Is this possible?

[cruiser rod]

I just got a slow smoker attachment for my 40" MES. I'm coooking a corned beef brisket in a pressure cooker today. Can I put it in the smoker say at about 135° and run the slow smoker for a couple of hours to add a smoke flavor to it?

 

[chopsaw]

Here's a thread on doing the reverse . Smoke then pressure finish . Not an answer to your question , but maybe take a look .

Tri-Tip Pastrami Using Pop's Brine

For my most recent pastrami, I used a 1-gallon corning brine based on Pop's Brine, but added a bunch of corning aromatics and substituted 16 ounces of beer. I did inject 10% of the meat weight. The beef corned for 12 or 14 days, seasoned, rested 24 hours, then smoked followed by a pressure...

www.smokingmeatforums.com

 

[jcam222]

I'd smoke to the stall around 160ish then instead of wrapping and leaving in the smoker I'd go to the slow cooker or pressure cooker for the finish.

 

[JLinza]

I'd smoke to the stall around 160ish then instead of wrapping and leaving in the smoker I'd go to the slow cooker or pressure cooker for the finish.

I'm sure you can , but I agree with jcam222. I would smoke first. But if you've already started, give it a try and tell us how it turns out.

 

[cruiser rod]

I'm sure you can , but I agree with jcam222. I would smoke first. But if you've already started, give it a try and tell us how it turns out.

I'm starting to think if I pressure cook last that will infuse the smoke into the brisket. I may try that on another brisket.

I really only want to smoke the meat for maybe an hour or two after the cooker and maybe finish it off on the grill for a few minutes to sear harden a bark to the outside. I'll post my results.

 

[chopsaw]

I'm starting to think if I pressure cook last that will infuse the smoke into the brisket. I may try that on another brisket.

I just did a store bought corned beef last week . Smoked to 150 ish , then finished in the instant pot . It works . Not sure if it's any better or worse than any other way . It's a time saver / done on time trick for sure .
Matter of fact I have one soaking right now . Gonna go on the pellet grill and see where it is closer to supper time .

 

[JLinza]

I really only want to smoke the meat for maybe an hour or two after the cooker and maybe finish it off on the grill for a few minutes to sear harden a bark to the outside. I'll post my results.

I'm behind today myself, and kinda thought of doing the same thing. Maybe we'll screw this up together lol

 

[cruiser rod]

Maybe we'll screw this up together lol

Hope not!

 

[cruiser rod]

Well the verdict is in, my brisket came excellent!

Pressure cooked in an old style pressure cooker for 1 hour, then let it cool on it's own. Smoked with Jack Daniel whisky chips, honoring St. Patrick for 2 hours at 135° with smoke supplied via MES slow smoker attachment and finished off on grill for a cure and bark on the outside. Probably about 5 minutes each side on a med. low flame. Also pressure cooked veggies in broth for 6 minutes cooling right away. I'll definitely do this again! Oh, this was only a 3 pound brisket.

 

[JLinza]

I'm with ya, mine came out great too. And I did close to the same thing.

I'm freaking stuffed.

 

[chopsaw]

Those both look fantastic .
I did mine on the pellet grill to an IT of 160 . Then into an Instant pot . High pressure for 50 minutes , natural release .
My goodness , it was like butter . I made a sandwich , but was wishing I would have done knife and fork . I'm stuffed too , but wanting another slice .

 

[JLinza]

Those both look fantastic .
I did mine on the pellet grill to an IT of 160 . Then into an Instant pot . High pressure for 50 minutes , natural release .
My goodness , it was like butter . I made a sandwich , but was wishing I would have done knife and fork . I'm stuffed too , but wanting another slice .
View attachment 691800
View attachment 691799

Heck yeah, looks great. Tomorrow will be sandwiches for us. If there's enough left. Lol

 

[cruiser rod]

I have to say that a pressure cooker really tenderizes the meat and the smoke is definitely adds a finishing touch to it. Hope all had a Happy St. Patrick's Day!