martyleach
Quintessential Chatty Farker
- Joined
- Dec 18, 2010
- Location
- Pleasant...
Got a 10lb Packer Brisket Corned Beef from Fart and Smile (Oops, sp.) that looked really good. They had cut off a lot of the flat.
First, I trimmed it, gave it a good slice through the fat to tell me the grain direction, then put it in a large pot of water with a chopped up potato. 24 hours later I changed the water and the potato. After 48 hours, I prepped it with Thirdeye's rub (2X) and wrapped in the fridge in cling wrap. After another 12 hours, I put it on the BGE with hickory at 250 degrees. There I left it until it hit 165 IT.
I then put it in a double wrap of heavy duty alum foil with 1 cup of unsalted beef broth. The wrapping is air tight and should puff up like Jiffy Pop if done properly. After about 2 hours the IT will be about 195-200.
Wrap in towels for about an hour and slice thinly across the grain.
Heaven on Earth, Baby!
Sorry, the flash didn't go off so this is kinda purple....
Just gotta have a Rueben....
First, I trimmed it, gave it a good slice through the fat to tell me the grain direction, then put it in a large pot of water with a chopped up potato. 24 hours later I changed the water and the potato. After 48 hours, I prepped it with Thirdeye's rub (2X) and wrapped in the fridge in cling wrap. After another 12 hours, I put it on the BGE with hickory at 250 degrees. There I left it until it hit 165 IT.
I then put it in a double wrap of heavy duty alum foil with 1 cup of unsalted beef broth. The wrapping is air tight and should puff up like Jiffy Pop if done properly. After about 2 hours the IT will be about 195-200.
Wrap in towels for about an hour and slice thinly across the grain.
Heaven on Earth, Baby!
Sorry, the flash didn't go off so this is kinda purple....
Just gotta have a Rueben....
