Corning Beef...Maybe.

[KyNola]

So you opted to do smoked corned beef rather than taking it to pastrami.  I'll bet that's good too!

[SamuelG]

So you opted to do smoked corned beef rather than taking it to pastrami.  I'll bet that's good too!

I cooked it in the Bradley without smoke, but I'm sure just being in there it got some smoke. ;)

[SamuelG]

Second batch low and slow with no smoke.



Filled with water and set @220.  Will probably add some starches/greens later on.

Gracias

[KyNola]

So you opted to do smoked corned beef rather than taking it to pastrami.  I'll bet that's good too!

Sorry Samuel, went back and read your posts again.  You clearly said "with no smoke".

I used that same technique for a Prime Rib.

[SamuelG]

So you opted to do smoked corned beef rather than taking it to pastrami.  I'll bet that's good too!

Sorry Samuel, went back and read your posts again.  You clearly said "with no smoke".

I used that same technique for a Prime Rib.

I'm sure the prime rib turned out great! Was is cured?

[KyNola]

It wasn't cured.  Sorry, too early in the morning. ;)  I meant that I cooked it in a Bradley set with a 200 degree cooking temperature with absolutely no smoke.

[SamuelG]

That's one of the benefits of the Bradley.... Smoke or no smoke still works like an oven.

:)

[SamuelG]

Seven hours later...



.... I just had to try it! Delicious!

Put in FTC to hold till supper.

Going to bake some bread to go with it...

[SamuelG]

[SamuelG]

Dinner:

[Tenpoint5]

That is simply KILLER Sam. Drunk Cuban saying Canada or not that is Killer my friend.

[SamuelG]

Gracias Chris!

It truly turned out great and the "Canada" cut really worked well. ;) ;) ;)

It's cheaper than the brisket and just as good. Tomorrow I'll use the slicer for the other piece for some deli slices.

[squirtthecat]

WOW!

[OU812]

Damn!

All that beef looks great!

That money shot with all the fixings juat sent me over the top.

Now I'm REALLY hungry

[SamuelG]

Final Shots...