Well I put the Corned Beef in the BS before work today. Got the Mrs. listening for the Maverick alarm. She knows how to FTC. I set it for 190 internal. I am out of hickory so I used maple. I have plenty of devil wood but reluctant to use it for this. I hope this is good.
How many pounds is it and is the kind of corn beef in the package with the lil pack of pepper grains.Just wondering i had one 3.5 lbs it was one that was lable corn beef brisket .please see my post on corn beef gone wrong topic.I hope the best for ya keep us updated thanks alot.Also how much smoke time.
it will be good pg...
low and slow to 190... thats what i did... gotta do it again... real soon leaving too... la april 12th for the big central valley... bakersfield to redding...
you gotta eat...
owrstrich
....rat,
It's a 3.61 pounder and it was covered with the peppercorns etc. No packet. I called the Mrs. and its currently at 168 deg. Its 3:50 or so now. It should be perfect at about 6 or so. I picked it up from Costco.
O...rich,
I see you follow the sun. I saw it today (the sun)for the first time in a while. Man I'm so tired of the rain. It hasn't stopped the Bradley though.
P.S. Did you get the BMW?
Sorry to go off subject, but what is Devil Wood?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Foam Steak</i>
<br />Sorry to go off subject, but what is Devil Wood?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> that would be Mesquite [;)]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Phone Guy</i>
<br />... I have plenty of devil wood but reluctant to use it for this...
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
You smart man Kemosobe...I would thing Maple would work great.
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
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If a man says he knows anything at all, he knows nothing what he aught to know. But...
Didn't see this thread earlier. Just got back from the store and low and behold corn beef was on sale. saved 5 bucks on a 4.5 lb flat. Smoking it fat side down meat side up with black pepper all over the top. I rinsed it really well and patted it dry before I put the pepper on it. Its in the bradley at 250ish with 3 hrs of maple smoke[:D].
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
here it is....
(http://img.photobucket.com/albums/v288/Jeff100/100_0181.jpg)
(http://img.photobucket.com/albums/v288/Jeff100/100_0183.jpg)
(http://img.photobucket.com/albums/v288/Jeff100/100_0184.jpg)
Next time I think I would use hickory or oak.
the maple just wasn't/isn't quite a strong enough smoke flavor for me even after sitting overnight[;)].
Jeff
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(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Looks great Jeff.....I did a 3lb corned beef today and used hickory. What I did is smoked it for 3 hours @ 210F, then I wrapped it in foil with 2 tbls of apple juice and continued to cook for 3 more hours @ 215F. I'm just FTC'n it now and I sure hope it comes out as good as yours looks [:p]. Did you foil it at any stage of the cook? and jeez I wished I did the pepper coating...next time
<i><font color="green"><b>Mike </i></font id="green"></b>
<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
-John Wayne
Jeff,
I hope you picked up a loaf of Rye, a pound of Swiss & a jar of Grey Poupon to go with that. PLUS: a 6 pack.... Man, that looks great.[:p]
E-Mail me a corned beef on rye w/swiss & mustard. <i>PLEASE</i>
That looks like a good flat cut too, not an half inch of fat like most have on them. It's always neat how they put the fat on the label side so you have to manipulate it around to see how thick it is. Sneaky sales technique[:(!].
You know they get a premium price for corned beef and it's made from the cheapest cut of beef out there. I buy whole brisket and trim it up, then grind it for ground beef & summer sausage. Easy to control the fat content this way.[;)]
ChefBill
If you can eat it, you can smoke it.
That looks real nice Jeff. I'm going to the store and pick some up while it's on sale.[:)]
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I did not foil at all until it was finished[:D].
For supper last night I made some mini ruebens on my ceramic cooker. 4 minutes per side with the grid at the opening level or elevated up off the coals @ 350°f
(http://img.photobucket.com/albums/v288/Jeff100/100_0185.jpg)
(http://img.photobucket.com/albums/v288/Jeff100/100_0186.jpg)
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
OK i am going to try this again i will buy a 2-3 lbs flat cut .ill wait until 190 internal temps then ftc this.only black pepper coating right and ill let it get to 190 temps no matter how long it takes.i wear im too used to doing ribs ive got those down to a tee.this is a tuffie lol[}:)]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigSmoker</i>
<br />I did not foil at all until it was finished[:D].
For supper last night I made some mini ruebens on my ceramic cooker. 4 minutes per side with the grid at the opening level or elevated up off the coals @ 350°f
(http://img.photobucket.com/albums/v288/Jeff100/100_0185.jpg)
(http://img.photobucket.com/albums/v288/Jeff100/100_0186.jpg)<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Boy, I know what's cooking this weekend! Thanks BigSmoker.
Bubbagump
BigSmoker,
Great photos! Those look outstanding. You finally pushed me over the edge, I'm all in. I've been also wanting to make some corn beef hash as suprise for someone. Do you or anyone else have any proven recipes. The recipe I have been looking at calls for prague powder. Now I'm wondering if this is some type of misprint or why you would add prague powder to a mixture consisting of a meat that has already been cured and cooked/smoked. Other than this aspect, the recipe looks good (and simple).
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<font size="2"><b>Doug</b></font id="size2">
YOU A MEAN, VERY MEAN MAN. I am as frustrated a three legged Coon(Koon) dog that is missing a rear leg and I have hot one on the tree. Great...I still wish I was next door neighbor.
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
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If a man says he knows anything at all, he knows nothing what he aught to know. But...
Jeff,
Sorry for the ignorance here, but I've never seen that before. Are you buying a cured, raw, product, then you smoke/cook it? Did you "corn" it yourself?
I've only made Reubans from deli meat ready to go, but I'm sure it can be done better in a Bradley.
Thanks for the info...
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<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
Ditto that question. Inquiring minds want to know there Jeff.<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by whitetailfan</i>
<br />Jeff,
Sorry for the ignorance here, but I've never seen that before. Are you buying a cured, raw, product, then you smoke/cook it? Did you "corn" it yourself?
I've only made Reubans from deli meat ready to go, but I'm sure it can be done better in a Bradley.
Thanks for the info...
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<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
(http://i34.photobucket.com/albums/d148/olepop/killer2.jpg)
I think I'm frustrated as a three legged dog trying to bury a poop on a frozen lake.LTCG Man that sure made me hungry.[:p]<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />YOU A MEAN, VERY MEAN MAN. I am as frustrated a three legged Coon(Koon) dog that is missing a rear leg and I have hot one on the tree. Great...I still wish I was next door neighbor.
(http://www.susanminor.org/Rayeimages/mallardwacker/peta-sucks.gif)
SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
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If a man says he knows anything at all, he knows nothing what he aught to know. But...
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
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What I got was already corned but not cooked. Rinsed it good for 10-15 minutes but a 6 hour soak couldn't hurt it either. Then in the smoker with nothing but pepper on the meat side. Cooked fat side down with 3 hrs of maple which did not leave me with much smoke flavor but you can tell it's there. I would prefer it had just a little stronger flavor so next time probably hickory or maybe oak. Started it at 250f but gradualyy brought it down to 225 maybe a little less. It took just as long as a regular brisket flat. I actually let it get up to 205f cause it just didn't seem quite right at 185f but my Polder thing could probably use a fresh battery. I don't have a hash recipe but I don't know why you would put praque powder in it[xx(].
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Looks great - if I see it at Costco I will give it a try - nice job
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