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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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03-17-2014, 09:58 PM | #1 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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When life gives you briskets, make pastrami!
IOW "Yet another pastrami thread.
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, :D 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.)
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Weber Crazy |
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03-17-2014, 10:07 PM | #2 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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I want life to give me briskets. Lol
Man the look good. On a side note. How did you cook the cabbage?
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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03-17-2014, 10:53 PM | #3 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
I brought a piece of the brisket in after about 5 hours on the smoker and put it in a pot and just covered with water. I added potato chunks and carrots after it had simmered a couple more hours. Just before I was ready to eat, I set the cabbage wedges around the outside and cooked them until they were done and took the cabbage off. I don't like mushy cabbage! When SWMBO got home, I dropped one of the cabbage wedges back in the pot (I had simmered the corned beef a little longer) and in seconds, it was warm enough to serve.
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03-18-2014, 12:30 AM | #4 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Looks delicious.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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