Saturday Smoke

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Toby Keil

Executive Chef
Joined
Jan 15, 2008
Messages
2,669
Location
Thousand Oaks, CA
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.
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Here they are all seasoned before spending the night in the fridge.
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Got em on the WSM at 6:30am. I used a little Hickory and Pecan wood.
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The Brisket with the point cut off.
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The Corned beef ready for slicing.
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How I spent my Sunday morning.
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Smokey Lew said:
I would love a meat slicer like that!!! The problem is that if I popped for one, my wife would make sure that I'm the first thing run through it. :LOL:


Who wears the pants in your house? Your real name isn't Greg, is it?
 
That's cool Toby.. I just picked up a corned beef brisket too. Good job man!!
 
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