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My 1st Corned Beef Brisket (CBB) Qview - Page 4

post #61 of 67
Thread Starter 
Wow, it only took an hour from the time I foiled at 165 to the finish temp of 185. I pulled them and they are now resting on an aluminum cooking sheet with a couple towels over them.
Now I understand what everyone is talking about when they use that nasty word "stalled"!!!!!!! It's enough to make ya want to crank up the heat to hurry it along, but I didn't. Maybe after the meat is done resting I can get some rest too....
Qview when I slice it sometime later today.PDT_Armataz_01_34.gif
post #62 of 67
We're waiting on those picts. C'mon man! How did it turn out?
post #63 of 67
Thread Starter 

Finished pics

Ok, here's the finished product.
And a very special thanks to The Dude and PignIt for all the help they gave and sticking with me through this. I gotta say I was starting to have my doubts!!!!

Off the smoker and getting put into a big zip lock bag for the fridge and to finish cooloing for slicing.

Now the finished slices.

OMG!!!!! The taste is unbelievably fantastic!!!!! I can't even describe how good this tastes!!!! I'm hooked for sure!!!!

Again, thanks so much to Dude and PignIt for all their help!!!!PDT_Armataz_01_34.gif
post #64 of 67

post #65 of 67
What can a person say other than "Mouth Watering"?

You did good, enjoy the fruits of your work. PDT_Armataz_01_34.gifPDT_Armataz_01_34.gifPDT_Armataz_01_34.gif
post #66 of 67
Awesome man! Looks like a success! Glad I could help, even though I'm pretty sure I just confused you. LOL

points.giffor your successful pastrami maiden voyage.

You'll be ready to make another by this weekend.
post #67 of 67
Thread Starter 
Dude, it turned out so good I can't even find words to describe it, thanks!

And yes, I have another one larger then the last in the freezer waiting for it's turn!!!!

I also got a review from another smoker. Check out my story and their link here:
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