What's for dinner?
- Thread starter chummer
- Start date
Someday isle
5 year old buck +
For St Patrick’s Day I took a couple prepackaged corned beef briskets, soaked them in cold water in the fridge for 24 hours to desalinate them, made my own pastrami rub, then smoked them and turned them into pastrami. Both pieces had a little bit of point meat on them so I separated them and also made some pastrami burnt ends. 
Never had crockpot corned beef before, but have been wanting to try it.
Corned beef flat cooked on low for 8 hours. Added beef broth to a little over half way up the corned beef, at 4 hours I added red potatoes, carrots, an onion, some salt/pepper and about half a beer. At 6 hours in I added the cabbage on top with 1/2 stick of butter a little salt and pepper. Turned out great and every one besides the wife thought it was very good. My wife said it was too tender and looked raw. (rofl)
Got a little left for some sandwiches.
Corned beef flat cooked on low for 8 hours. Added beef broth to a little over half way up the corned beef, at 4 hours I added red potatoes, carrots, an onion, some salt/pepper and about half a beer. At 6 hours in I added the cabbage on top with 1/2 stick of butter a little salt and pepper. Turned out great and every one besides the wife thought it was very good. My wife said it was too tender and looked raw. (rofl)
Got a little left for some sandwiches.
Wild onion.
Bowsnbucks
5 year old buck +
They taste like a cross between garlic & an onion - at least ours do. Don't know how other soils make them taste. They're delicious.
When beer battered they are very mild. Almost sweet. I scarfed a couple dozen last night.
Someday isle
5 year old buck +
Memorial Day brisket. This was a 13.5 pound whole packer. I separated the point from the flat and made slices and burnt ends. Brisket is an all day project but worth every minute.
I did this exact thing a few weeks ago. Turned out great.
T-Max
5 year old buck +
Someday isle
5 year old buck +
I have a kamado Joe ceramic smoker - I started the fire at 6 a.m. and stabilized the temp at 225 degrees. I put the brisket on at 7:00. At about 11:00 the flat stalled at about 150 degrees. The bark wasn’t quite set yet so I waited another hour and a half or so to wrap It. The point got to 170 at about the Same time so wrapped them both. The flat was at 150 and the point was at 170. By 1:00 the point was at 203 degrees so I pulled it then. It took maybe an hour or so longer for the flat to get there. The ceramic grill seems to really help the meat maintain its moisture and tenderness . 203 degrees is a good temp to check for probe tenderness. This brisket was ready then. So total cook time was maybe about 7 hours. Had I not separated the point and flat before smoking it would have taken longer than that. It was a little early for dinner so I held it in the oven at 175 for a couple hours then pulled the point, cut it into cubes, added sauce, and put it back on the smoker at 300 degrees for an hour to set the sauce. After I took the burnt ends off the smoker I sliced the brisket flat and we were ready for dinner. I’ve found that the resting time is the most important thing once it’s prone tender. Since I held it at 175 for a couple hours I let the flat rest for an extra half hour after I took it out of the oven before slicing. That probably wasn’t necessary but it worked out great.
T-Max
5 year old buck +
Thanks! I’m going to try a brisket this July 4th. Trying to ballpark times. Am I right that you can rest it for quite some time? So I can shoot for an earlier finish and allow myself additional time but if I am done earlier it can just rest it longer?
Sent from my iPhone using Tapatalk
Someday isle
5 year old buck +
Yes, you can rest it a long time. As long as the meat temp doesn’t drop below 140 degrees you’ll be fine. If you leave it wrapped in either foil or butcher paper, wrap a towel around it, and put it in a dry cooler, you can rest it a couple hours with no worries. A lot of people rest it longer than that. If I’m going to hold it for more than a couple hours though I just set my oven to its lowest temp (mine is 175) and I leave it wrapped and let it hold at that oven temp for a couple hours too. I don’t know that I’d want to hold it too much longer than four hours like that. I’d be concerned that it might dry out a little but the BBQ joints will hold them all night like that in a holding oven at 150 - 170 degrees. If cooking for a crowd I’d rather be done early and have to hold it a little bit than not have it ready in time. Brisket really isn’t as hard as you’d be led to believe. It’s pretty forgiving as long as you don’t overlook it at too high a temp. Then it’s either going to fall apart or be too dry. Falling apart is better than too dry - if it falls apart then it’s like pulled beef and still makes great sandwiches. Good luck with it and have fun.
