smoked brisket

Larry, I lied to you! I said I was cooking 2 corned beefs so I would have a lot of leftovers! I started with 8 pounds of meat and 8 people. Those lunch heads ate so much, I only have a small bowl left over! Not to worry, I have another beef hid out in the freezer:smiley: I had forgotten that they are pumped full of brine and shrink down! Did them in the Crock Pot with Potatoes and Carrots. Had to do the cabbage in a separate pot on the stove top! Man that stuff is good!

quote:
I had forgotten that they are pumped full of brine and shrink down! Did them in the Crock Pot with Potatoes and Carrots.

I cook mine in a crock pot too, and yes, they shrink a lot. Probably by half.

Maybe I can talk Mrsā€™ Cracker into going into Walmart, Iā€™m not.

Capt. Larry Teuton
Swamp Worshiper

Iā€™m fixing to cook my 1st effort at corned beef with cabbage and other veggies for a St. Patrickā€™s day dinner. Iā€™d appreciate any tried and true recipes.
Thanks guysā€¦

oc

Get some small red potatoes and a bunch of carrots. Leave the potatoes whole unless they are pretty big then halve them! Peel the carrots and cut into chunks! I also took a couple of onions quartered and put then in. Donā€™t know what kind of corned beef you got? Mine was already in brine and had a spice packet in with it. Put all the vegies in the bottom of the crock pot. Rinse the beef and place fat side up, on top of the vegies and sprinkle the spices on top of the beef! You can use water with a beer in it, but I use Beef Broth and fill the crock pot up to cover everything. Put the lid on it and turn it on high for 7/8 hours. If you can fit it in, put the cabbage on top of everything, the last hour of cooking time. I put mine in a pot of water on the stove! When you cut your cabbage, cut it in half down though the core or stem! Cut the core out at this time! Cut it into wedges and cook! Enjoy:stuck_out_tongue:

Thanks Easy! Iā€™m confused about the cabbage. Should I cook it in a separate pot and then put it into the crockpot or what?

oc

quote:
Originally posted by Pippin21

Buy the whole packer brisket (12-16 lbs with both the flat and cap). Season with whatever rub you want ( I also inject mine) and cook at 225 degrees for 10- 14 hours or an internal temperature of 195-205. When it stalls around 160 degreeā€™s pull it and wrap it tightly twice with foil. Once you reach your target temperature, take it out and cut the cap off.(The smaller fattier piece). Season the cut side of the cap and place back on the smoker in an aluminum pan for an additional 2-4 hours. Wrap the flat tightly and let it rest for at least two hours. Once the cap is done cut it into 1" cubes. They are what we Kansas City BBQ people call burnt ends.


I just drooled all over my keyboard and got the meat sweats!! :stuck_out_tongue:

In the future, where every stranger poses a potential threat, knowing the predator mindset is the only safe haven.

Xpress H20B Bay Series
Yamaha 115 SHO

quote:
Originally posted by archer

[quote]Originally posted by Pippin21

Buy the whole packer brisket (12-16 lbs with both the flat and cap). Season with whatever rub you want ( I also inject mine) and cook at 225 degrees for 10- 14 hours or an internal temperature of 195-205. When it stalls around 160 degreeā€™s pull it and wrap it tightly twice with foil. Once you reach your target temperature, take it out and cut the cap off.(The smaller fattier piece). Season the cut side of the cap and place back on the smoker in an aluminum pan for an additional 2-4 hours. Wrap the flat tightly and let it rest for at least two hours. Once the cap is done cut it into 1" cubes. They are what we Kansas City BBQ people call burnt ends.


I just drooled all over my keyboard and got the meat sweats!! :stuck_out_tongue:

lol. Here you go.Pictures from last weekend

Food porn!!! I love it!!!

In the future, where every stranger poses a potential threat, knowing the predator mindset is the only safe haven.

Xpress H20B Bay Series
Yamaha 115 SHO

oyster cracker, I cooked my cabbage in a separate pot of water on the stove top! The only reason I did that was my 2 crock pot were full of potatoā€™s carrots and meat!

PS: have lots of butter, for the potatoes and cabbage:stuck_out_tongue:

Salt and pepper only - this cut of beef has soooo much flavor already but it is important to get the brisket from a local butcher shop (call in advance and they can order a nice one - point and all) and not a grocery store. Between 11-14 lbs is probably the best range as it tends to cook a little more evenly. 225* at 1-1/2 hours p/LB and youā€™ll good to go.

Not knowing whether or not youā€™re going to ruin a $100 piece of meat is the hard part but after a few cocktails at 5am when it goes on and the aroma coming from that smoker, you forget about that very quickly. Here is one I did last 4th of July. Comes out great everytime and even yields some nice burnt ends!

This is a process, but I really enjoyed itā€¦
http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html

If you donā€™t want the pastrami, you still have a good corned beef recipe