Yet another St Patrick's Day pastrami, cabbage, carrots, & potatoes thread!
Soaked 2 small (2.1 & 2.5 lbs) corned beef brisket points for 40 hrs, then rubbed & let sit in fridge overnight. Got the LBGE fired up around 235 this AM & put the beef on:
About 2 hrs 45 mins & a brief nap later they were almost ready for foiling:
After cooking them in foil pouches, they were pulled in the 190-195 IT range. Put on the 6 QT Lodge camp Dutch oven with carrots & potatoes. Cabbage went in about 20 mins later & another 15 mins later they were ready to come off the Egg:
Removed the pastrami from the foil & sliced (& trimmed a bunch of fat which probably should have been done during prep 8-| ):
Hope you all had a great St Patrick's Day!
XL, Large, Small, Mini Eggs
Bay Area, CA