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Any Time is Grillin Time

Unforgiven said:
Since I started brining my own my wife won't let me try a sotre brined corned beef. :p

Speaking of which, I turned mine yesterday. A few more days until I put some smoke to them.
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I'm ready to hear how your guests were wowed by your home brined briskets. My store bought corned beef was .... well, store bought. Very tasty but I know your efforts had to be far superior.
 
olbriar said:
I'm ready to hear how your guests were wowed by your home brined briskets. My store bought corned beef was .... well, store bought. Very tasty but I know your efforts had to be far superior.
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I'm doing the final prep now. Three hours in fresh water with a change every hour, then onto the smoker. I just finished the rub (brown sugar, kosher salt, onion powder, garlic powder, and freshly toasted and crushed fennel seeds). I should be putting them to heat about 45 minutes. Dinner is at 6. I'll lop off the ends to boil with the vegetables so they get the flavor as well. I'll try to remember to grab a pic when they go on.
 
And away we go...
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I'm excited for you! What temp are you smoking at? I want to know all about the cook. I watched vids smoking brined brisket that laid smoke on for a few hours then tented in a water bath. I've seen vids using the crunch wrap method as well. Being as I'm now stocked up on the cut, I need smoking advice.
Enjoy your meal my friend. I bet it's wonderful.... already looks wonderful.
 
It is the straight Treager recipe.
www.traeger.com

Corned Beef Recipe - Traeger Grills

View the best corned beef recipe. We show you how to cook and cure corned beef with the best homemade 4-5 day brine for your St. Patrick's Day celebration. The only thing missing is the cabbage.
www.traeger.com www.traeger.com

That recipe is based on a whole packer (12-16 lbs) and as I'm finding out now, doing two 6lb flats is taking significantly less time. I'd dropped down to 225 from the 250 the recipe calls for so stretch out the cook a bit. One has already reached 160 and the other is about 5 degrees behind. Once the second one gets to 160 I'll bag them up and put them back on until they reach 160. Then I'll have to FTC them until it is time for dinner.
 
Thanks! That is exactly the way I had envisioned the cook. I had planned to do the entire cook at 225° with wrap at 165° and resting when it reached 195° or so. Then one of the smoker dudes on YT smoked for two hours, placed in a water bath and tented, and added his veggies the last couple of hours.. no rest. That cook looked legit as well. I guess I can try both. I'm doing your cook first!

While researching the cook, I saw a cabbage cook I must try. The guy cut the core out much like a big watermelon plug, stuffed the hole created with butter and spices, stopped the hole with the plug, and then smoked the head. After smoking he removed the outer blackened leaves and the plug then quarter cut the cabbage head and served it like an onion blossom. It was pretty and looked good.
 
I have to different brands of pepper jack, a mild cheddar, and a cheddar gruyere that I rubbed with cajun seasoning cold smoking. A week from tomorrow I'll find out what a rub will produce. My son is cold smoking some peanuts today. He spiced them with a bit of butter, garlic, cayenne, and seasoned salt. I've not tried season salt. I'm anxious to hear his report.

He is smoking corned beef brisket tomorrow and trying the smoked cabbage cook. I'm more than interested on how his cabbage turns out.
 
So, that recipe I posted still works, but if you are doing flats, cut the time in half at least. What should have been an 8-10 hour cook I was able to stretch to about 5 1/2 hours. I should be good to get 3-4 hours in the hot box using the FTC method.
 
ocnbrze said:
gonna be grilling some salmon today. i'm thinking of a miso chili crisp glaze. and maybe some grilled lemon asparagus.
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That sounds good. The last two trips to Costco, fresh caught salmon was on my shopping list. First trip they had zero salmon and the second just farm raised. Fresh caught is much better in my opinion.

Unforgiven said:
My goto (well, I'm not a salmon fan, but my wife and son love it) is to massage in some teriyaki sauce and yes, pair with asparagus.
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I love fresh salmon and so does my wife. I even like canned salmon which is about nasty in comparison. Yes yes on asparagus to compliment the meal.
 
Unforgiven said:
So, that recipe I posted still works, but if you are doing flats, cut the time in half at least. What should have been an 8-10 hour cook I was able to stretch to about 5 1/2 hours. I should be good to get 3-4 hours in the hot box using the FTC method.
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My normal brisket half takes around 6 hours at 225°. I've never seen an extended rest being a bad thing. I bet you are in for a treat.
 
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olbriar said:
That sounds good. The last two trips to Costco, fresh caught salmon was on my shopping list. First trip they had zero salmon and the second just farm raised. Fresh caught is much better in my opinion.
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i only buy wild caught fish. the farm raised fish, though sounds great, are bad for the environment. plus they are fed corn based feed and thus not very nutritional and have an off color to them.
 
I have two pork butts thawed that I'm going to smoke either tomorrow or when I'm at work on Monday. I need to empty my chest freezer to defrost and clean, and I can refreeze the pulled pork in 1lb packs using the seal a meal so it is more convenient to use, and that will still leave me with 1 butt on one picnic roast. I think I'll do one with my normal homemad rub, and the second one with a heavy salt and black pepper crust, more like a smoked pork roast. Sooo, I'l be having 20lbs+ of pulled pork if anyone is hungry. :p
 
ocnbrze said:
i

i only buy wild caught fish. the farm raised fish, though sounds great, are bad for the environment. plus they are fed corn based feed and thus not very nutritional and have an off color to them.
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Fresh caught is not readily available in Kansas.... imagine that. It is far more available than it was when I was a kid... it was only found in the finest restaurants and you were taking their word on that. Your best bet was to catch your own fish. No salmon fishing in Kansas. :) Catfish or flathead cats are the most abundant and tasty fish Kansas has to offer. Fresh caught salmon and cod demands a premium but is worth the money. I just don't buy farmed fish.
 
Unforgiven said:
I have two pork butts thawed that I'm going to smoke either tomorrow or when I'm at work on Monday. I need to empty my chest freezer to defrost and clean, and I can refreeze the pulled pork in 1lb packs using the seal a meal so it is more convenient to use, and that will still leave me with 1 butt on one picnic roast. I think I'll do one with my normal homemad rub, and the second one with a heavy salt and black pepper crust, more like a smoked pork roast. Sooo, I'l be having 20lbs+ of pulled pork if anyone is hungry. :p
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Pulled pork is always yummy and freezes great! I'm still wanting to try my hand at making some capicola out of the money muscle from a pork butt. It's on my bucket list. :) I often bag up pulled pork in pounders or so. Makes for great thaw and add to dish options on the fly.

I'm smoking a rack of beef back ribs tomorrow. The rack is vac sealed and I don't recall just when or why it's in my freezer. It's time that rack sees some smoke! I think I'll use my traditional rib rub.
 
They are way cheap and fun to play with!

I mentioned earlier about my great desire to get into the world of charcuterie with making some capicola out of the coppa muscle of a pork shoulder.
Here is the video of a guy making some capicola step by step to give you some clue what it entails. 15 minutes long but worthy of the watch if you have any interest at all of getting into charcuterie.
 
olbriar said:
They are way cheap and fun to play with!

I mentioned earlier about my great desire to get into the world of charcuterie with making some capicola out of the coppa muscle of a pork shoulder.
Here is the video of a guy making some capicola step by step to give you some clue what it entails. 15 minutes long but worth of the watch if you have any interest at all of getting into charcuterie.
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This is essentially what you use, right?
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