Hey, all...

After reading a few messages from a current thread on the [BBQ] mailing list, I've decided to take a 3# CBB out of the deep freeze to smoke this weekend.

While the thread offered some really valuable info (like soaking the brisket to get the salt out - I wouldn't have thunk to do that, myself), it's geared mostly for WSM/ECB users, and not for CS.

Have any of you tried this before, and can you offer a "tried and true" method? Or at least smoker temp, internal temp, and wood advice? Tried doing a search, but didn't come up with anything...

Joe
Temp you cook at and internal temps to aim for are the same no mater what cook you cook on.
With the brisket you are cooking, soak and rinse a few times and forget any salt in the rub you are using.
Fat has been trimed away so I would cook a nasty old fatty pork butt over the brisket, would help a lot, or cover it in bacon, or stop by a butcher shop and see it you can get some beef or pork fat to lay over the top.
This is a brisket that at the half way point foiling is a good idea.
Beef loves oak, or fruitwoods would be my choice.
Use a finishing temp as a gage but it's done when it's tender.
Jim

Thanks, Jim.

It actually took a heck of a long time to get past 165!

It had a decent fat cap on it, but I still laid a few strips of fatty bacon across the top.

Turned out quite good, actually. A little more seaszoning, and I would have made pastrami!

Basically,you did make pastrami.

Yeah, I know...but just not quite. Still tasted more like corned beef than pastrami. I knew that this was the process for making pastrami, but that wasn't my goal. Next time, though, you can bet I'll give it a go!