HankB
is Blowin Smoke!
- Joined
- Jan 16, 2012
- Location
- Winfield, IL
IOW "Yet another pastrami thread. :becky:
I reported on brisket I found at a price that made me happy. Here's what I got:
One was a little over 8 1/2 lb and the other just a bit over 9. They went on the 18 WSM with some oak and a little mesquite. The WSM settled in at about 240°F. At 5 hours I cut about 4 lb. from the top piece and brought it inside to finish like typical corned beef and cabbage. I boiled it with some carrots and potatoes and just before I was ready to eat, I put some cabbage in.
Here it is before going into the pot.
And ready to eat,
It was still a little firm at that point. It was good but I left it on at a simmer until SWMBO got home. I sliced off a couple more pieces and it was just about perfect.
A little later I brought the rest in off the smoker at about 10 hours total.
Before resting it, I had to slide a bot off to taste.
It was really good! Perhaps a tad salty, but very tasty! (I only soaked it for an hour prior to smoking.)
I reported on brisket I found at a price that made me happy. Here's what I got:
One was a little over 8 1/2 lb and the other just a bit over 9. They went on the 18 WSM with some oak and a little mesquite. The WSM settled in at about 240°F. At 5 hours I cut about 4 lb. from the top piece and brought it inside to finish like typical corned beef and cabbage. I boiled it with some carrots and potatoes and just before I was ready to eat, I put some cabbage in.
Here it is before going into the pot.
And ready to eat,
It was still a little firm at that point. It was good but I left it on at a simmer until SWMBO got home. I sliced off a couple more pieces and it was just about perfect.
A little later I brought the rest in off the smoker at about 10 hours total.
Before resting it, I had to slide a bot off to taste.
It was really good! Perhaps a tad salty, but very tasty! (I only soaked it for an hour prior to smoking.)