Print Page - Corned Beef

Title: Corned Beef
Post by: starship on March 28, 2009, 08:43:03 PM

Corned beef, right out of the supermarket package. Ground some fresh pepper, garlic salt, and cayenne pepper to season. Then in my OBS at 225 for 8.5 hours.

It's ready now to be topped with 1 can beef broth, sealed, and back on smoker for 2.5 hours, or 190 degrees.

(http://www.samshuford.com/1.jpg)

After coming off the smoker, it was sealed in foil, wrapped in towels and in the cooler for two hours.
And now the sliced result; The pictures can't show the moistness or aroma.

(http://www.samshuford.com/2.jpg)

Title: Re: Corned Beef
Post by: HCT on March 29, 2009, 03:55:23 AM

Looks great Starship. Nice and moist too.

Title: Re: Corned Beef
Post by: Wildcat on March 29, 2009, 05:53:18 AM

OK - ya got me drooling on my keyboard. Nice job!

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: starship on March 28, 2009, 08:43:03 PM