My 1st Corned Beef Brisket (CBB) Qview

Discussion in 'Beef' started by oneshot, Jul 17, 2009.

  1. oneshot

    oneshot Master of the Pit SMF Premier Member

    Well, here we go. My 1st attempt at a CBB. Fingers are crossed!!!!
    I can't help but to wonder how such a small piece of meat can take so long to smoke but I'm about to find out. If I've done something wrong so far please tell me.

    Here it is trimmed and the point seperated.
    (I hope this is right as I seem to remember reading someone said to seperate the point.)



    Ingredients used:
    Pickling spice
    Old Bay spice
    Black Peppercorn
    EVOO
    Maple wood


    Rubbed with EVOO, Old Bay and Pickling spice.


    Peppercorn ground onto the CBB.


    Wrapped and ready to go into the fridge for a nap. Not me, just the CBB.


    Hopefully I will begin the smoke Friday and the results will be forth coming.

    If anyone has any suggestions please speak now or forever hold yer meat.[​IMG]

    Added:
    I put the finished pics here to so people wouldn't have to search through the thread.

    Into the smoker at 225* and I will take them to an internal temp of 165*, then wrap them in foil with a little apple juice until

    they reach an internal temp of 185*.....


    A couple hours into the smoke I put in the probes.


    After reaching a final temp of 185* and rested for an hour wrapped in towels it's ready to be put into a big zip lock bag and into the fridge to cool before slicing.


    The final pic after slicing thin. It really took in the smoke....Mmmmmmmmmmmm good!!!


    Thanks for looking at my smoke.
     
    Last edited: Mar 13, 2011
  2. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    Hey dude,I cant help ya with this ...But it looks fine so far..Others will be here soon with all the knowledge in the world !~!!! Happy smokes !!!
     
  3. oneshot

    oneshot Master of the Pit SMF Premier Member

    Hey Jax, haven't you done a CBB yet????
     
  4. fire it up

    fire it up Smoking Guru OTBS Member

    Looking good so far oneshot.
    Congrats on your first, meat looks good even raw.
    How do you plan to go about cooking it?
    Love smoking Cb into pastrami so any questions I or many others on the site will be happy to help you out.
     
  5. old poi dog

    old poi dog Master of the Pit OTBS Member

    Looking Good OneShot. Keep the Q-Views coming.
     
  6. oneshot

    oneshot Master of the Pit SMF Premier Member

    It smelled so good I almost started chewin on it!!!![​IMG]

    I'll be smoking it in my Traeger smoker. I'm gonna start it on the smoke setting for an hour for the added smoke flavor using maple wood, then boost it up to 225. I'll pull it off and foil it at about 165 to 170 and finish it at 195 to 200. Then I'll wrap it in a towel and put it into a cooler for at least an hour, most likely longer as time allows.[​IMG]
     
  7. oneshot

    oneshot Master of the Pit SMF Premier Member

    Thanks OPD, got my fingers crossed. Qviews will be here on completion of the smoke and slicing. I might put it in the fridge when finished to firm it up and slice it real thin with the newest love of my life.
    The Slicer....[​IMG]
     
  8. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Does the Pickling Spice have any cure (nitrates) in it?
     
  9. rickw

    rickw Master of the Pit OTBS Member

    Looking good so far, I have yet to try one but I sure need to.
     
  10. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    My two cents worth. Pastrami is Reds favorite so I do it often.
    First thing is I don't do any trimming of the fat. I found that when cooked down the fat has so much flavor that it is a shame to cut it off. Matter of personal taste but try it one time. The meat is so lean the fat adds an extra element of flavor that I love.
    Second... with the slicer you have you can slice really thin. When I'm going to slice my pastrami I will take it to 180 - 185. When I'm gonna lay it on the table and slice out 1/2 inch slabs I take it on up to 200 - 205. I found it slices thin much better if you don't take it up to 200. Good luck on you smoke and I promise you it's just one of many pastrami I see in your future.
    http://www.smokingmeatforums.com/for...ad.php?t=73695
     
  11. oneshot

    oneshot Master of the Pit SMF Premier Member

    It doesn't list anything. Why???[​IMG]
     
  12. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    For sure let it cool before you slice it. It won't slice thin if you try and slice it hot. And don't forget to make up some fresh corned beef hash with what ever you don't slice. It's off the chart.
     
  13. oneshot

    oneshot Master of the Pit SMF Premier Member

    Thanks for the link PI, that was some excellent strami!!!![​IMG]
    The temp. info. is really helpful and will do the 180 - 185 as I plan to slice it thin.
    What did you use to scrape off the extra stuff on the outside???
    When you rested the strami for an hour, did you wrap it in a towel and put it in a cooler or did you just pull it and let it sit out on the counter to rest???
     
  14. oneshot

    oneshot Master of the Pit SMF Premier Member

    Is there a good link for making corned beef hash???? That sounds so good cause I love cbh...[​IMG]
     
  15. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looks like you're off to a great start. Got my fingers crossed for ya. PigNit is right. If you're gonna try and slice it thin, pull it a little earlier than we'd talked about and refridgerate it.

    Looking forward to seeing some updated picts.

    Here's a link to a CB Hash recipie that looks pretty good to me.
    http://www.smokingmeatforums.com/for...rned+beef+hash

    If you search for Corned Beef Hash you'll come up with many more for sure.
     
  16. oneshot

    oneshot Master of the Pit SMF Premier Member

    Thanks Dude, you've been a really big help!!!!![​IMG]
    Pics will be posted as soon as I gitter done...Unless I eat it all first.[​IMG][​IMG]
     
  17. the dude abides

    the dude abides Master of the Pit OTBS Member

    Oh come on...sneak a quick pict for us. LOL
     
  18. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Looks good. Has it been cured?
     
  19. oneshot

    oneshot Master of the Pit SMF Premier Member

    Nuttin doin!!!! LMAO
     
  20. oneshot

    oneshot Master of the Pit SMF Premier Member

    Cured???? I didn't know it was sick!!![​IMG] LOL

    If it's corned beef I thought they were all cured....[​IMG]
     

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