16 of 29
Dude, nice looking pastrami. You got them locked down dude.

Love the picture of dude-ette enjoying the meal.

Also love the dude pictures Fire It Up. That movie cracks me up every time I see it.
post #17 of 29
Thread Starter 
Thanks Scoob. Yes FiU. Great picts.

If the weather holds going to do 10 lbs of chicken quarters with Shooter Rick's Snake Bite rub for father's day tomorrow.

What the hell is wrong with me? Wife asked if I was going golfing for father's day. I said no I wanna stay home and smoke.
post #18 of 29
Du you are an insperation to us all. That looks so damn good I think I am going to have to give it a try. Points to you for that one.PDT_Armataz_01_37.gif
post #19 of 29
I have never been a pastrami guy but this looks way to damn good I am doing one tomorrow if the weather hold, if not I will just throw the smoker in the garage.
post #20 of 29
Thread Starter 
Thanks meliks. Do it you won't be disappointed. Well, then again, you did say you weren't a fan of pastrami.
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