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Rockin some corned beef

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AUCE
AUCE Posts: 890
edited January 2015 in EggHead Forum
Corned beef. Let yer daddy rub ya rub
48 hr. soak to remove salt
A slap your momma unyun
Tater bombs
drip pan below fresh green beans and baby carrots in water
Going 225° til 190ish 4-6 hrs guessin
Let her rest an hour wrapped in foil, towel in the cooler
Stay tuned

I would much rather be able to say I was glad I did than wished I had........

XL owner and purveyor of pallette perfection...

Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
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    3hrs

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • Egghead_Daron
    Egghead_Daron Posts: 862
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    Hummin along. Looking forward to end result. Slicing thin or thick?
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • MadcapMagician
    MadcapMagician Posts: 89
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    A smoked corned beef is probably my favorite bbq thing to do. I soak mine in fresh water and change it out 2-3x. Then I coatbit in an equal mixture of coriander and black pepper. I then smoke it in cherry wood. After it cools I have a client of mine slice it up for me.
    1 brand new XL BGE 1-22" WSM 1-Weber Performer 1-Four Seasons gasser West Islip, New York
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  • AUCE
    AUCE Posts: 890
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    Egghead_Daron said:

    Hummin along. Looking forward to end result. Slicing thin or thick?

    Smidgen smaller than a pencil

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
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    MadcapMagician said:

    A smoked corned beef is probably my favorite bbq thing to do. I soak mine in fresh water and change it out 2-3x. Then I coatbit in an equal mixture of coriander and black pepper. I then smoke it in cherry wood. After it cools I have a client of mine slice it up for me.

    Soak time and change noted above.Went with apple and hickory. .can't wait..smells awesome.

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
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    Haven't ever smoked one but used to have bbq joint close that did it.Got initiated there..That's about all I ever ate there..like butta...gawd it was gooooooood.

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • Egghead_Daron
    Egghead_Daron Posts: 862
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    I had a nice pastrami and cheese sandwich on a bagel for breakfast this morning. What a great way to start the day!
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • AUCE
    AUCE Posts: 890
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    Oh myyyyyy. ....jealous
    I'mfamous stall on..creeeeeeping

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
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    4th hour 159.....

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
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    Definately stalled

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • Tinyfish
    Tinyfish Posts: 1,755
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    On route with bun and mustard in hand...lol
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  • AUCE
    AUCE Posts: 890
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    Guessing a couple hrs..stalled at 157 been over an hour

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • Legume
    Legume Posts: 14,617
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    Are you planning on steaming or pressure cooking after the smoke?
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  • AUCE
    AUCE Posts: 890
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    Nope...resting an hour or so

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
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    Crazy lost a degree....wow

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
    edited January 2015
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    Wtf stalled for 3.5 hrs at 167+-10 degrees feels fine..and tough. Raised temp to 235+..Help!

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
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    3# been on 7 hrs

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
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    Pulled at 166..butta..190..Wtf wherd that come from.
    Resting

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
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    8 hrs..whoddathunkit

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • Durangler
    Durangler Posts: 1,122
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    Your ok,,,, ride it out, don't panic. Delay dinner!
    Wrap it if you want.
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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  • AUCE
    AUCE Posts: 890
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    Good gawd...

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • Durangler
    Durangler Posts: 1,122
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    Looks mighty fine @AUCE.=D>
    How'd the last 30° go?
    What temp did you pull?
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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  • AUCE
    AUCE Posts: 890
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    Let it be known across the land 166° for corned/pastrami is magical...weird you'd think the only 185 190 brisket number would be it .
    The above noted link is very much worth the read. Stabbed it at 160 and nada...tough..166 slid right in...amazing....

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
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    Durangler said:

    Looks mighty fine @AUCE.=D>

    How'd the last 30° go?
    What temp did you pull?
    166...hung at 155-7 for 3.5 hrs...weird..went well til mid 150's then bam....we're done cooking at 225°. Ramped it up to 235-40 and got 10 more degrees but she stopped there.
    Poked her and it was perfect.

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
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    Rested 45 mins. Foil and towel

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • AUCE
    AUCE Posts: 890
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    Really tender and best pastrami you'll eat

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • Durangler
    Durangler Posts: 1,122
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    Yep, easy pastrami is fun.
    I've got a corned beef in the freezer that needs to be pastrami real soon!
    I have used amazingribs.com method in the past with fine results.
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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  • tridogdude
    tridogdude Posts: 136
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    That is some good looking pastrami @AUCE  Side dishes look awesome as well. 

    I get all Verklemp when seeing pastrami right off the smoker. Seems kind of odd that the one you did stalled that long on a 3 lb piece and you went 7 hours on that small of a cut? 

    Every time I cook pastrami it stalls on me right at 160 IT. Have done at least 6 (all from scratch) and they all stalled right there with the longest stall being about 1-1/2 hrs. Every one was in the 8 to 9 pound range here and have not gone longer than 7:20.
    Glad to hear someone else had that stall thing happen. LOL! 

    Just happen to have one ready for the BGE to throw on tomorrow. Have pulled anywhere from 160 to 178. Gonna bring this one to 190 IT as the two that were brought to 175+ were more tender than the lower temp ones.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Typically they are smoked to 160 then reheated via steam. Because they are cured they cook differently than uncured brisket. I usually find them done around 170. Nice job.
    ______________________________________________
    I love lamp..
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  • AUCE
    AUCE Posts: 890
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    Thanks everyone. Wonder if the drip pan with water and vegs prolonged the stall? Whatever happened it made a melt in your mouth piece of meat.
    LOVE those smokey green beans and carrots too...

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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