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Post edited 2:02 am – September 23, 2009 by TomTheGrillGuy
Post edited 2:05 am – September 23, 2009 by TomTheGrillGuy

Starting with about a 3.75# Bill Bailey's Corned Beef Brisket Flat purchased from Stater Bros, I cold soaked for about 8 hours to get some salt out. I sliced a thin piece, fried it up to test for salt content and was happy. So, a lot of coarse ground black pepper, onion powder, and garlic powder and this is what she looked like:

On to the Traeger 075 with the 3 position switch set on Smoke:

Left it on for ~6 hours, and pulled off for foiling. Internal temp was 150:

Double foiled it and put it back onto the Traeger. Moved switch to Medum Setting and let it go for about an hour. Internal temp was 203 when I took it off:

Let it rest for about 45 minutes (on the cutting board away from the juices) and sliced a couple of slices before putting it into refrigerator, just so I could have a taste and take some pics:

Final result, just the right amount of salt, the black pepper made it a little spicy (in a good way!), and was nice and tender. Can't wait to make some sandwiches later today (it's 5am!) Thanks for letting me share!

Tom

Hey Kevin.

I thought I did cut it across the grain.  Really, I'm not that good with all this stuff – the grain looked like it went "lengthwise", so I cut it perpendicular.  Is that not "against the grain" – I'm not being a smart a**, I'm just wantin' to educate myself as a newbie to this stuff.  My prior experience was just GRILLIN burgers, dogs, and steaks.  But to answer your question, no it didn't fall apart or crumble.

I used the juices from the foil (added a little water), heated it up and then dipped the slices into the warm juice to heat it up before putting it on the sandwich.

Yes, they were tasty!!

Thanks for letting me share.  Wish more people would!!