Brisket Rookie w QView

[roper33]

Ok, so at about 1:30 I got the IT up to 171, and removed it. I sliced the tip off to rest/foil/fridge for sandwiches tomorrow. The other half is foiled and towel wrapped in a small cooler.

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• roper33
• Jan 4, 2013

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• roper33
• Jan 4, 2013

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• roper33
• Jan 4, 2013

Also serving with smoked potatoes, carrots, red pepper, onion, mushrooms and green beans!

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• roper33
• Jan 4, 2013

 

[dirtsailor2003]

Looking Good!!!

 

[s2k9k]

Looks like a Great dinner tonight!!!

 

[roper33]

Thanks guys! I cant wait till its time to eat! I plan on smoking a lot of meat this winter so i'm sure i'll be putting up some new threads with qviews, and asking you all questions from time to time on your own threads!

Cheers and happy smoking!

Trying to put together a good super bowl sunday smoking menu, i'll definitely be posting pics of that!

 

[mtlclaudio]

Roper33, I may just pass by after work, it looks nice and juicy.

 

[roper33]

Here was the final product. It was pretty decent, but the meat was a touch on the salty side. It was a fun cook, next time I'll get the packer cut brisket... uncured!

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• roper33
• Jan 4, 2013

 

[s2k9k]

It looks really good! If you want to try it again you can get rid of the saltiness by soaking it in clean water in the fridge changing the water every few hours. You can check the saltiness by doing a fry test, slice off a thin piece and fry it in a pan then taste. If it's still salty soak some more, when it tastes good then it's ready to smoke!

 

[kathrynn]

I soaked mine for about 8 hours and changed the water every 2. Wasn't that salty....and tasted like pastrami. Yours looks great!

 

[venture]

As someone once said, "It's all good my friend".

I sometimes use commercial corned beefs for strami.  I prefer the flat cut.

And yeah, a little soak doesn't hurt those.

Either way, you will eat well.

Good luck and good smoking.

 

[roper33]

Thanks for the advice S2K9K, the idea to refrigerate for sandwiches was great! I sliced it up as thin as I could, and added some Swiss and sauerkraut on rye, touch of jalapeño mustard too, very tasty.

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• roper33
• Jan 5, 2013