EDIT: Added pictures. Can also confirm that this was very moist and the flavor was just about perfect (touch too much pepper).
160º Corned Beef Brisket:
Last week, I saw a Corned Beef Brisket at Aldi, and couldn't resist. I have previously cooked these in a slow cooker covered with water, then finished under the grill.
This time:
1. Water bath in the fridge for 12 hours.
2. Trim fat. Seasoned with the little packet that came with it, plus Robertson's BBQ spice (from South Africa) and fresh ground black pepper.
3. +- 2.5oz Pecan. 225º. Internal temp to 158º. Took 2.5 hours.
4. Brush on a light coat of Sweet Baby Ray's.
5. Back in the smoker at 250º until IT reached 162º. +- 30 minutes.
6. Placed under grill to crisp top.
7. Rested 30 minutes.
There was clear juice seeping out during the grill and resting phase.
I really liked this and see no need to go to a temp over 160º. Next time I will aim for 155º, baste, then 160º.
Finally, a note about two things y'all really, really should try.
1. Roberton's BBQ spice - Available at your local South African store (if you have one) or you can get it from Amazon.
https://www.amazon.com/gp/product/B003UAARI22. Mrs Ball's Chutney - Available at Publix in the British section, or from your local South African store. Do NOT buy from Amazon - their price is insane.
The BBQ spice + garlic salt is perfect for pork chops, steaks, burgers and just about any meat you put on a grill.
I use Mrs Ball's Chutney for sandwiches (lamb, beef, brisket, pastrami, curry chicken), in spaghetti meat sauce (1-2 Tbsp) and any other sauce where you want a touch of sweetness.
It is unique and NOTHING like the other chutneys you find in the grocery stores.