6 1/2 weeks, wow, may not be ready, snip a small piece off, dry it and smoke it lol
Im smoking today! Lol… today I’m smoking a corned beef brisket. Yes, the red brined beef in liquid. St Paddy’s Day is next week, so I need to practice! I might be making pastrami? Anyway, on the weber smokey mtn at 225⁰ until internal temp is 165⁰, wrap w/more spices+stock, then put back on smoker until internal at 203⁰. I can’t take a pic because its already on the smoker, and I’m not opening that for nobody.
sounds delicious, post some pics after its done
The smoked corned beef brisket sounds amazing! Over 70% Irish and supposedly related somehow to the McConnell’s that had a distillery near Belfast.
Well it tastes really good, but it was on the smoker for almost 14 hours and is a bit dry. I’ve been struggling with these long smokes, but thats why we practice! Big learning curve for me lol.
looks delicious to me. thats right we practice, im still working on the perfect beef ribs lol
Maybe @Low master meat smoker has words of wisdom.
Looks good to me! @Graysin im no pit master yet! Lol. But thank you. If this is pre brined brisket I’d imagine this being the culprit, they usually clean most the fat off. I’ve never smoked one of those. After the first hour on the smoker I start spritzing with vinegar every 30-45 mins… when internal temp hits around 135° I put a stick of butter, and some seasonings in a foil bowl with 1/4 cup of water and put it on the smoker. At 145° I’m no longer spritzing I’ll start mopping with the smoked butter. 165-170 internal temp I wrap the brisket with an entire stick of melted butter. If it’s a really fatty brisket I like to use butcher paper, if it’s on the leaner side I go for foil to keep all the juices in.
Beef fat is always a better option if you have it, ghee is great, butter is cheapest.
12-16 hours before I use oil or beef fat for a binder then the rub.
At the wrap with the butter and seasonings
Slicing after a 2 hour rest
That picture tells a pretty masterful tale to me. yum.
Looks delish @Low. Thanks for the connection @Graysin. Thank you for the details. Yea my bro-in-law It was a small flat cut to begin with, only 2.3 lbs of the brined corned beef with a thin fat cap. Had a 2 hour stall at 140⁰. When it got to 165 I wrapped it in a foil pan with water and beef stock. It was a small cut but still took 14 hours to reach 203⁰. Im new at smoking, and I’m new at this smoker. I will get there!
I redeemed myself with a nice London broil on Sunday. Only had to get to 125 so that was easy!
That looks awesome! Yum. Great cut.
Smoking meat is pretty fun. I’ve only been at it a few years, but I enjoy it. I don’t think I’ve used my regular grill since getting it.
Day 86- Happy St Paddy’s Day!
2x4 is chugging along. The elder diesel is very close, and the gelatos are starting to bulk up.
2x3… the timer didn’t catch daylight savings like the 2x4’s did, so it was dark at 5:55 this morning when lights on should be 5am. I adjusted the time so it is in sync(ish) with its neighbor.
This might be the last living pic of the diesel. Im not thrilled with the amount of brown crispy leaves, but it smells terrific. Not much on the gelato. I think she liked the myco and heavy watering last week. I’m hoping she gets heavier. Unimpressed with it.
Overall, it looks like I’m better at growing Sour Diesel than Gelato. Big, dense diesel nugs.
digging the colors. Happy St. Patrick’s Day
congrats on the chop
Good morning. I chopped the 2x3 Gelato and the elder 2x4 diesel this morning. Separated the gelato into two and the diesel into 6 or something. The microscope really helps determine when to chop. Trich shots
Hangin with the first diesel chopped on left.
Gelato legs and overall/bud