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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-23-2012, 07:24 PM   #1
Blardov
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Default Corned Beef Brisket - Need Advice

I have this 12lber which is be far the heaviest piece of meat I have smoked. Given that it could take so long to smoke, should I trim any of the fat? It seems very thick on one side and I have tried to capture that with the photos. Things to note:
  • I plain on a 225-235 cook.
  • It is 12lbs
  • It is going on a WSM 22
  • I have a cyberqII
  • I can get 14-16 hours on a full load of humphrey hardwood briqs before I need to refuel
  • This has been soaking in water since this morning and will continue to change out the water til the morning for at least a 24 soak to get the salt out.
  • I will be rubbing with Coriander and Montreal Steak seasoning
  • Wifey loves pastrami so I can't screw it up.

Further question...should I do part of the cook just on the grate and then pan at a certain point and foil at another point? Some might just say put in the pan but I don't know how I feel about it cooking in grease that long. I'm guessing this beast could go for up to 20hrs but I only say that based on what I read and everything on the internet is true.

Outside of my questions, is there anything that I am missing? I've only been smoking for about six months so I do have much to learn but am very excited about this one.




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Unread 03-23-2012, 07:49 PM   #2
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Sounds like you are on the right track. Check out the link below as many here including myself use this as a base guide. Now, personally, I would divide that brisket up a bit. This will allow you to have more spice and bark when you slice it.

http://playingwithfireandsmoke.blogs...-pastrami.html
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Unread 03-23-2012, 10:36 PM   #3
Blardov
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Very nice read..Thank you. I guess I am still confused on whether it should be cooked on the grate or a pan. The last water change I cut it into thirds but all of the thick fat is on one side so it doesn't seems like they will cook even. Any suggestions?
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Unread 03-24-2012, 05:44 AM   #4
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Quote:
Originally Posted by Blardov View Post
The last water change I cut it into thirds but all of the thick fat is on one side so it doesn't seems like they will cook even. Any suggestions?
Brisket is my albatross...

I might be late here to add my .02 But I just made a Flat into pastrami over night

Did you separate the flat and the point?
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Unread 03-24-2012, 09:11 AM   #5
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The last run at pastrami I did I started with a 14# packer and corned it myself. I trimmed almost all the fat off it like you would do a traditional brisket then i separated the point from the flat and into the brine for 10 days. After the ten days it went into a water bath for 12 hours then I cut the flat in half for a total of three pieces. Rubbed with traditional spices then onto the smoker at 225 until the IT was 170. Chilled over night then on to the deli slicer. This was last month and it's already gone, with the wife asking when the next batch will come. Hope this helps.
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Unread 03-24-2012, 12:07 PM   #6
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Quote:
Originally Posted by NBBD View Post
Brisket is my albatross...

I might be late here to add my .02 But I just made a Flat into pastrami over night

Did you separate the flat and the point?
This is where I show my ignorance because I think it is just a flat. I did a much smaller one before that wasnt corned and I could actually separate that one.
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Unread 03-25-2012, 08:31 AM   #7
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I would love to have a 12# flat. I would bring out the macho in me maybe even set a record. Sounds good already.
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