SmokinAl
SMF Hall of Fame Pitmaster
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This was my second try at Corned Beef Brisket. The first one took almost 12 hours. 6 in smoke, 4 in foil, & 2 in cooler. They were very good so this time we decided to do 2 of them. I got up at 3:00 AM. Fired up the smoker & put them in. Smoker at 225. Much to my surprise they were both at 165 in 2:45. We moved the probes and the temp was the same. We put them in foil, and once again it only took about 2:45 to reach 195. We pulled them out & put them in the cooler in towels for 2 hours, and had pastrami sandwiches for lunch instead of dinner. These are becoming my favorite thing to smoke. We like spicy food so the pepper & smoke flavor together seems to be perfect for our taste.
Here is how they looked ready to go into the smoker.
And here is how they came out.
Here is how they looked ready to go into the smoker.
And here is how they came out.
