Haven't done one of these in a while and was out of goodies in the freezer. Not to mention all you other guys and gals making your pastrami from scratch got me jones'n for some too.
Here's what I've got. A 5+lb store bought Corned Beef Brisket, Flat Cut.
Out of the bag, rinsed off well, then put into a pan with enough cold water to cover
into the beer fridge in the garage
now here's where it'll be interesting. After I got this and my other meats prepped for today's smoke, a buddy calls me and says "hey let's go over to the bar and watch the football game and play some cards." Sounds like a great idea to me! Honest dear, I had every intention of coming home after the football game. - That's what I told my wife at 2:00am when I got home. Well she was ticked off at me and I completely forgot I had this in the fridge. Doh!
So of course I was a little late rolling out of bed this morning. Then I remembered the brisket in the fridge as I started getting everything ready to cook today. Dang it! Oh well, it should be ok. I've heard that the salt will just "equalize" with the water around it. It still had the same firmness as when I do a 6 hour soak.
Rubbed it down real quick with my usual suspects
Usually I'd rub the night before and let it sit wrapped in Saran Wrap. Also, this has a thicker fat cap on it than I'm used to seeing on the prepackaged CBB. No time to trim.
Got the WSM fired up using the Minion Method and a 50/50 mix of oak and cherry.
Straight water (hot as it would come out of the tap)
Dudestrami is workin'!
next to his buddy, a chuckie. And yes, still lots of snow on the ground.
Tough to tell what's smoke and what's steam in 20*F weather.
Quick check of the probes in a pan of boiling water
211*F Close enough.
A few hours later I probed it and grabbed a quick picture. Looking mighty fine!
The WSM is performing remarkably well. Usually I put the smoker away for the winter and just grill stuff. So this is really the coldest weather I've smoked in. It took about an hour to get up to 200*. Then moved to 225* and been holding steady ever since.
Plan is to foil at 165 and take on up to 190, rest, chill, and slice.
Be back later.
Here's what I've got. A 5+lb store bought Corned Beef Brisket, Flat Cut.
Out of the bag, rinsed off well, then put into a pan with enough cold water to cover
into the beer fridge in the garage
now here's where it'll be interesting. After I got this and my other meats prepped for today's smoke, a buddy calls me and says "hey let's go over to the bar and watch the football game and play some cards." Sounds like a great idea to me! Honest dear, I had every intention of coming home after the football game. - That's what I told my wife at 2:00am when I got home. Well she was ticked off at me and I completely forgot I had this in the fridge. Doh!
So of course I was a little late rolling out of bed this morning. Then I remembered the brisket in the fridge as I started getting everything ready to cook today. Dang it! Oh well, it should be ok. I've heard that the salt will just "equalize" with the water around it. It still had the same firmness as when I do a 6 hour soak.
Rubbed it down real quick with my usual suspects
Usually I'd rub the night before and let it sit wrapped in Saran Wrap. Also, this has a thicker fat cap on it than I'm used to seeing on the prepackaged CBB. No time to trim.
Got the WSM fired up using the Minion Method and a 50/50 mix of oak and cherry.
Straight water (hot as it would come out of the tap)
Dudestrami is workin'!
next to his buddy, a chuckie. And yes, still lots of snow on the ground.
Tough to tell what's smoke and what's steam in 20*F weather.
Quick check of the probes in a pan of boiling water
211*F Close enough.
A few hours later I probed it and grabbed a quick picture. Looking mighty fine!
The WSM is performing remarkably well. Usually I put the smoker away for the winter and just grill stuff. So this is really the coldest weather I've smoked in. It took about an hour to get up to 200*. Then moved to 225* and been holding steady ever since.
Plan is to foil at 165 and take on up to 190, rest, chill, and slice.
Be back later.
