corned beef????

jager

searched before asking couldn't find an answer.  going to put on two corned beefs tomorrow.  what IT should I be looking for to pull off?  i am shooting for a egg temp of 250ish.  any recommendation on flavor of smoke? 

thanks in advance!!

gdenby

Be sure to repeatedly rinse the corned beef. Otherwise it will be way too salty.

Pull it when it feels tender, usually 250 or above if its a corned brisket, lower if top round.

I go w. milder smoke, since the corning already adds flavor.

buzd504

250 seems way to high for an IT.

gdenby

buzd504 said:

250 seems way to high for an IT.

Ooops, meant 205

jager

didn't really care for it.  other than some seasoning and smoke flavor it was no better than when my wife cooks it on the stove.  also did corn and pineapples.  both of those were great!! 

Legume

If you have a pressure cooker or have a way to steam it, this works best.  I usually try to smoke to 160-170 and then pressure cook for 30-45 minutes.  This makes it really moist and tender.