Smoked Brisket Ideas

[dennishoddy]

The pastrami came out tasting really good, but spent too much time in the smoker. IMHO pastrami should be firm enough to slice thinly. This ended up really moist, but it was fall apart tender.
I'll do another for sure.
Forgot to take a pic coming off the smoker, but here is the last piece.

 

[okie362]

The pastrami came out tasting really good, but spent too much time in the smoker. IMHO pastrami should be firm enough to slice thinly. This ended up really moist, but it was fall apart tender.
I'll do another for sure.

What internal temp did you cook it to? I have a brisket flat brining in the fridge for pastrami. Will be smoked this weekend.

 

[Wheel Gun]

I'm about to tackle smoking a rack of beef ribs. I've not done beef ribs before so I'll need to do some research on this.

 

[dennishoddy]

What internal temp did you cook it to? I have a brisket flat brining in the fridge for pastrami. Will be smoked this weekend.

The recipe I used just called out cooking for 6 hours @ 225F. It didn't specify an internal temp. Left mine on for 10 hrs. Too long.
Some recipes say to soak the corned beef overnight to eliminate some of the salt. We didn't and the salt taste stood out in the final product. Next time we will soak.

 

[Shadowrider]

The recipe I used just called out cooking for 6 hours @ 225F. It didn't specify an internal temp. Left mine on for 10 hrs. Too long.
Some recipes say to soak the corned beef overnight to eliminate some of the salt. We didn't and the salt taste stood out in the final product. Next time we will soak.

I was wondering if you did the soak. Probably better to run it to a internal of 165 and then start checking it. At 185 and higher is where brisket starts to get fall apart tender, lower should slice better if you want to cut it thin.

 

[okie362]

Thanks for the input.

I'm curing mine from scratch and will likely have to soak in ice water a couple hours. It's already been soaking 9 days. LOL

 

[tRidiot]

The recipe I used just called out cooking for 6 hours @ 225F. It didn't specify an internal temp. Left mine on for 10 hrs. Too long.
Some recipes say to soak the corned beef overnight to eliminate some of the salt. We didn't and the salt taste stood out in the final product. Next time we will soak.

I would highly, HIGHLY recommend the desalinating soak. If I remember mine correctly, we soaked overnight and it was still very salty, it was not appetizing at all. I have been meaning to try it again. Mine was also very tough. I don't remember what temp I cooked it to, but it obviously needed longer. Everyone else told me it was ok, but I know better - it sucked.

Thanks for the input.

I'm curing mine from scratch and will likely have to soak in ice water a couple hours. It's already been soaking 9 days. LOL

Mine cured for 5 days and wasn't QUITE finished. Yours should be just fine by now, unless it's a HUGE hunk of meat. I personally don't think a couple-hour soak is enough. I think you're going to need at least a full day. That's my recommendation.

 

[dennishoddy]

What I've read was a 24-48 hour soak in fresh water, depending on the meat thickness. Changing out the water 3-4 times.

 

[tRidiot]

I'd agree wholeheartedly. I had to rush mine, both the cure and the soak, due to Christmas. I will try it again sometime and do it right.

 

[Mos Eisley]

OK, I didn't make this but it was pretty darn good. Mr Burns sandwich from Q39 (cubed burnt ends, chipotle bbq sauce, pepper jack cheese, onion straws , toasted bun). I couldn't even eat half of it!

That's the only way you can get their burnt ends now. Used to be able to get them by the pound like this...

Those were spectacular! Best burnt ends ever!