Discussion in 'Beef' started by brokenwing, Jul 15, 2013.

  1. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    Hey everyone its been a while!  I was going through the freezer, and found a corned beef brisket.  I soaked the brisket in cold water for 6 hours, changing the water twice.  I then rubbed it down with mustard, and black pepper, and hickory rub.  It is now on the smoker, with a temp between 240 and 245.  The only thing I did not like, which I am not worried is the meat temp.  Normally when I put meat on the smoker the internal temp is usually 36 degrees.  This brisket  I guess from soaking in water raised the internal temp to 54 degrees, but It has been kept in the fridge so I am not worried.  I will see you when It is done!

  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Good start and no worries about Temp...It's Cured...[​IMG]...JJ
  3. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    Thanks jimmy, I know what you mean by cured, that is why I am not worried.  I just hate to see meat temps above 38 degrees when they go on the pit.  I guess it is more of a comfort zone to me.  This thing is cooking fast, I am up to 150 degrees but I know the stall is coming lol.
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    You will love it!  That is the only way I do pastrami!  Show q-views!

  5. Don't you love finding "goodies" in the freezer? Should be a good one.
  6. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    Well here is the final pictures.  It was delicious.  I made Rubens for Dinner, with fried squash from the garden.  The only difference is I do not like rye bread, so I made it on whole wheat.  Hope you enjoy.

  7. Oh man that looks good. Absolutely love pastrami, but you're speaking blasphemy about a Reuben not being on rye. Lol just kidding. That's what's so great about food, there really are no rules.

    Sent from my Galaxy Nexus using Tapatalk 4 Beta
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I love ruebens also. I like rye but it is near impossible on the bayous of south Louisiana to find any that isn't 3 or 4 weeks old.

    I just had a thought, I wonder how a whole wheat with dark brown sugar and a little ground caraway in it would work.

    Nice job on that Pastrami.......

    Everytime I see a new thread I change what I want to cook next! I'll have to order my meat and stay off the 'puter till its cooked.
  9. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    I like the brown sugar idea, now you have me thinking.  You should give it a try and report back lol.  Add that recipe to your growing list of things to smoke lol.
  10. Rye or wheat, doesn't matter that sandwich looks amazing!
  11. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Very nice job on the CB. Try pumpernickle bread next time. I think its great match for CB.
  12. africanmeat

    africanmeat Master of the Pit OTBS Member

  13. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    thank you all for the kind comments, I am hoping if I feel well enough to start posting a lot more pics of my creations.

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