Corned Beef Brisket was on sale so I decided to grab one and smoke it up. Typically I would start with an fresh brisket, but I could not pass up the price.
Last Night I rinsed the Corned Beef Brisket and placed it in a large tub of ice water.
I changed out the water this morning and let it sit for another 4 hours while I got the pit ready and made up a rub.
I went with the typical Black Pepper and Coriander. Added in some paprika, garlic,ground mustard,and onion.
I trimmed and coated the brisket with some yellow mustard, let it sit for about 20 minutes before tossing it on the pit.
I am smoking with lump Charcoal, Oak, and Pecan today running the temp at 235 degrees.
I am going to smoke it until it reaches 160 degrees, wrap it and put it into the fridge. I will then finish it with steam in a couple days. Looking forward to good Pastrami on Rye!
Thanks for Lookin!
Smoke ON!
- Jason
Last Night I rinsed the Corned Beef Brisket and placed it in a large tub of ice water.
I changed out the water this morning and let it sit for another 4 hours while I got the pit ready and made up a rub.
I went with the typical Black Pepper and Coriander. Added in some paprika, garlic,ground mustard,and onion.
I trimmed and coated the brisket with some yellow mustard, let it sit for about 20 minutes before tossing it on the pit.
I am smoking with lump Charcoal, Oak, and Pecan today running the temp at 235 degrees.
I am going to smoke it until it reaches 160 degrees, wrap it and put it into the fridge. I will then finish it with steam in a couple days. Looking forward to good Pastrami on Rye!
Thanks for Lookin!
Smoke ON!
- Jason