Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: GunSlinger on May 01, 2017, 03:13:07 PM
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Hey Folks -
Haven't been on the forum in a little while so I have a lot of catching up to do. Some mighty fine looking foods on here I need to check out after a brief inspection. I haven't eaten lunch yet and my tummy is already churning from the pix :-X
Last night, smoked a corn beef brisket. I got like 5-6 still left in the outside freezer. I always buy a bunch after St. Patty's Day because they're on sale. Make great sandwiches and corn-beef hash for breakfast :thumbup:
Smoked at 240 using CookinPellets Perfect Mix. Pulled at 191 and let it sit for 20 minutes are so. Whipped up some fresh organic green beans with mushrooms as a side dish. As usual, family ate off "paper plates" because somehow I always end up on clean up duty :P
(http://i1208.photobucket.com/albums/cc373/SoCalEMT/20170430_170616_resized.jpg) (http://s1208.photobucket.com/user/SoCalEMT/media/20170430_170616_resized.jpg.html)
(http://i1208.photobucket.com/albums/cc373/SoCalEMT/20170430_170623_resized.jpg) (http://s1208.photobucket.com/user/SoCalEMT/media/20170430_170623_resized.jpg.html)
(http://i1208.photobucket.com/albums/cc373/SoCalEMT/20170430_170939_resized.jpg) (http://s1208.photobucket.com/user/SoCalEMT/media/20170430_170939_resized.jpg.html)
(http://i1208.photobucket.com/albums/cc373/SoCalEMT/20170430_171218_resized.jpg) (http://s1208.photobucket.com/user/SoCalEMT/media/20170430_171218_resized.jpg.html)
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I've never smoked a corned beef brisket.
Yours looks like it made a delicious meal.
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I've never smoked a corned beef brisket.
Yours looks like it made a delicious meal.
Very easy to do and it comes out great every time. I just lather mine with simple yellow mustard, favorite dry rub and smoke it until 190-195. This one took about 6-7 hours because you do get the stall around 140-160.
If you want to get rid of some of the salty flavor, you can brine over night in plain water. Then rinse, pat dry and apply rub. If you can buy the point that will come out more juicer and tender than the flat as well.
Cheers!
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Looks great. We do this and package it to have for sandwiches every so often.
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Great looking cook!