Corned beef brisket temp ?

Started by dbondy, February 24, 2011, 07:59:18 AM

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dbondy

Just wanted some sugestions on the IT temp for a corned brisket, I just pulled it out of the brine and rinsed it of. I was thinking of a temp of 180 but not to sure any help would be greatfull. Thanks.

FLBentRider

Are you making pastrami or smoking it like a beef brisket?

I take pastrami to 152-155F, brisket to 180F
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OU812

What do you plan on doing with the CB?

If you plan on slicing paper thin for making sammies I would go to 155 160 F

If you plan on slicing into slabs I'd go to 180 185 F

dbondy

Thanks guys. I guess its going to more like pastrami becuase I'm going to give it a dry rub and smoke it in the obs. I'm also going to slice it up for sammies. Just didn,t know if I should bring it up to 180 or stop at 155-160 because its a brisket.

Ka Honu

If I'm smoking pastrami, I pull it at 165o, then saran wrap and FTC for a couple hours before putting in the fridge for a day. Then slice and reheat for sandwiches.  I'd probably do the same for corned beef.  Like they said, uncured brisket goes higher, usually 180-185o.

Now you have enough opinions to blame someone no matter what happens.

KyNola

Like some of the others have said, if you're looking for pastrami I would pull it at 155.

dbondy

Finally got some pics, came out great. I used Ryteks brine recipe for corned beef with add red pepper flakes , cayenne and pickling spice then let sit in the brine for 5days. After I rinsed it off I gave it a dry rub of paprika and Montreal stake spice before it went in the OBS.






All ready for some sammies.


Tenpoint5

Looks good. Did it pass the Official taste tester, I see in the lower right of the last picture??
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OU812

Daaaaaaaaaaaaaaamn that looks moist N tender.


How'd that big ol' pile of beef taste?

dbondy

Thanks guys it has a nice mild flavor of the stake spice and to salty either. It was smoked for 3hrs with cherry and wasn,t to smokey , over all i,m very happy with it. My 3 year old seems to like it he can,t keep his fingers out of it. ;D

Tenpoint5

Quote from: dbondy on February 25, 2011, 06:41:30 AM
My 3 year old seems to like it he can,t keep his fingers out of it. ;D

Then all is right in the world. Well in his world anyhow!!
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

KyNola


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