Brisket Points
- Thread starter thillin
- Start date
K
kcquer
Guest
The only way you find seperate points here is corned beef 
Not that I don't like corned beef, it just doesn't seem to be smoker material.
Not that I don't like corned beef, it just doesn't seem to be smoker material.mrkkti
Knows what a fatty is.
kcquer said:The only way you find seperate points here is corned beef
Oh, no my friend! I did the corned beef without putting all the stuff on it that came with the point...awesome, I fully intend on doing it again!
tommykendall
Quintessential Chatty Farker
Ditto dude
B
BrooklynQ
Guest
I tired it and it turned out like shoe leather. Gonna have to try it again.
B
BigBelly
Guest
Ok, so let me get this straight. You folks bought one of those "corn-yer-own-beef" packages from your local store, skipped the corning process and proceeded to smoke it? Fantastic...those bad boys are always so cheap...less then 6 bucks at times!
This could possibly be the poor-man's brisket!!!!
Ghetto brisket mod?
mrkkti
Knows what a fatty is.
BigBelly said:
That's exactly what I did. It was about 4 lbs, had it in the smoker at about 220* for three hours, foiled it for about two and a half hours at 220* (waited for the internal temp to get to 180* or so), than put it in a cooler for and hour (Pretty much your 3-2-1), it was perfect! I did a couple of racks of ribs and two whole chickens at also, and the briskit was the first to go!
B
BrooklynQ
Guest
That's what i did too, but i farked it up. Way too tough, way to salty.
C
cookswithfire
Guest
I foiled mine for the whole cook while I was cooking a couple of briskets
had Reubens which could of been better the rye bread in oklahoma is weak
had Reubens which could of been better the rye bread in oklahoma is weak
Bigdog
somebody shut me the fark up.
I soaked mine in TK's marinade for 24 hrs. and it seemed to cut some of the saltyness. Also used a rub with lots of brown sugar.
B
BigBelly
Guest
Man, we have stumbled across the poor man's brisket gentlemen!
H
hobo_pie
Guest
What you've stumbled across, gentlemen, is also known as pastrami.... you soak the corned beef in water for like 48 hours or so....changing the water at least 3 or 4 times.. then apply a rub of lots of black pepper and corriander.... if you search for 'homemade pastrami' recipes you'll find all of this explained... damned good eating...haven't done one in a while....might have to do one this weekend.. have two packers in the fridg that a friend brought me from Super Walmart down south..$1.28/lb.... sounds like I'm smoking this weekend boys..BigBelly said:
Ray
chad
somebody shut me the fark up.
Thanks Ray! I was hoping somebody else knew what pastrami was!!
