I posted this on IS as well but thought it may be a better fit here
In honour of spring like weather I decided it was time to break out the Smoker this weekend, and in honour of St Patty's day this week my meat of choice was a Corn beef Brisket.....here goes
go to your favourite butcher and grab a 3-4lb corn beef brisket. This will make 6-10 large sandwiches. I like to make a pepper based rub for the corn beef, to do this I mix equal parts pepper corns and paprika. about 2tbsp of each, along with 2tsp of both garlic and onion powder. I throw these all into a coffee grinder and mix well (under pepper is ground). I like to apply the rub 12-24hrs prior to the meat hitting the smoker
Here is my freshly rubbed brisket
So 12 hours later it is time to fire up the smoker...the plan is to cook this bad boy for 4-6 hours depending on how thick the brisket is in the centre. So you want a fairly low heat about 250 degres. I like to make sure there is a full smoke going on prior to placing the brisket in the smoker
you can see my Bradley starting to spout some smoke..I left the vent half closed to keep some moisture in
Around 4 hours later Your looking for in between 170-180 degres as an internal temp on your brisket. Once it hits at least 170 I usually pull the brisket and wrap in foil for 15 minutes while the juices redistribute and the meat will still go up in temp another 5-10 degres
I love this pic, this is why you don't open the smoker while cooking, one you lose the precious smoke and two your temp drops in the smoker which will add cooking time
Here is the finished product...this one only took 4hrs, as it was a fairly thin 4lbs.
When it comes to corn beef it is all about the thin slices on a fresh bun....I broke out the meat slicer and make some paper thin slices to load up a few sandwiches
nothing better then smoking on a spring like day