They didn't have any large corned beef brisket packs at Wallyworld when I went. So, I picked up a couple 2 pounders. I decided to throw one in the smoker and one in the crock pot.
Half an onion, a head of garlic, two jalapenos, one poblano, two tablespoons of dark brown sugar, one tablespoon pickling spice, and a bay leaf:
Added the brisket(well rinsed):
Now it's swimming in two bottles of Guinness Black Lager:
I added water until the meat was covered then cooked for 6 hours(It would have been done at 3. I did this about a month before with a 4 pounder and it was perfect at 6 hours. I forgot this was a little guy, so it was overcooked.) I also lost the picture I took after it was done. I am having problems with my "smart" phone.
This was the other brisket(soaked for 4 hours and rubbed overnight in the fridge).
The rub was 2 tablespoons of pickling spice(course ground), 2 tablespoons fresh ground black pepper, 1 tablespoon onion powder, 1 tablespoon garlic powder
Into the smoker at 225F:
I figured I would also try to smoke some carrots and potatoes while I'm at it. Rough chopped carrots & redskin potatoes, a little onion, a few pats of butter(I was out of EVOO), salt & pepper.
I put the veggies in at the 3 hour point. Here's a pic of the beef at that point:
This was after 6 hours:
And the veggies(I had them on a foil "plate" for the first two hours, then wrapped the foil for the last hour):
Bear view!
Sliced(Oops! I realized the wrong way after the picture):
I thought it was a little overdone and a bit on the salty side. Next time I'll soak longer.
Half an onion, a head of garlic, two jalapenos, one poblano, two tablespoons of dark brown sugar, one tablespoon pickling spice, and a bay leaf:
Added the brisket(well rinsed):
Now it's swimming in two bottles of Guinness Black Lager:
I added water until the meat was covered then cooked for 6 hours(It would have been done at 3. I did this about a month before with a 4 pounder and it was perfect at 6 hours. I forgot this was a little guy, so it was overcooked.) I also lost the picture I took after it was done. I am having problems with my "smart" phone.
This was the other brisket(soaked for 4 hours and rubbed overnight in the fridge).
The rub was 2 tablespoons of pickling spice(course ground), 2 tablespoons fresh ground black pepper, 1 tablespoon onion powder, 1 tablespoon garlic powder
Into the smoker at 225F:
I figured I would also try to smoke some carrots and potatoes while I'm at it. Rough chopped carrots & redskin potatoes, a little onion, a few pats of butter(I was out of EVOO), salt & pepper.
I put the veggies in at the 3 hour point. Here's a pic of the beef at that point:
This was after 6 hours:
And the veggies(I had them on a foil "plate" for the first two hours, then wrapped the foil for the last hour):
Bear view!
Sliced(Oops! I realized the wrong way after the picture):
I thought it was a little overdone and a bit on the salty side. Next time I'll soak longer.
