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Corned Beef???

BillyVBillyV Posts: 16
edited November -1 in EggHead Forum
Hi everybody,
I'm pretty sure that I've see reference to Corned Beef on this fine forum before, but a check of the archives was fruitless. Has anyone Egged one before. Sure would appreciate some input.[p]Many thanks,


  • SmokeySmokey Posts: 2,468
    BillyV,[p]Corned beef is GREAT on the Egg!. I usually season it over night with alot of spices (kinda a cajun thing)![p]As far as cooking, I do it indirect (use fire bricks) someware around 200* to 250* for any ware from 6 to 8 hours dependng upon size. I use a polder and go for around an internal temp of 165* to 170*.[p]The beef will shrink ALOT but is great! Wood chips or chunks help flavor![p]Smokey

  • Dr. ChickenDr. Chicken Posts: 620
    I did one Wednesday for dinner tonight. We are gona have Ruben sandmiches, with homemade Rye bread, saurkraut and da whole works! (no green beer though!) I did mine in a shallow roasting pan, indirect with water and the spice seasoning package in the water, lightly cover with aluminum foil. I cooked it at 225 (dome temp)for about 31/2 hrs. until it was fork tender, with medium smoke from hickory. I'm getting ready to slice it and get everything else ready for celebratin' da green! (r'member Kremit-the -Frog said "It ain't easy being green"! Ya gotta believe him!)[p]Anyway, I'll let you know how it turned out, about 7 or 7:30 tonight![p]Good luck, sorry I couldn't be of more help![p]Dr. Chicken

  • Dr. ChickenDr. Chicken Posts: 620
    The cornedbeef brisket turned out fantastic! It had just a hint of smoke flavor. I didn't really care, since we made Ruben sandmiches out of it. I sliced it really thin with a meat slicer and then heated it back up, real slow in the oven. That may be why so little smoke flavor. [p]I will definitly try this again, and some variations! Again, sorry I couldn't be of any more help. Good luck![p]Dr. Chicken

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