Smoked Corned Beef for Sammiches and Whatnot

[pi guy]

I'm currently smoking 2 corned beef briskets I had in the freezer. I'll post pics and details later, but as I'm nearing the end of the cook (currently in the smoker, in pans, covered) I need to know how long I can let it sit in there before cutting. We have to run to a funeral visitation for a couple of hours and I can turn off the smoker remotely, but is it ok to leave them in there like that for a couple hours? They are in braising liquid and at 197 degrees currently.

Thanks!

 

[pi guy]

Into the smoker at 11am:

Out and into pans to go back in after adding braising liquid (1/2 water, 1/2 low sodium beef broth)

 

[pi guy]

Welp, I guess I'll leave them in their pans covered and drop the smoker temp to maybe 170ish? We'll be gone probably 2 hours so hopefully I'm safe to do it this way.

If I understand safe cooking temps, I think I'm OK. Just hoping to not dry the meat out (which I don't think I will with it being covered in pans, in liquid).

If anyone sees fault with this please let me know ASAP. Thanks!

 

[pi guy]

Left it safely for almost two hours, in the smoker, set to 170, covered in the foil pans. When I took them out they were in great shape and piping hot. Interestingly, one brisket (with a big fat cap) was lean inside, juicy, and yet cut easily into strips for sammiches. The other, that had very little fat cap, shredded as I tried to cut it. Was fatty on the inside more. Weird. That one I'll use for corned beef hash on Friday morning.
Both tasted amazing on their own, and the Reubens I made were fantastic, everyone loved them. Put them on buttered seeded rye, with swiss cheese and grilled on the flat top lightly. Added Russian dressing and sauerkraut and they rocked. Just a nice hint of smokiness, not salty, very meaty and moist.

 

[BigW.]

Looks great. Leaving in pan at 170 is perfectly fine. Many places even hold at 150ish. Enjoy!

 

[1MoreFord]

From your description and pics sounds like you have a flat and a point. The flat, with the fat cap, and the point with the internal fat. Gotta watch when buying corned beef as they sell both parts of the brisket. Both are good, just depends on the cut you prefer and;/or your purpose at the time.

 

[chopsaw]

Nice work on that . Glad it worked out .

 

[pi guy]

From your description and pics sounds like you have a flat and a point. The flat, with the fat cap, and the point with the internal fat. Gotta watch when buying corned beef as they sell both parts of the brisket. Both are good, just depends on the cut you prefer and;/or your purpose at the time.

Thanks, that's what I started thinking after talking to a few friends about it. Makes sense.

 

[sandyut]

Thats some good lookin corned beef. One day I need to make my own.