Corn Beef Brisket (Pastrami) and Nettles' Smoked Hot Sausage on MES40 with Q-View

Discussion in 'Beef' started by callahan4life, Oct 16, 2011.

  1. CORN BEEF BRISKET & NETTLES’ SMOKED HOT SAUSAGE

    DATE: Saturday, October 15, 2011

    LOCATION:  Callahan, Florida

    WEATHER: Mostly Cloudy; Temperature: 82*F; Winds: N 0 mph; Dew Point: 48*; Humidity: 30%; Pressure: 30.04 inHg.

    EQUIPMENT: Masterbuilt Electric 40” Smoker; Two Maverick ET-732 Thermometers; Two Baking Cooling Racks; A-Maze-N-Pellet-Smoker; Wood Pellets (Mixture of Hickory and Cherry).

    MEAT: Winn Dixie Brand Packaged Corn Beef, 3.025 pounds; Nettles’ Smoked Hot Sausage Links, 11 pounds.

    SPICES: Garlic Powder; Onion Powder; Fresh Course Ground Black Pepper, Small Spice Pack that comes with the brisket.

    REPORT: I have never used an electric smoker. so other than its initial seasoning a couple of days ago, this is the inaugural cooking in this Masterbuilt Smoker. It is also the first time using the A-Maze-N-Pellet-Smoker (AMZNPS).

     

    I used the MES40’s Meat Probe in addition to my Maverick ET-732 during this smoke. The MES40’s Meat Probe was consistently running 4*F below the ET-732’s reading.

    I put one BBQ Probe on the back of the bottom smoker rack. It was positioned right near the MES Temp Sensor. I put the other BBQ Probe on the back of the top smoker rack.

    I set the MES40’s Temperature Control at 225*F. During this cook the temperature at the bottom grate stayed between 237*F and 247*F. The temperature at the top grate stayed between 243*F and 260*F.

    I drained the Corn Beef Brisket of the packaged brine mixture; Patted it dry with paper towels; I did NOT soak or rinse the brisket; Placed it on a Baking Cooling Rack (makes for easier loading and unloading); Rubbed all sides with a light dusting of Garlic and Onion Powder and Heavily Encrusted it on all sides with Fresh Course Ground Black Pepper and added the small spice packet, that comes with the brisket, to the fat cap side. I placed the rack in the smoker on the 3rd shelf from the top, with the fat cap up.

    I also took a package Nettles' Hot Smoked Sausage and laid them on a Baking Cooling Rack and placed them on the top smoker rack.

    I lit the AMZNPS, as per the instructions, and put it in the smoker. I placed a foil tent on top to prevent meat drippings from putting out smoker. I was getting great Thin Blue Smoke (TBS) from cooker. I am sold on the AMZNPS (thanks Todd)!

    About 1 ½ hours later the sausage’s Internal Temperature (IT) was 173*F so I removed the sausage from smoker.

    About 7 hours from start time the corn beef brisket’s IT was 171*F (it had been at that temperature for about 40 minutes. The AMZNPS had now completely used up all the rows of pellets. I removed the corn beef brisket from the smoker. I let it rest for about 20 minutes then sliced it with an electric knife (got to get a slicer).

    Everything was great!

    The sausage was tender and moist. It had a great smoked flavor. I believe it could have stayed on the smoker longer, maybe up to 1.5 more hours, without damaging final product. I will try that next time to see if it improves on what was already good.

    The smoked Corn Beef Brisket turned out great. It was moist and tender. It had a great smoke flavor. I did not rinse or soak it prior to smoking and it had just the right amount of saltyness for me and my family. The black pepper encrusted rub made a great looking bark, but I wasn’t really trying to get a bark.

    I let it rest for about 30 minutes and then sliced it up. It looks as good as any Pastrami in a delicatessen, but tasted so much better than any I have ever had.

    I am thinking that next time I may wrap the corn beef brisket in foil at about the 4 hour mark, just to see what that does for the overall texture of the meat. However, just like the sausages I would be very happy duplicating exactly the process I used here.

    Now where did I put that bread, Provolone Cheese and spicy Dijon deli mustard?

    Q-VIEW:

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    Last edited: Oct 17, 2011
  2. africanmeat

    africanmeat Master of the Pit OTBS Member

    Wow it looks good well done
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Both of them look delicious Callahan!

    Great job!
     
  4. Thanks Ahron and Al. It was very good and I will be doing it again.
     
  5. venture

    venture Smoking Guru OTBS Member

    Looks like you hit it.  Good job!

    Good luck and good smoking.
     
  6. Nice Presentation man
     
  7. jc1947

    jc1947 Smoking Fanatic

    That looks great!

    JC1947
     
  8. smokin - k

    smokin - k Meat Mopper

    Great smoke my friend...! It is a science... Happy Smoking, Smokin - K
     
  9. bigfish98

    bigfish98 Smoking Fanatic

    That looks spectacular! I love pastrami! For some weird reason, I never thought of using a store bought corned beef! I guess I just assumed that I would have to brine the brisket myself. I may still try it someday to see if I can get a better end product, but I will definately be smoking a store bought one soon! Now where did I put that gym pass? Must have left it in my other pair of stretchy pants!
     
  10. bigfish98

    bigfish98 Smoking Fanatic

    That looks spectacular! I love pastrami! For some weird reason, I never thought of using a store bought corned beef! I guess I just assumed that I would have to brine the brisket myself. I may still try it someday to see if I can get a better end product, but I will definately be smoking a store bought one soon! Now where did I put that gym pass? Must have left it in my other pair of stretchy pants!
     
  11. I am slowly learning what a brisket and pastrami  should look like Guys ,and that looks great.
     
  12. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Yum that looks awesome!!!
     
  13. bigfish98

    bigfish98 Smoking Fanatic

    Saw something online about soaking the corned beef to remove the salt before it is smoked as if you don't it will be too salty. How was the salt in yours? I personally like salt, but I don't want too salty either.
     
  14. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Absolutely Fantastic!

    You sold on Electric Yet?

    Todd
     
  15. I didn't soak and for that reason I also didn't use any added salt for the rub. It was perfect for me. I couldn't tell any difference in the saltyness of this one and Pastrami from a deli.
     
  16. The electric is nice when I don't want to mess with wood or charcoal. It definitely has a place in my arsenal of smokers. What I am sold on is your AMNSPS! That is one fantastic piece of equipment!!!!! I will never use the electric without it! And that was using it on a hot smoke. I never thought much about cold smoking but I am now.
     
    Last edited: Oct 18, 2011
  17. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Why did i look at the title and think it said, nestles sausage???

     Was looking for some chocolate ......
     
  18. billyj571

    billyj571 Smoking Fanatic

    Nice job they both look amazing
     
  19. That looks fantabulous. This Irishman has added corned beef to the smoking list!!

    Great job!!
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks to "I Smoke It", I finally got to see this one!!

    This thread evaded my monitor for nearly 2 weeks!!!

    And I hate like H___ to miss threads this Awesome!!!

    Thanks David,

    Bear
     

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