Bought these bad boy's at Smart & Final and cooked em on Saturday. I cooked both to a internal temp of 190 then foiled and let em sit in a cooler covered in towels for a few hours. I cut the point off the brisket and will use it for burnt ends next time I smoke and what we didn't eat last night I sliced and froze for later. The corned beef was sliced thin this morning, sealed and placed in the freezer. I saved some for Rueben sandwiches tonight and will post pics later.
The Corned Beef & Brisket. Friday nightI soaked the corned beef for 30 mins in cold water, then rinsed and soaked for another 30 mins. I patted it dry then seasoned and into the fridge it went. I rubbed the Brisket with Magic Dust and stuck into the fridge as well.
Here they are all seasoned before spending the night in the fridge.
Got em on the WSM at 6:30am. I used a little Hickory and Pecan wood.
The Brisket with the point cut off.
The Corned beef ready for slicing.
How I spent my Sunday morning.