First pork butt

[karmar]

Got my OBS last weekend along with my single probe Auber pid & just had to smoke first pork butt ever after having come to the forum & reading all the posts on smoking. I first brined the butt for 10 hours & finally got it in the smoker at 10pm Monday nite. Set the pid for 215 degs. & set the time for 15 hrs as wasn't sure how long it would take. It weighed 9 lbs. thru in enough wood for 4 hrs smoke & let it rip. Woke up at 4:30 am, don't know why. Then remembered that water bowl needed to be checked. ran out & good thing i did as was dry. Added water & butt finished at 12:30 pm Tuesday. Took it out when IT was 197 degs. It was Fantastic!!!!!!!!! . Everyone raved about it.

Now thinking about doing a brisket & maybe some corned beef. Has anyone here ever tried corned beef & if so how did it turn out. Does beef break down as well as pork if smoked for 10 to 15 hrs or so.

Any help would be greatly appreciated.  Thanks

[DTAggie]

Welcome Karmar.  Glad to hear your first Butt was good.  I love a good butt.  Yes brisket will get tender when given the same love you did your butt.  Can't help you on the corned beef question.

[classicrockgriller]

karmar, congrats on what "sounds" like a great Smoked Butt!

Brisket works fine in the Bradley.

We like pics!

Take some pics

[TestRocket]

Karmar, I've yet to smoke a butt and I'm glad to hear yours came out so good. And I have to ditto DTAggie "I love a good butt"!

[DarqMan]

Sounds delicious... what did it look like?

We're a visual crew ;D

[Gizmo]

Now thinking about doing a brisket & maybe some corned beef. Has anyone here ever tried corned beef & if so how did it turn out. Does beef break down as well as pork if smoked for 10 to 15 hrs or so.

Any help would be greatly appreciated.  Thanks

I haven't done one in about 15 years but I use to do a Smoked Corned Beef on an old water smoker. 
Rinse the brisket and put into a foil pan
Combine 1/4 cup of water, 1 clove of garlic chopped, 1 large bay leaf, broken into pieces, and 1/2 teaspoon of peppercorns.
Pour mixture over brisket and smoke to you desired internal temperature.


I also did a chili sauce brisket and used a corned beef brisket as well.
Combine 12 oz chili sauce, 1 envelope of dry onion soup mix, 1/2 cup of water and mix well.
Rinse the brisket and place into a foil pan.
Pour 1/2 cup of water into the foil pan.  Pour the chili sauce mixture over the brisket and smoke until your desired IT is reached.

[smokinmac]

The Bradley Recipe manual that came with my OBS has a corned beef recipe in it.

[EZ Smoker]

This pastrami recipe from Habanero Smoker starts with the process of turning a brisket flat into corned beef (that is, curing it), then it adds another rub to make it pastrami.   You could skip the pastrami rub, then smoke it as he does in the pastrami section, and you'd probably have outstanding corned beef.

http://www.susanminor.org/forums/showthread.php?157-Beef-Pastrami

[karmar]

First off I want to say I'm sorry about the picture thing. I promise next time to take some & share in the forum. Also thanks for all the tips on brisket & corned beef. I have to be honest here, I didn't know brisket & corned beef were the same cut of meat tho

[Tenpoint5]

I have to be honest here, I didn't know brisket & corned beef were the same cut of meat tho

And a couple of days ago you didn't know how to do a Boston Butt. Hang around here long enough and you'll be surprised what you can learn.