Corned Beef

Phone Guy · March 17, 2006, 01:56:15 PM

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.

icerat4 · March 17, 2006, 02:14:50 PM

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.

owrstrich · March 17, 2006, 06:24:49 PM

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

Phone Guy · March 17, 2006, 08:50:42 PM

....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?

Foam Steak · March 17, 2006, 08:58:17 PM

Sorry to go off subject, but what is Devil Wood?

SMOKEHOUSE ROB · March 17, 2006, 09:14:43 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Foam Steak
 Sorry to go off subject, but what is Devil Wood?
<hr height="1" noshade id="quote"></blockquote id="quote"> that would be Mesquite [;)]

MallardWacker · March 18, 2006, 01:40:44 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Phone Guy
 ... I have plenty of devil wood but reluctant to use it for this...
<hr height="1" noshade id="quote"></blockquote id="quote">

You smart man Kemosobe...I would thing Maple would work great.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

BigSmoker · March 18, 2006, 03:53:25 PM

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

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

BigSmoker · March 19, 2006, 07:09:23 PM

here it is....

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

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

MWS · March 19, 2006, 09:17:57 PM

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

Mike 

"Men like to barbecue, men will cook if danger is involved".
-John Wayne

ChefBill · March 20, 2006, 08:55:10 AM

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. PLEASE
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.

iceman · March 20, 2006, 02:45:20 PM

That looks real nice Jeff. I'm going to the store and pick some up while it's on sale.[:)]

BigSmoker · March 20, 2006, 04:12:47 PM

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

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

icerat4 · March 21, 2006, 12:47:24 AM

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[}:)]

bubbagump · March 21, 2006, 01:03:14 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by BigSmoker
 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

<hr height="1" noshade id="quote"></blockquote id="quote">
Boy, I know what's cooking this weekend! Thanks BigSmoker.

Bubbagump

Corned Beef

icerat4

icerat4