Weather is still late winter clinging. About 26°F at the start of the cook and climbing rapidly toward an expected high in the mid 30s. The sky is clear and thankfully wind is light
I soaked the briskets in a big pot of water for about an hour before laying them out on the full sheet to apply the rub. They should really soak overnight to leach the salt but I did not want to wait for another day. Hopefully they will not be too salty. For rub I started with the little spice packets that came with the briskets. They look like mostly mustard with some anise and maybe coriander. Some were wet so I stuck them in the oven (spread on a plate) to dry and went to start the fire. By the time I got back in, they were toasted. ;) There were a couple tablespoons of this to which I added about a tablespoon of black pepper corns and another of coriander. In order to fit these flats on the 18 WSM, I draped them over stainless steel bowls. (Cat will have to go hungry for a while.)
This cook is on the 18 WSM. I almost went with the 22 but the flats almost fit the 18" grates and I bought a little space by draping them. They will shrink a little and at that point I could remove the props so the flats lie flat. I fired the smoker with Stubbs briquettes with a large chunk of oak and a couple chunks of mesquite.
|10:45 AM||Dump lit coals on and close up the cooker|
|11:33||190°||Opened one bottom vent full.|
|1:20 PM||220°||Set up ET-73 for remote temps|
|3:25||247°/158°/240°||Removed SS bowls. Briskets a little firm but may settle to grate eventually.|
|4:07||242°/163°/245°||Pulled half of the top brisket to cook conventionally. (e.g. boil with cabbage and carrots. Maybe a potato.|
|4:54||259°/164°/265°||Closed single open bottom vent to about half|
|6:27||238°/168°/235°||Added carrots to the pot|
|7:10||218°/166°/225||Stirred toe coals, added cabbage to pot (about 7:00)|
|7:33||240°/168°/230°||Finished a plate of corned beef and cabbage and it was very good. Still a bit firm but not tough and gristly like the one I recently got at a restaurant.|
|9:00||Cooker cooling down so I took the meat off. It is done.|
Fabulous! The corned beef and cabbage was good. The meat was a little firm when I had it so I took the cabbage out and let the meat cook another hour or so and it was much better. Flavor was a little bland but some horseradish and stone ground mustard turned that right around.
Next time I need to soak the briskets a little longer. They are bordering on a little too salty. These got about a 1 hour soak. Otherwise flavor was great!