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Discussion in 'Beef' started by SmokinAl, Mar 2, 2019.

  1. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I usually check the briskets at Walmart when I go there, cause sometimes they mix in Choice with the select for the same price. I saw this little guy & just bought it, not really knowing what I was going to do with it.




    I had a UMAi bag left over from when I dry aged a whole ribeye, so I thought I would try a dry aged brisket. So into the bag it went.


    Here it is after a 30 day dry age.


    It lost a couple of pounds.


    This is where the problems began. After trimming all the bark off & the hard fat. There really wasn't much to smoke. Here is all the trimmings.


    It was really thin, especially at the flat end, even the point was only about 1 1/2" thick.


    So the only thing I could think of to do was cure it & make corned beef.
    Here it is all bagged up & ready for a 12 day trip in the fridge.


    And in the fridge!


    I flipped & massaged it daily, and here it is after 12 days.


    Out of the bag.


    Now to rinse it off & soak it in ice water for a couple of hours.


    OK, decision time again, it's just too thin to smoke, and I have been wanting to make Reuben brats, so I cubed up a pound of Swiss cheese.


    I pulled about 2' per pound of hog casing & soaked it in water with a little vinegar.


    I sliced the brisket in strips to feed onto the grinder.


    The grinder just pulls the meat in.


    First grind is with the coarse plate.


    Then I mixed in 1/4 cup of CBP.


    Then thru the grinder again with the medium plate. And then fold in all the cheese.


    Next job, stuffing & linking.


    I didn't pull out quite enough casing & had a couple of patties left over.
    Put them in a CI pan & on the side burner of the gas grill.


    These really came out good! Juicy & you could really taste the corned beef flavor.

    24.jpg 25.jpg
    The next day we were having chicken for dinner, so I threw a couple of the brats on for lunch, while the chicken cooked.


    Brats cooked to perfection.

    This time on a bun with kraut & Thousand Island dressing. A true Reuben brat!!

    28.jpg 29.jpg 30.jpg
    The chicken finished up a couple of hours later. Man I'm loving this Santa Maria attachment!


    What a project this was. I know if I ever dry age a brisket again, it will be a really big one. 18-20 pounds would be about right. But I'm kinda glad things turned out the way they did cause the Reuben brats are really good, and I will definitely make them again, but I don't see any advantage to dry age the brisket & then cure it. I think the dry age part was a waste of time for brats. Actually you could probably just use a store bought corned beef, which btw will be going on sale here pretty soon. I may buy a few for the freezer!
    Thanks for looking guys & sorry this thread was so darn long!!
  2. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    OK ,,, no words for that !! Wow ,,, fantastic Al ,,, just fantastic .
  3. kruizer

    kruizer Master of the Pit

    Love to see meat porn. Looking really good.
  4. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Holy Shoot !!
    Way too much work for me, but the results had to be Freaking Fantastic!!!
    Way to hang in there, Al---You done Awesome!!

  5. brisket is $9.99 lb here
    when it goes on sale for $6.99 lb the fat cap is always a good 3/4 to an inch thick
  6. motocrash

    motocrash Master of the Pit OTBS Member

    A few left hand turns and....Shazaam!
  7. normanaj

    normanaj Smoking Fanatic SMF Premier Member

    That's some serious Q-View!
  8. DustyJoe84

    DustyJoe84 Smoke Blower

    Great post! Looks fantastic!
  9. Looks awesome, Al! Don’t ever apologize for a lengthy post...I’m always learning from you guys and every bit helps. The pictures are delicious!!!
  10. Braz

    Braz Smoking Fanatic SMF Premier Member

    Corned beef brats would never have occurred to me but now I'm sure going to give them a shot. Corned beef sale season (St. Pat's Day) is coming up real soon.
  11. disco

    disco Epic Pitmaster OTBS Member SMF Premier Member

    I doff my cap and back away bowing to the master! Big like!
  12. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Holy Moly!
    I got stuck repeatedly at the plated shots of the patties... Damn Al. just damn.
    When I finally made it to the brats I about blew out my salivary glands drooling so hard.
    Fantastic pics of a great adventure!
  13. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Me too ! That and the sliced shot of the piece that looked like bacon . I've been thinking about corned beef bacon all morning .
  14. GaryHibbert

    GaryHibbert Legendary Pitmaster OTBS Member ★ Lifetime Premier ★

    Wow. Corned beef brats. What a great idea, Al.
  15. SlickRockStones

    SlickRockStones Meat Mopper

    Ill say that the steer that donated its body part for the betterment of humankind should also be praised and lifted up in sincere reverence. My hat’s off to The SmokinAL Project!
  16. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    Awesome idea and great looking finish Al. Have any left be in Fla. next week.

    flatbroke likes this.
  17. Winterrider

    Winterrider Master of the Pit SMF Premier Member

    Everything looks fabulous. Lot of work involved, but results I'm sure we're worth it.
  18. Man that looks fantastic. Ive never had a Reuben bratwurst but it looks awesome! As does everything else! Thanks for posting.
  19. indaswamp

    indaswamp Master of the Pit OTBS Member

    Good job Al. Nice save on the brisket....the Reuben brats look good!
  20. xray

    xray Master of the Pit

    Man that looks good! I’m sure it was worth.

    Definitely time to stock up on the corned beef.