So I picked up a small corned beef brisket flat last week when I was in the mood for corned beef... WalMart's stopped carrying it in their deli section.
It was a small little guy, just about 2 pounds. Well, today I decided I was gonna cook it up. I didn't want to do the traditional boiling. I like cabbage, but no one else around here does, and I'd probably have to sleep outside for a couple of days if I did it with cabbage, anyways.
So what I did was, I threw it in the smoker set on 275. Was gonna do it for 2 hours, but got caught up in some meetings and didn't make it back home till it had been on about 3 hours. I pulled it out, stuck a thermoprobe in it and it was in the upper 160s. So I made a glaze for it, threw it in a pan, wrapped the pan tight with foil, dropped the smoker to 225 and threw it back on for another couple of hours. While it was out, I cut off some of the fat cap to throw in with some veggies - carrots, potatoes and onion.
The glaze I made was this:
Sweet Baby Ray's BBQ sauce - ~1/2-3/4 cup
Apricot preserves - ~3/4-1 cup
Dijon mustard - ~1/3 cup
Mixed it all up, poured some in the pan, put the brisket on it, then dumped the rest over the top. Finished it up to 203F in... oh, a little over an hour, hour and a half.
Boy was it good! I boiled the veggies with some of the fat, and when I pulled the brisket off I cut a couple of slices into chunks and tossed them in as well.
Not a bad dinner! A little different... I like corned beef, but this was kinda salty, sweet, savory all mixed together. I had a bunch of the sauce left over, obviously, some of which we spooned on a little bit like gravy. I have probably 1 & 1/2 cups of the sauce left - trying to figure out some use for it.
So... I know some of ya'll are dying for pics. I didn't take any pics of the cooking process, as I was running behind for a meeting and didn't have time. But here is the finished product:
So what do you think? I need to do a bigger one next time, cook it slower. I like this apricot/dijon/BBQ glaze, even though I'm not usually a fan of sweet BBQ. It worked out well.
I have friends coming over Wed evening. The wife wants me to do a pork shoulder again, but I'm considering a more traditional brisket. I just don't know...
It was a small little guy, just about 2 pounds. Well, today I decided I was gonna cook it up. I didn't want to do the traditional boiling. I like cabbage, but no one else around here does, and I'd probably have to sleep outside for a couple of days if I did it with cabbage, anyways.
So what I did was, I threw it in the smoker set on 275. Was gonna do it for 2 hours, but got caught up in some meetings and didn't make it back home till it had been on about 3 hours. I pulled it out, stuck a thermoprobe in it and it was in the upper 160s. So I made a glaze for it, threw it in a pan, wrapped the pan tight with foil, dropped the smoker to 225 and threw it back on for another couple of hours. While it was out, I cut off some of the fat cap to throw in with some veggies - carrots, potatoes and onion.
The glaze I made was this:
Sweet Baby Ray's BBQ sauce - ~1/2-3/4 cup
Apricot preserves - ~3/4-1 cup
Dijon mustard - ~1/3 cup
Mixed it all up, poured some in the pan, put the brisket on it, then dumped the rest over the top. Finished it up to 203F in... oh, a little over an hour, hour and a half.
Boy was it good! I boiled the veggies with some of the fat, and when I pulled the brisket off I cut a couple of slices into chunks and tossed them in as well.
Not a bad dinner! A little different... I like corned beef, but this was kinda salty, sweet, savory all mixed together. I had a bunch of the sauce left over, obviously, some of which we spooned on a little bit like gravy. I have probably 1 & 1/2 cups of the sauce left - trying to figure out some use for it.
So... I know some of ya'll are dying for pics. I didn't take any pics of the cooking process, as I was running behind for a meeting and didn't have time. But here is the finished product:
So what do you think? I need to do a bigger one next time, cook it slower. I like this apricot/dijon/BBQ glaze, even though I'm not usually a fan of sweet BBQ. It worked out well.
I have friends coming over Wed evening. The wife wants me to do a pork shoulder again, but I'm considering a more traditional brisket. I just don't know...
