Corned Beef Experiment W/Q-View

Discussion in 'Beef' started by pduke216, Feb 23, 2008.

  1. pduke216

    pduke216 Meat Mopper SMF Premier Member

    Its 30 deg and sunny in Chicago its a heat wave, lets smoke. Took a 4 1/2 pound flat cut corned beef brisket and soaked it for 4 hours yesterday changing the water every half hour. Rubbed it with broun suger, black pepper, paprika, garic & onion powder, and a groung up bay leaf. Put it on at 2pm central time along with some chicken breasts marinated in italian dressing and some in teryaki. Also 2 plain ole fatties.
  2. pduke216

    pduke216 Meat Mopper SMF Premier Member

    3 1/2 hours in and we are at 136. Hoping to foil at 160.
  3. richtee

    richtee Smoking Guru OTBS Member

    Interestin... curious how much "corned" is left...
  4. desertlites

    desertlites Master of the Pit OTBS Member

    all is looking good there
  5. jerkyaddict

    jerkyaddict Meat Mopper SMF Premier Member

    pduke look's that a water pan underneath or just a drip catch ?
  6. pduke216

    pduke216 Meat Mopper SMF Premier Member

    water pan.
  7. Thats gonna be good!
  8. fritz

    fritz Meat Mopper

    I believe you made pastrami...Looks good!!
  9. bigal

    bigal Smoking Fanatic OTBS Member

    Kinda odd, but yesterday I was in the mood to try something new and went to to get a corned beef brisket. Before going I checked other q sites and a few people where doing them also.

    Mine was a flat cut about 5#'s, it was cured w/a packet of spices w/it. All I did was pull it out, add seasoning and put it on smoker. I foiled at about 160 and it seamed to take forever to get there. I pulled it off at 190 and let rest for bout 45 min then sliced as thin as I could.

    Juicy and very tasty, but not as tender as a "normal" brisket. I have read that that is the nature of the beast. I can't wait for the pics Duke!
  10. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Mighty fine lookin vittles!
  11. pduke216

    pduke216 Meat Mopper SMF Premier Member

    Well here is the finished Corned beef. Foiled at 150 and pulled it at 190. I wrapped it in foil and put it in the fridge overnight. Very tender and has a unique taste. I don't know if I will try this again. In my opinoin it is better out of a crock pot but you don't know until you try!
  12. oc-ken

    oc-ken Fire Starter

    looks good to me, I wish I had taste-o-vision!
  13. crockadale

    crockadale Smoking Fanatic

    I have done several but I didn't soak it as long as you did. The first one turned out awsome...verry tender and tasty the second was about as you described yours.
  14. cowgirl

    cowgirl Smoking Guru OTBS Member

    Sure looks good![​IMG]
  15. bertjo44

    bertjo44 Smoking Fanatic

    My buddy smoked a corned beef briskey a while back. I thought is was a little on the salty side for a main course but he didn't soak it out like you did. It was great sliced on french bread with swiss and cole slaw the next day however.
  16. blacklab

    blacklab Master of the Pit SMF Premier Member

    Hell I'd eat! and it's not because my name is mike either [​IMG]

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