Smoked Corned Beef Brisket - Jeff's Newsletter

[theelballew]

I read over Jeff's weekly newsletter and decided it was a great idea this weekend. I got my 4.2 lbs. corned beef, got it rinsed, got the fire set up, seasoned the meat and threw it in the smoker. While reading Jeff's letter I was expecting a normal "brisket" smoke.....then something weird happened.....


Meat Seasoned - 12:48 pm


Resting Meat - 4:22 pm


First cut - 5:04 pm


Final sliced....


Sandwich time!!!

The weird thing for me was how fast the meat cooked. I kept my smoker between 250-260 F the entire time. The meat never stalled, and I could have taken it out after only 3 hours.

Has anyone else ever have one cook so fast? The end product turned out great, so I'm not complaining, but I just found it very strange.

 

[motocrash]

They are very inconsistent.I did a point pastrami yesterday that was ~2.25 Lbs/2" at thick end after trimming fat,it took 10.25 Hrs to reach 201*.I normally don't foil,foiled @ 181* at 8.25 Hrs in.Started smoke @ 11:45 am,took off and coolered @10 pm.It wanted 80*-100* CC temp over IT temp to move at all,pre foil.At one point it dropped from 152* to 141*!STUBBORN!

 

[SmokinAl]

Yep, as you found out, every piece of meat cooks differently. And when you are planning on finishing at a certain time, that's when it usually happens.
That sammie sure looks good!
Al

 

[RiversideSm0ker]

Just YUM! That looks so delicious. Great job.

George