Stampede Corn beef brisket

[Beak]

This is my second attempt at a brisket , first was a regular brisket flat , both times it came out chewy , tried malcom reeds recipe for the corn beef brisket , 590 set at 250 till brisket reached 160 degrees then wrapped it and pulled it when it reached 205 degrees , stil was chewy , do u all just keep cooking briskets till they are probe tender or is there a trick to these briskets .....everything else has come out great ...... thanks for the help

 

[breadman624]

The Malcom Reed method I used said put it in a pan with water and cover

This is my second attempt at a brisket , first was a regular brisket flat , both times it came out chewy , tried malcom reeds recipe for the corn beef brisket , 590 set at 250 till brisket reached 160 degrees then wrapped it and pulled it when it reached 205 degrees , stil was chewy , do u all just keep cooking briskets till they are probe tender or is there a trick to these briskets .....everything else has come out great ...... thanks for the help

 

[C. Keeper]

This is my second attempt at a brisket , first was a regular brisket flat , both times it came out chewy , tried malcom reeds recipe for the corn beef brisket , 590 set at 250 till brisket reached 160 degrees then wrapped it and pulled it when it reached 205 degrees , stil was chewy , do u all just keep cooking briskets till they are probe tender or is there a trick to these briskets .....everything else has come out great ...... thanks for the help

I had the same results as you, twice.

I noticed the meat wasn't graded like "choice" or "select". I also noticed the meat looked like a hack job and probably wasn't suitable to be sold as a "packer" therefore went to the brining bin.

I purchased a few flats that I will follow recipe below. No more full corned beef briskets for me unless I get a monster slow cooker.

 

[Thor8594]

For a corned beef brisket, I will soak it in water for about 24 hours changing the water about every 2 hours to draw out the salt. Then I will smoke it at 180º for about 3 hours then turn up the heat to 225º until it reaches the magical IT of 160º then wrap it until it reaches IT of 200º and put it in a cooler to rest for about 2hrs and whalah, perfect brisket every time.

 

[Beak]

Thanks for the input , I also was told it has to be cut a certain way or it’s junk , I did not know that

 

[C. Keeper]

Thanks for the input , I also was told it has to be cut a certain way or it’s junk , I did not know that

I think the cooked product needs to be cut across the grain of the meat.

 

[tpack]

I have cooked corned beef and smoked pastrami several times. I brine them for about 7 days. They have always turned out very tender. You need to be sure and cut across the grain so it is tender.

 

[C. Keeper]

Looks great!

 

[MonnieRock]

I have cooked corned beef and smoked pastrami several times. I brine them for about 7 days. They have always turned out very tender. You need to be sure and cut across the grain so it is tender. View attachment 9795View attachment 9794

Looks very tasty ! Love corned beef and pastrami

Here is one I did