Corned Beef Brisket / Pull My Pork BBQ 4K

hey welcome back I’m Carlton Duncan Ireally appreciate you being here todaywe’re going to be doing a corn beefbrisket flat it’s about four pounds andwe’re gonna be smoking and basicallymaking press from me out of it and thisis going to tie into our next video thatwe do and you’re going to want to watchthat too but today we’re gonna be makingbasically pastrami out of this cornedbeef brisket flat so let’s get to itokay the first thing I did to it butI’ve removed it from the pack I tookthat little pack of spice seasoning thatwas in it it chunked it it’s gone wesoaked it in water for about an hourjust to remove some of the salt flavorthe next thing we’re gonna do we’regoing to season this up before we put iton our bradley smoker we’re gonna besmoking this on a bradley smokerprobably around 250 260 degrees andwe’re gonna be using apple biscuit sothe first thing we’re gonna do I’m justgonna put a light coat of granulatedgarlic on it it’s a real simple rub realsimple way of doing it’s gonna turn outfantastic for what we’re doing with itnext video and you want to hang out youwant to stay tuned for that becausethat’s gonna turn out really good too sowe’re just gonna put it good coat ofgranulated garlic over the whole thingnow we’re gonna turn it over and we’regonna put a light coat on this okay nowthe next thing we’re going to do let meturn this back over next time we’regoing to do I’ve got some Montreal steakseasoning here and we’re just gonna puta light coat of Montreal steak seasoningon itover the whole thingno kiddingMontreal steak seasoning is really goodon beef I really like it on beef I’vegot a good flavor to itI just scattered it everywhere now we’regoing to put this on there on this sideokay all right we got this seasoned upwe’re gonna go fat side up with it I’mgonna go out I’m gonna get to Bradleygoing get it up to temp we’re like sleepwe’re gonna be running between 250 and260 degrees and we’re gonna take itfirst to a internal temp of 160 and thenI’ll show you what we do from there butlet me go get my smoker up to go and weuse an apple biscuits so I’ll be rightbackokay Brad leads up to 260 degrees we’regonna get a corned beef on there startsmoking with apple biscuits and we’regonna take it to an internal temperatureof 160 and then we’re going to pull itwe’re gonna do another step to it so letme go get this on and I’ll see you backwhen we pull it at 160 degrees internaltemperature and I’ll show you what we donext okay according beef brisket flat itreached a 160 degree internaltemperature we pulled it off we put itin this little disposable pan and whatI’m gonna do I mixed up some beef brothand one teaspoon of the Cajun bait sweetonion seasoning and we’re gonna add itin here and we’re just going to putenough in here that we fill up about 1/3the way of the thickness of the brisketplan okaynow I’m going to take I’ve got somedried minced onionsand just kind of not a whole lot just alittle bit in here just for a littleextra onion flavor okay now we’re goingto cover this with aluminum foil tightlyokay now I’m going to go ahead and getthis back on the smoker we’re gonna takeit to an internal temperature of 195degrees then I pull it off we’ll see howit turns out I’ll be right backokay our corned beef hit 195 degreeinternal temperaturewe pulled it off I’ve got it sittinghere we’re just gonna let it sit hererest for about 30 minutes then I’ll comeback we’re gonna cut some of this upwe’re going to try it it’s gonna beoutstandingokay our corned beef or pastramiwhatever you want to call it it hasrested for about thirty minutes and nowwe’re ready to slice it up but before wedo let’s kind of cover what we did to itwe took about a three to four poundcorned beef brisket flat and we soakedit in cold water for about an hourpulled it out dried it off and then weput a light coat of granulated garlic onit and then a light coat of Montrealsteak seasoning on it put it on ourBradley smoker at about between 250 andturn at 60 degrees with some applebiscuits and we smoked it till itreached an internal temperature of 160degrees we pulled it off we took adisposable aluminum pan put it in it wetook some beef broth and we put oneteaspoon of the Cajun bait sweet onionseasoning in that and then we filled upthe pant will is about one-third the wayfull up the side of our brisket coverwas low and fall we put it back on theroot smoker till it reached an internaltemperature of 195 degrees pulled it offjust let it sit for thirty minutes torest pulled it out now we’re ready toslice it so I’m just gonna start righthere at the end oh yeah I want you tolook at thator that looks so good that’s gonna makesome really good sandwiches there Oh mymama got some really good stuff rightthere really good stuff you’re gonnahave to we’re making this for our nextvideoso you want to tune in for that onebecause that next videos can be reallygood we’re going what we’re going to dowe’re going to vacuum seal this and putit in the freezer then we’re gonna pullit out we’re gonna heat it up Suvi youknow or in boiling water but just putthe whole thing in boiling water thenwe’re gonna slice it up and you’re gonnabe amazed at the sandwiches we make thenext time on it so you’ll need to tunein for that I want to send a thanks outto everybody who watches my videossubscribe to my channel I trulyappreciate your supportand I want to send to thank South toHaley home.com their if they supportthis channel a lot this is their cuttingboard here fantastic cutting boardthere’ll be links to their websitereally appreciate it if you would be apatron of that company and I want tosend a special thanks out to all the menand women in the military that areserving around the world and all of ourveterans and I want to send a specialthanks out to all the police officersEMS firemen first responders our doctorsand our nurses that are caring foreverybody right now they deservetons of gratitude for what they’reputting they’re putting their lives onthe line to save ours so thank you verymuchyou