Post by: The scout on March 20, 2016, 02:46:27 PM
Post by: grundy53 on March 20, 2016, 02:52:00 PM
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Post by: quadrafire on March 20, 2016, 06:06:58 PM
Post by: The scout on March 20, 2016, 08:50:14 PM
Post by: quadrafire on March 21, 2016, 07:19:11 AM
Post by: Euro mount on March 21, 2016, 12:06:13 PM
Post by: WSU on March 21, 2016, 12:19:51 PM
well it turned out pretty good,very good flavor just kinda tough. could have been the cut of meat a little, but I think next time I might wrap it in foil like you were saying quadfire. or maybe boil it until its half cooked then smoke it
Brisket is tough unless you cook it until the fat and connective tissues break down. That's why it is either slow smoked or boiled. If you don't get the temp up to around 190 it will be tough.
Post by: The Weazle on March 24, 2016, 07:54:15 PM
well it turned out pretty good,very good flavor just kinda tough. could have been the cut of meat a little, but I think next time I might wrap it in foil like you were saying quadfire. or maybe boil it until its half cooked then smoke it
Brisket is tough unless you cook it until the fat and connective tissues break down. That's why it is either slow smoked or boiled. If you don't get the temp up to around 190 it will be tough.
I do my pork on the smoker for 6 hours at 250, then in the crockpot for 20 hours or so, 5 on low, then the rest on keep warm. I bet that would break down that brisket!
Post by: Blacklab on March 25, 2016, 07:24:04 AM
well it turned out pretty good,very good flavor just kinda tough. could have been the cut of meat a little, but I think next time I might wrap it in foil like you were saying quadfire. or maybe boil it until its half cooked then smoke it
Brisket is tough unless you cook it until the fat and connective tissues break down. That's why it is either slow smoked or boiled. If you don't get the temp up to around 190 it will be tough.
:yeah:
Also cut against the grain no thicker than a #2 pencil
Post by: crazywednesday on March 25, 2016, 09:56:13 PM
Justin
Post by: Kit Carson on March 26, 2016, 03:36:01 PM
Post by: Ddouble on April 15, 2016, 08:27:54 AM
This one was on for 14hrs till 195 degrees
Post by: 206 on April 15, 2016, 08:41:29 AM
Post by: Ddouble on April 15, 2016, 08:50:12 AM
Post by: Elkrunner on April 15, 2016, 08:52:59 AM
Post by: 206 on April 15, 2016, 09:17:30 AM
Post by: Rich_S on April 19, 2016, 12:07:51 PM
I started out after supper by soaking the meat in a pot in fresh water for a couple of hours. Then I put it on a Steel rack in the kitchen until it was dry. Just before bedtime, I coated it with cracked black pepper, put it on a cookie sheet and stuffed it in the smoker. I set it to cook at 235° F for 7 hours put a load of Apple chips in the smoke tray.
This morning the meat came out lookin' good! I slid it in a large baggie and chilled it further in the fridge. I grabbed my special Lox slicing knife and sliced about half of the flat into 1/8" strips across the grain. It is so tender that chunks were coming off the ends of the strips.
Both her Majesty and I just had Pastrami knosh for breakfast. We had to force our selves to put it back in the refrigerator for sandwiches for supper. It is not salty at all. Now I have to run to the store for Swiss cheese, some sauerkraut and a loaf of rye bread. Best Pastrami I've tasted! :bow: :whoo:
Post by: lokidog on April 19, 2016, 08:16:54 PM
I threw one in this morning, no soaking, nothing added. I did split the fat so the smoke could reach the meat. I also tossed in four rubbed venison roasts.
OMG, the absolute best corned beef ever!
If anyone wants a really good CB brisket, buy one of the big ones at a restaurant supply type store (Cash n Carry for me).
Post by: Ddouble on April 19, 2016, 08:28:33 PM
Post by: The scout on April 19, 2016, 08:42:28 PM
Post by: Rich_S on April 20, 2016, 01:34:22 PM
I was just going to post a Thank You to whoever was the original OP of Smoked Corned Beef.
I threw one in this morning, no soaking, nothing added. I did split the fat so the smoke could reach the meat. I also tossed in four rubbed venison roasts.
OMG, the absolute best corned beef ever!
If anyone wants a really good CB brisket, buy one of the big ones at a restaurant supply type store (Cash n Carry for me).
Yours looks a lot moister than mine. I think I'll cut my smoking time down to 6 hours.
Post by: lokidog on April 22, 2016, 08:44:10 PM
I was just going to post a Thank You to whoever was the original OP of Smoked Corned Beef.
I threw one in this morning, no soaking, nothing added. I did split the fat so the smoke could reach the meat. I also tossed in four rubbed venison roasts.
OMG, the absolute best corned beef ever!
If anyone wants a really good CB brisket, buy one of the big ones at a restaurant supply type store (Cash n Carry for me).
Yours looks a lot moister than mine. I think I'll cut my smoking time down to 6 hours.
I did 4 hours at 225 and then 2 1/2 or so hours at 180.
Post by: quadrafire on April 23, 2016, 10:17:07 PM
Post by: quadrafire on March 12, 2018, 05:08:18 PM
I picked up a couple at Costco today. I'll do one traditional w/ cabbage etc. and smoke one. $3.79/lb
Post by: onmygame on March 12, 2018, 05:52:28 PM
Am curious as to the general preference of point cut vs flat for smoking.
I only cook flats (traditional boiled dinner) as it is our family's preference - but am open minded if there is a benefit (other than cost) of using points.
Thoughts?
Post by: quadrafire on March 12, 2018, 05:58:30 PM
I've never considered, or even heard of smoking a corned beef brisket until I opened this thread - and it sounds enticing.can't comment to that, but everything is better smoked :)
Am curious as to the general preference of point cut vs flat for smoking.
I only cook flats (traditional boiled dinner) as it is our family's preference - but am open minded if there is a benefit (other than cost) of using points.
Thoughts?
Try one of each
Post by: lokidog on March 12, 2018, 08:50:40 PM
Post by: CAMPMEAT on March 12, 2018, 09:00:02 PM
Post by: lokidog on March 17, 2018, 04:04:00 PM
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Post by: quadrafire on March 17, 2018, 05:38:10 PM
But it's smelling good. Smoked for approx 2.5 hrs 250. Then wrapped in foil
With a little water. Will go to 190ish.
Post by: quadrafire on March 17, 2018, 05:40:35 PM
Post by: The scout on March 17, 2018, 05:50:27 PM
Post by: NRA4LIFE on March 17, 2018, 06:15:41 PM
Post by: j_h_nimrod on March 17, 2018, 06:22:01 PM
Post by: quadrafire on March 17, 2018, 08:57:05 PM
Got a corned moose roast in the Instapot right now. Going to pitch some potatoes and cabbage in a few minutes. YUMYour'e still eating that old thing :yike:
:)
Post by: Calvin Rayborn on March 17, 2018, 09:54:42 PM
Post by: trophyhunt on March 17, 2018, 09:56:44 PM
Post by: The scout on March 18, 2018, 09:56:22 AM
Post by: trophyhunt on March 18, 2018, 08:39:35 PM
Post by: Bigshooter on March 19, 2018, 04:24:01 PM
Post by: Blacklab on March 19, 2018, 06:27:03 PM
Pastrami is one of my favorite sandwich meats.
mine to :drool:
Post by: quadrafire on March 19, 2018, 08:22:27 PM
Ok, smoked for 9 hrs. Around 180 for about 7 hours, then turned up to 240 for the next couple hours. Pulled at 190*, the pieces w the fat on it were amazing!!!! The pieces w/out fat were pretty dry, good flavor but a bit dry. I might do this again, but the girls like it better cooked in the crock pot.do your smoke then wrap in foil. Add about 2 tablespoons of water and wrap tight for a continued cook for a few hrs. I usually go about 190 degrees. Several hrs.
Moist and good smokiness!!
Guess I'd add I only smoke for about 2 hrs ornto
Approx 145 degrees then wrap as I described