Belated St. Paddy's Corned Beef w/ Q-view

Discussion in 'Beef' started by mneeley490, Mar 19, 2016.

  1. mneeley490

    mneeley490 Master of the Pit OTBS Member

    As St. Paddy's fell on a Thursday this year, I didn't have time to cook my corned beef. So it's going in today (Saturday.)

    This is a slight twist on the traditional simmering method (which my wife has done on small pieces with very mixed results. [​IMG])  In the past I have tried buying brisket packers that have already been corned and cooking them in the smoker, with and without smoke. Those were okay, but I wanted something a little more traditional. I came up with this 2 years ago, and the first one turned out very moist and tender.

    I started out two weeks ago with a regular 17 lb, 10 oz packer brisket. Trimmed almost all the fat, and was left with 10 lbs, 8 oz. This was my $21 mismarked Costco brisket, so at least I don't feel so bad about paying for 7 lbs of fat!

    Separated out the point and flat.

    Into Pop's brine for two weeks with a little more salt than I normally use for bacon. (For bacon I use 1/3 cup, for this I went slightly over 1/2 cup. Still a lot less than commercial CB, I'm sure.) 

    Now for the good part. After rinsing, it goes into a large, foil turkey pan with some more pickling spices and about 1 qt. of beer. Today,I'm using Stone IPA.

    Temp probe in, then cover tightly with foil. This goes into a 275° oven until it hits 190° IT. This one just went into the oven.

    Last one I did took about 5 hours. After it hits the IT, remove, keeping the oven door open to cool. After the oven has cooled a few minutes, put the pan back in and let it rest for 2 hours. Done!

    I will post more pics later of the finished result.
    Last edited: Mar 19, 2016
  2. tropics

    tropics Smoking Guru SMF Premier Member

    Got a good seat and a cold one I'm in


  3. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Ok, here's the finished product. I know it looks a little bland in the pics. This was actually a lot pinker than what my phone camera captures.

    Tender, but still firm enough to slice. Had I let it go a little longer, it would have been quite a bit looser.

    Had my 15 mo. old grandson overnight, so he got to sample. With us being Irish-American, predictably, he loved the potatoes the best, but he still put away his share of the corned beef.
    tropics likes this.
  4. tropics

    tropics Smoking Guru SMF Premier Member

    Looks fine to me. I could put some of that Corned Beef away.Thanks for sharing point


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