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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-05-2012, 11:23 AM   #16
Big George's BBQ
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I used thirdeyes method. Foiled at 165 with beer. Pulled at 195-200 and let it rest. Used my slicer and sliced thin It was awesome
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Old 01-05-2012, 11:28 AM   #17
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Never ever seen a brisket that large in my life.
Lucky to find a 12-14# pounder around here let alone a corned one that size.

I am sure it will taste just fine RonL.
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Old 01-05-2012, 12:21 PM   #18
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Here are the pastrami chunks after 4 hours...



Both were around 160 internal so I foiled both with beer. I'm going to pull one at 170-ish and rest and chill. The other I am going to let go to around 200, rest and chill. We'll see how the two methods compare.
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Old 01-05-2012, 02:09 PM   #19
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What good is size if you jusy lay there

Nice start there Cap'n Ronnie
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Old 01-05-2012, 02:17 PM   #20
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What good is size if you jusy lay there

Nice start there Cap'n Ronnie
Conservation of energy. Let the other do all the work.
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Old 01-05-2012, 02:33 PM   #21
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What good is size if you jusy lay there
Shhh... That was supposed to be our secret!
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Old 01-05-2012, 02:36 PM   #22
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One of the benefits of working at home is that I can fire up a cooker and cook during the day. One of the disadvantages is that I am at the whim of my calendar :( I had a telepresence call scheduled right after I foiled the pastrami, but it was only supposed to last for 30 minutes, so I figured I would be able to catch one of the chunks when it was in the 170s. Well, the meeting ended up going to 90 minutes and when I went out to check the internal temp they were both in the high 190s! I let them go until they hit 200 and they are now resting. I'll pop them in the garage fridge shortly and ignore them until it's time to slice for dinner.

More pictures later
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Old 01-05-2012, 02:44 PM   #23
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conservation of energy. Let the other do all the work.
swoooosh - thwack!!!!
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Old 01-05-2012, 02:56 PM   #24
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Old 01-05-2012, 03:08 PM   #25
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Quote:
Originally Posted by Ron_L View Post
One of the benefits of working at home is that I can fire up a cooker and cook during the day. One of the disadvantages is that I am at the whim of my calendar :( I had a telepresence call scheduled right after I foiled the pastrami, but it was only supposed to last for 30 minutes, so I figured I would be able to catch one of the chunks when it was in the 170s. Well, the meeting ended up going to 90 minutes and when I went out to check the internal temp they were both in the high 190s! I let them go until they hit 200 and they are now resting. I'll pop them in the garage fridge shortly and ignore them until it's time to slice for dinner.
I hate when that happens. At least neither of them got burnt!
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Old 01-05-2012, 03:10 PM   #26
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Both will be excellent
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Old 01-05-2012, 03:18 PM   #27
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I'm starving watching this!

Cheers!

Bill
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Old 01-05-2012, 05:19 PM   #28
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I'm starving watching this!

Cheers!

Bill
That is just what I was thinking.
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Old 01-05-2012, 05:21 PM   #29
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Quote:
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I'm starving watching this!

Cheers!

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Think of it as payback for making me wish that I was on a houseboat for the past two weeks!
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Old 01-05-2012, 06:29 PM   #30
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Quote:
Originally Posted by SirPorkaLot View Post
It's all about the slice.

cooked to 200 will cause a thin slice (cut on slicer) to fall apart.
I prefer to pull at ~170 & steam before serving (like Guerry said).

Sliced thin against the grain will make it very tender even at 170F.
Me x 3
thanks Ron!
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