Gary H. NJ
TVWBB Platinum Member
I have a friend that was going to brine his own corned beef, but pneumonia and a trip to the hospital has held him back. I've decided to make it and have it ready for him in a week. Bought an Angus brisket today and trimmed and separated the flat from the point. The flat is currently brining in my fridge. I decided to make burnt ends of the point. However, I slept late and after the trip to buy the brisket, didn't get the point on the smoker until 11:30am. 
Point trimmed, salted, rubbed with my rub. I try to keep it simple: black and green peppercorns, coriander, cumin, ancho and pequin peppers, cinnamon, allspice, Mexican oregano, granulated onion and garlic, a little sugar.
Temped the smoker, but not the point. Kept things around 225-240F until 4pm. Let it climb up a bit and foiled with a sliced green apple for about an hour. Getting tender going in.
WSM temp was about 290F. Took the point out of the foil and put it back on the grate, naked, for 30 minutes, then glazed with some of my sauce with a bit of pomegranate molasses, orange juice, butter and honey added. Here it is off the smoker resting. Mmm, crunchy.
Got the sides going. Glazed carrots and turnips with ginger, chestnuts and water chestnuts. Recipe here. (The fresh water chestnuts were my own addition.)
Tuscan potatoes and green olives. Saute the shallot and garlic. Add chopped rosemary, boiled potatoes, cherry tomatoes, pitted green olives, splash of tomato sauce and 1/2 cup of the potato water. Bring to a boil. Season salt and pepper. Turn off the heat and stir in the pecorino romano.
Slice up the burnt ends and drizzle some glazing sauce over the top.
Plated. A bit rich and starch heavy, but delicious on a chilly night. Thanks for looking and enjoy your evening!
Point trimmed, salted, rubbed with my rub. I try to keep it simple: black and green peppercorns, coriander, cumin, ancho and pequin peppers, cinnamon, allspice, Mexican oregano, granulated onion and garlic, a little sugar.
Temped the smoker, but not the point. Kept things around 225-240F until 4pm. Let it climb up a bit and foiled with a sliced green apple for about an hour. Getting tender going in.
WSM temp was about 290F. Took the point out of the foil and put it back on the grate, naked, for 30 minutes, then glazed with some of my sauce with a bit of pomegranate molasses, orange juice, butter and honey added. Here it is off the smoker resting. Mmm, crunchy.
Got the sides going. Glazed carrots and turnips with ginger, chestnuts and water chestnuts. Recipe here. (The fresh water chestnuts were my own addition.)
Tuscan potatoes and green olives. Saute the shallot and garlic. Add chopped rosemary, boiled potatoes, cherry tomatoes, pitted green olives, splash of tomato sauce and 1/2 cup of the potato water. Bring to a boil. Season salt and pepper. Turn off the heat and stir in the pecorino romano.
Slice up the burnt ends and drizzle some glazing sauce over the top.
Plated. A bit rich and starch heavy, but delicious on a chilly night. Thanks for looking and enjoy your evening!
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