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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
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Needed to go to about 195.Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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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)
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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.
______________________________________________I love lamp.. -
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)
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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.
______________________________________________I love lamp.. -
Thanks NOLA. Drive safe and don't type and drive.
Ernie McClain
Scottsbluff, Nebraska
(in the extreme western panhandle of NE)
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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....
______________________________________________I love lamp.. -
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)
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I'm doing one tomorrow @erniemcclain let me know how it turned out please.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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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
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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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