Corned beef round

Bordello

I have a 2 3/4 lb corned beef round I picked up on sale after St. Patty's day. Am going to smoke it for an hour first 225 direct, then into the lodge 5 qt dutch oven, indirect on inverted plate setter. Will also have some pieces/slices? of vidalia onion in there to start. Cover the meat and onion with water and simmer till cooked. [p]Have a head of cabbage, some taters and carrots to throw in also. At what point do you think I should add the extras?????? Anything I'm missing, rinse the round first or such?????[p]The package says for a milder flavor to change the water half way through the cook.[p]Thanks,
Bordello[p]Doing his first corned round.[p]Hmmmmmmmm
Have to think about that one. LOL

fishlessman

Bordello,
on the stove i go 1 hour at a boil, change the water then simmer 45 min per pound. hard veg when the meat starts to get tender then add cabbage when the potatoes are almost done. that would be for a corned beef brisket, maybe the round would be the same? we get grey briskets which dont need a water change, but those red ones are salty

Bordello

fishlessman,
Thanks for the input. It is a red one, just like brisket. Has all the pickling spices on it. I have the medium warmed up, just threw some onion and a few small pieces of apple and cherry chunks in.
The round will go in the egg in about 15 min. for the smoke.[p]Regards,
Bordello