Frank H
TVWBB Gold Member
No more foolin around! I've been threatening to smoke a leftover point cut corned beef that didn't make it into the boiled dinner for st pattys and today I said "no more dithering , I'm doing it today"
So I dug my WSM out of the garage , put the corned beef on to soak , got all my charcoal stuff out
Went back in while the fire got going and did a little prep on the rinsed corned beef (about 4 lbs)
Cracked black pepper,onion and garlic powder. Didn't have any coriander seed or juniper berries , so I guess this will be more of a straight corned beef than pastrami....I just hope it's not too salty.
Meat went onto the smoker at 10:23 AM no water in the pan , just some gravel in a foil pan and the meat is in a foil pan , so cleanup should be a breeze. Smoker is rockin along at 250 and now all I gotta do is foil it when it hits 170 and then we'll see if it gets done before bedtime. I will post some more pix as the day goes by.
meats been in the smoker just over 2 hrs and the IT is 175. Tested the meat with a meat fork and a cake tester probe and it feels fairly firm yet. i think its got a little way to go.Covered the pan with foil and threw it back on. The temp of the smoker jumped up to 300 pretty quick because of having the lid off , but I closed the vents down almost all the way and propped a wind break(square of plywood) in front of the windward vent. It's a little breezy out there today.
Just over 2 and a half hours and this corned beef is DONE! I am amazed , but the IT is 195 and , more importantly , the meat fork slides into the brisket like a hot knife into buttah! I cut a wee snip off a corner and I'm going to have to say it tasted good , but I'm thinking its going to be salty......PROBABLY shoulda soaked the meat overnight. The brisket is currently resting in a cooler , wrapped in foil And a ziplock and a bunch of towels....gonna check it at 4pm
After a nice 2 hour rest in the cooler , I couldn't wait to try my corned brisket. I sliced a few hunks and it is delicious. Tender , juicy , nice and smoky but not overpoweringly so and not salty at all! Just right.
So I dug my WSM out of the garage , put the corned beef on to soak , got all my charcoal stuff out
Went back in while the fire got going and did a little prep on the rinsed corned beef (about 4 lbs)
Cracked black pepper,onion and garlic powder. Didn't have any coriander seed or juniper berries , so I guess this will be more of a straight corned beef than pastrami....I just hope it's not too salty.
Meat went onto the smoker at 10:23 AM no water in the pan , just some gravel in a foil pan and the meat is in a foil pan , so cleanup should be a breeze. Smoker is rockin along at 250 and now all I gotta do is foil it when it hits 170 and then we'll see if it gets done before bedtime. I will post some more pix as the day goes by.
meats been in the smoker just over 2 hrs and the IT is 175. Tested the meat with a meat fork and a cake tester probe and it feels fairly firm yet. i think its got a little way to go.Covered the pan with foil and threw it back on. The temp of the smoker jumped up to 300 pretty quick because of having the lid off , but I closed the vents down almost all the way and propped a wind break(square of plywood) in front of the windward vent. It's a little breezy out there today.
Just over 2 and a half hours and this corned beef is DONE! I am amazed , but the IT is 195 and , more importantly , the meat fork slides into the brisket like a hot knife into buttah! I cut a wee snip off a corner and I'm going to have to say it tasted good , but I'm thinking its going to be salty......PROBABLY shoulda soaked the meat overnight. The brisket is currently resting in a cooler , wrapped in foil And a ziplock and a bunch of towels....gonna check it at 4pm
After a nice 2 hour rest in the cooler , I couldn't wait to try my corned brisket. I sliced a few hunks and it is delicious. Tender , juicy , nice and smoky but not overpoweringly so and not salty at all! Just right.
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