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Unread 08-20-2010, 11:48 AM   #14
Wrench_H
is one Smokin' Farker
 
Join Date: 10-22-09
Location: Wilmington, NC
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Okay, here's the pics of the final product. I ended up soaking it in clean water for about 18 hours changing the water 3 times. I cooked it to 150 in the smoker between 225 and 250 and then foiled it hoping for around 170. After I foiled it, It went to 178 very quickly which was a little higher than I wanted. I'm not sure if that is the reason for the brownish color or if it just lost color in the brine. It would also be nice to have a deli slicer as it is hard to get it as thin as I would want. Those are the negatives, the positives are that it tasted great by itself and even better toasted on some rye bread with swiss cheese. I'll be having these sandwhiches all weekend. Next time I think I'll either try a dry cure or an already corned brisket, but I was pretty happy with this one for my first try. Thanks again to you all for your help.
Attached Images
File Type: jpg 20100820 052.jpg (54.2 KB, 94 views)
File Type: jpg 20100820 053.jpg (57.0 KB, 94 views)
File Type: jpg 20100820 055.jpg (60.7 KB, 94 views)
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Anthony - Pork City Grillers KCBS team

CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn

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