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My 1st Corned Beef Brisket (CBB) Qview

post #1 of 67
Thread Starter 

Well, here we go. My 1st attempt at a CBB. Fingers are crossed!!!!
I can't help but to wonder how such a small piece of meat can take so long to smoke but I'm about to find out. If I've done something wrong so far please tell me.

Here it is trimmed and the point seperated.
(I hope this is right as I seem to remember reading someone said to seperate the point.)

Ingredients used:
Pickling spice
Old Bay spice
Black Peppercorn
Maple wood

Rubbed with EVOO, Old Bay and Pickling spice.

Peppercorn ground onto the CBB.

Wrapped and ready to go into the fridge for a nap. Not me, just the CBB.

Hopefully I will begin the smoke Friday and the results will be forth coming.

If anyone has any suggestions please speak now or forever hold yer meat.PDT_Armataz_01_12.gif

I put the finished pics here to so people wouldn't have to search through the thread.

Into the smoker at 225* and I will take them to an internal temp of 165*, then wrap them in foil with a little apple juice until

they reach an internal temp of 185*.....

A couple hours into the smoke I put in the probes.

After reaching a final temp of 185* and rested for an hour wrapped in towels it's ready to be put into a big zip lock bag and into the fridge to cool before slicing.

The final pic after slicing thin. It really took in the smoke....Mmmmmmmmmmmm good!!!

Thanks for looking at my smoke.

Edited by oneshot - 3/13/11 at 4:26pm
post #2 of 67
Hey dude,I cant help ya with this ...But it looks fine so far..Others will be here soon with all the knowledge in the world !~!!! Happy smokes !!!
post #3 of 67
Thread Starter 
Hey Jax, haven't you done a CBB yet????
post #4 of 67
Looking good so far oneshot.
Congrats on your first, meat looks good even raw.
How do you plan to go about cooking it?
Love smoking Cb into pastrami so any questions I or many others on the site will be happy to help you out.
post #5 of 67
Looking Good OneShot. Keep the Q-Views coming.
post #6 of 67
Thread Starter 
It smelled so good I almost started chewin on it!!!!biggrin.gif

I'll be smoking it in my Traeger smoker. I'm gonna start it on the smoke setting for an hour for the added smoke flavor using maple wood, then boost it up to 225. I'll pull it off and foil it at about 165 to 170 and finish it at 195 to 200. Then I'll wrap it in a towel and put it into a cooler for at least an hour, most likely longer as time allows.PDT_Armataz_01_12.gif
post #7 of 67
Thread Starter 
Thanks OPD, got my fingers crossed. Qviews will be here on completion of the smoke and slicing. I might put it in the fridge when finished to firm it up and slice it real thin with the newest love of my life.
The Slicer....PDT_Armataz_01_34.gif
post #8 of 67
Does the Pickling Spice have any cure (nitrates) in it?
post #9 of 67
Looking good so far, I have yet to try one but I sure need to.
post #10 of 67
My two cents worth. Pastrami is Reds favorite so I do it often.
First thing is I don't do any trimming of the fat. I found that when cooked down the fat has so much flavor that it is a shame to cut it off. Matter of personal taste but try it one time. The meat is so lean the fat adds an extra element of flavor that I love.
Second... with the slicer you have you can slice really thin. When I'm going to slice my pastrami I will take it to 180 - 185. When I'm gonna lay it on the table and slice out 1/2 inch slabs I take it on up to 200 - 205. I found it slices thin much better if you don't take it up to 200. Good luck on you smoke and I promise you it's just one of many pastrami I see in your future.
post #11 of 67
Thread Starter 
It doesn't list anything. Why???PDT_Armataz_01_03.gif
post #12 of 67
For sure let it cool before you slice it. It won't slice thin if you try and slice it hot. And don't forget to make up some fresh corned beef hash with what ever you don't slice. It's off the chart.
post #13 of 67
Thread Starter 
Thanks for the link PI, that was some excellent strami!!!!PDT_Armataz_01_34.gif
The temp. info. is really helpful and will do the 180 - 185 as I plan to slice it thin.
What did you use to scrape off the extra stuff on the outside???
When you rested the strami for an hour, did you wrap it in a towel and put it in a cooler or did you just pull it and let it sit out on the counter to rest???
post #14 of 67
Thread Starter 
Is there a good link for making corned beef hash???? That sounds so good cause I love cbh...PDT_Armataz_01_34.gif
post #15 of 67
Looks like you're off to a great start. Got my fingers crossed for ya. PigNit is right. If you're gonna try and slice it thin, pull it a little earlier than we'd talked about and refridgerate it.

Looking forward to seeing some updated picts.

Here's a link to a CB Hash recipie that looks pretty good to me.

If you search for Corned Beef Hash you'll come up with many more for sure.
post #16 of 67
Thread Starter 
Thanks Dude, you've been a really big help!!!!!PDT_Armataz_01_34.gif
Pics will be posted as soon as I gitter done...Unless I eat it all first.PDT_Armataz_01_03.gifPDT_Armataz_01_12.gif
post #17 of 67
Oh come on...sneak a quick pict for us. LOL
post #18 of 67
Looks good. Has it been cured?
post #19 of 67
Thread Starter 
Nuttin doin!!!! LMAO
post #20 of 67
Thread Starter 
Cured???? I didn't know it was sick!!!PDT_Armataz_01_12.gif LOL

If it's corned beef I thought they were all cured....PDT_Armataz_01_03.gif
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