Corned Beef Brisket on the WSM View Heavy

Discussion in 'Beef' started by the dude abides, May 31, 2009.

  1. the dude abides

    the dude abides Master of the Pit OTBS Member

    It's gonna be a good day! I haven't had time to smoke anything in quite some time. So today's the day. I borrowed my dad's WSM since everthing I've ever done has been on my Weber Kettle. I'm doing a 4lb Corned Beef Brisket, an 8+lb Butt and a 3+lb rack of ribs. I'll start threads for those in a bit.
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    For this brisket I scored what fat was on it and soaked in water for about 8 hours doing a couple of water changes.
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    Then I did a simple rub of EVOO, pre-mixed pickling spices and a light dusting of Old Bay.
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    Then all wrapped up in Saran Wrap and aluminum foil and off to bed for the night. Over all it sat in the rub for about 12 hours.
    Got up about 7:30 this morning to to get things fired up. Per RonF, Smokebuzz, ChisoxJim and ALX's advice I'm trying a minion method.
    First I mixed in Cherry wood chunks with some Seven Oaks lump in a circle leaving the middle open.

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    Then a chimney of lump getting going to pour into the center.
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    I filled the water pan with 1 part cherry juice to 4 parts hot water. I underestimated how much liquid that sucker would hold.

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    First the butt is going down on the bottom rack since I think that will take longer.

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    Then the top rack and the brisket. It's off to the side because I'm going to put the ribs on the other.

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    Smokes-a-rollin. A little heavy to start but calmed down quickly

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    Took about 45 minutes to get up to 225* But now been holding steady at 240* I'll insert the meat probes in a few hours.

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    I'll keep reporting back as things progress. Gonna try and get some mowing done today too.

    Thanks guys for your help and advice. Much appreciated!
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looks good! A whole lotta good eatin' there!
     
  3. alx

    alx Master of the Pit OTBS Member

    Looks great dude.In using WSM's last 15 years one suggestion i would make is rotating brisket near edges of grate.The edges are hotter then center and this way all of meat gets time on hotter outer edges.Looks like a great day of smoking.Good luck.I usualy let my wsm set-up 30-45 minutes on average myself.
     
  4. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Should be some good eating....Old Bay on it, has to be good.
     
  5. the dude abides

    the dude abides Master of the Pit OTBS Member

    Well we're about 5 hours in. Wind is picking up and temps are fluxuating. Mostly down. Got the vents that face the wind shut down and the one on the back wide open. Took a quick a temp check on the brisket with my dial type thermo and it was at 155*.

    Thanns ALX, Yes, I noticed it's getting done (Darker) around the edges that are closest to the edges. I'm going to pull off the rib trimmings shortly (lunch baby!) and I'll turn it around then. Also with the brisket and the ribs starting to shrink down, I can push it in closer to the center.

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    I'll be back later.

    Thanks for the comments and for checking out my Qview.
     
  6. the dude abides

    the dude abides Master of the Pit OTBS Member

    So I decided that 1.5 hours foiled was enough for the ribs. So while I was taking those out of the foil I decided I'd better go ahead and get my probes in the brisket and the butt.

    Whoo Hooo! How sweet it is when you go through a stall and don't even know it. I put the probe in and it went in pretty easy. The ET-73 read 167*. How's that for timing?! Like I said (hoped anyway), it's gonna be a good day.

    This WSM is the way to go. Waaaay easier to maintain than a Kettle. I've mowed, showered, had some lunch, got some laundry done, just watching the therms and adding a few chunks of wood here and there. But other than that, this has been a joy.
     
  7. alx

    alx Master of the Pit OTBS Member

    Excellent Dude.No comparison between bullet and kettle.The bullets don't do as well as a UDS in the wind,but i like how consistent tey are.Grill/smoking some thighs on my wsm in a few minutes.No water and wide open vents-shooting for normal 300-350 with cherry and red oak.
     
  8. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    glad to hear every thing going good, cant wait for the finaley!!!
     
  9. the dude abides

    the dude abides Master of the Pit OTBS Member

    LOL I've got a 55 gallon drum sitting in the garage. That's a project for later in the year or maybe even over the winter. I can't wait.

    Lot's better than last time you helped you saved my arse with a corned beef brisket. I'll NEVER forget that night.
     
  10. the dude abides

    the dude abides Master of the Pit OTBS Member

    LOL I've got a 55 gallon drum sitting in the garage. That's a project for later in the year or maybe even over the winter. I can't wait.

    Lot's better than last time you helped you saved my arse with a corned beef brisket. I'll NEVER forget that night. Or all your help.
     
  11. the dude abides

    the dude abides Master of the Pit OTBS Member

    Wow. That was truly the most tender piece of meat I've ever tasted. It was moist and just fell apart in your mouth. I'm very happy with the results. Here's some final pictures.

    At a bit over 165* I foiled and continued to cook on smoker to 200*. Then put it in the cooler for about two hours to rest. Here it is prior to slicing after the cooler resting period.
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    I really need a better camera.

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    Dude Jr. APPROVED!
    Actually the whole family thought it was delicious. Even my wife who could take or leave smoked meats said it was amazing and kept grabbing bites while I was slicing. I think they ate half the thing before I was done.

    My only complaint, and this is getting pretty nit-picky at this point, was the spices that I put on it was a little to clove heavy. I sure didn't ruin anything. But next time I'll probably pick out a lot of the cloves.
     
  12. meatball

    meatball Smoking Fanatic OTBS Member

    Nice job dude, that looks like it was perfectly cooked!! I hear you on the cloves, they can be overpowering sometimes.
     
  13. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Sweet! Some mighty fine lookin eats there Dude [​IMG]
     
  14. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Very nice!!!
     
  15. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Dude, that's a finelookin' smoke! Corned beef...aaaaaaah man that looks great! It all looks great!

    Eric
     
  16. farnsworth

    farnsworth Fire Starter

    Excellent! Thanks for sharing. I haven't tried the corned beef brisket yet.

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  17. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Awesome looking food Dude!! Plus, fantastic job w/the q-view!! Congrats on a great job w/the 'new' smoker.

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    Best,
    Trout
     
  18. smokingscooby

    smokingscooby Smoking Fanatic

    Nice Job Dude, You know it came out great,when the wife,like mine(can take or leave smoked meat), starts eating it at the cutting stage
     
  19. the dude abides

    the dude abides Master of the Pit OTBS Member

    Thanks everyone. My mom makes a killer corned beef and cabbage with potatoes. She boils it for hours and it just falls apart. The texture of this was just slightly firmer. Enough that I could just barely slice it without it falling apart. And the taste was better than any deli corned beef I've ever tasted.

    This will be done again for sure.

    Now if I can just find it cheaper than $4.00 a pound.
     
  20. rons

    rons Smoking Fanatic

    Looks great and quite tasty!

    Man your layout on the grill looks geometrically perfect! [​IMG]
     

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