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Corned Beef help

I have two 4lb corned beef briskets.  I put on at 12:30 @ 275 indirect.  Checked at 3:30 and had an internal of 165* so I foil wrapped, toweled and put in a cooler for 1.5 hrs.  The taste seems pretty tough. 

Thoughts?

Ernie McClain

Scottsbluff, Nebraska

(in the extreme western panhandle of NE)

Comments

  • GrannyX4GrannyX4 Posts: 1,365
    Needed to go to about 195.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • So just put back on?  Foiled or unfoiled?  I plan on using it all to make hash.

     

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

  • nolaeggheadnolaegghead Posts: 12,251
    I'd put it on foiled if you want it done faster.  Might be salty - corned beef is usually boiled, so taste before you add any salt to the hash.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Still looking for the190*?  Not making the hash until Sat am. for a church mens bkfst.  Thanks,

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

  • nolaeggheadnolaegghead Posts: 12,251
    You're looking for it to be tender - if you stab it with a thermometer probe it should go in like buttah.  Since that brisket was cured, it doesn't take as much heat as an uncured chunk of brisket which usually gets tender around 190-210.  So it might be done before 190.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Thanks NOLA.  Drive safe and don't type and drive.

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

  • nolaeggheadnolaegghead Posts: 12,251
    I'm riding shotgun....on a Macbook Pro with hot spot on phone....no worries!  And post how it comes out so we all learn from your experience....
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Will do.  I want to thank you for all the advice you give and have helped me learn. 

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

  • shtgunal3shtgunal3 Posts: 2,800
    I'm doing one tomorrow @erniemcclain let me know how it turned out please.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • Little StevenLittle Steven Posts: 26,736
    Man, corned beef is meant to be boiled. It's supposed to season the cabbage and potatoes.You should have rinsed them in about ten changes of water for pastrami.

    Steve 

    Caledon, ON

     

  • Well, I am back.  The corned beef did get LOTS more tender.  Thanks to all for the advice.  I was need to remember that this is more like a regular brisket and not a prime rib.  I seem to want to undercook stuff on the egg.  Sorry but no pics.  Chopped the corned beef, baked 10 lbs of potatoes on the egg and diced.  Onion, garlic, green, red and yellow peppers with 3 sticks of melted butter.  All sitting overnight in the refrigerator.  Will serve in the am along with scrambled eggs and biscuits.  Happy St Patricks Day to all. 

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

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