First CBB With Q-view

Discussion in 'Beef' started by scottyaz, Aug 2, 2009.

  1. scottyaz

    scottyaz Fire Starter

    I thought I would try a brisket this weekend, but 9 pounds is a bit much for the wife and I. I went to Frys and they offered to cut one small for $6.00 a pound [​IMG]

    So I got a Corned Beef brisket.

    Here it is ready to go into the smoker:



    After a couple hours the temp seemed to be coming up quickly, oped to add in a couple spuds to see how they would do:



    The stall was really long, it finally hit 160 and was ready to foil:



    The internal temp started moving right along after the foil. Here are the pics upwraping the foil and a cut picture:





    Turned out really good. The wife really liked it also. Thanks to all of you that put up how you cooked yours, helped me alot.

    I put mine on at around 225 degrees then after the foil I did kick it up 10 degrees. I only let it rest about 30 minutes (Took longer than I thought it would and we were hungry). Next time I'll take it to 195 the foil for a full hour, I think it would be a touch more tender then. Spuds were OK, I'll have to think about that one.
     
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    That is some nice pastramie you got there whether you know it or not.[​IMG]
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Glad you decided to try your hand at smoking some pastrami, although $6 per pound? Ouch!!!
    Just remember, if you can get a better deal on a larger cut it freezes and reheats beautifully so you don't have to worry about any going to waste.
    What kind of wood did you smoke with?
    Having lived in AZ for a little while I know mesquite is the main wood used.
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks like you got a winner there...
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Looks like you have a fine looking piece of Pastrami. The other red meat. I don't know where you are so worried about smoking to much meat. I smoked a 11lb siloin tip roast for a sammies (we made two) and then sliced the rest and put it in vaccum sealer bags and frozen it for later. If your serious about smoking meat your next purchase should definely a good food saver vaccum machine [​IMG]
     
  6. oneshot

    oneshot Master of the Pit SMF Premier Member

    Very nice pastrammi......[​IMG]
     
  7. tacman

    tacman Meat Mopper

    $6.00 Per Pound? While food tends to be a little more expensive here in Alaska than other places in the U.S..... My family would stave at $6.00 per pound....LOL

    Good looking CBB... thanks for sharing.
     
  8. scottyaz

    scottyaz Fire Starter

    @Fire it Up - Actually, I don't use mesquite simply becuase it is used so much here. I did it on Hickory.

    Turned out great though. Yeah, I didn't buy the $6.00 a pound cut from the butcher, that piece of meat was a Kroger brand CBB with season pouch.

    Took a solid 7 hours or so to get done.

    Thanks for the comments!
     

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