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Temp critical for corned beef?

Meat
Meat Posts: 233
edited November -0001 in EggHead Forum
I'm doing about 30# of corned beef tomorrow. It's my son's 5th birthday. I've seen a couple different temps for cooking. Some say 250ish and some in the 325 range. Are both right? I think 185 is the internal, right? Thanks, FG.
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Comments

  • thirdeye
    thirdeye Posts: 7,428
    That sounds like a great party.....How are you planning on cooking it? Are you talking pit temps or braising temps?
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Meat
    Meat Posts: 233
    Years past (Pre-BGE) have been boiled with decent results. This year I plan to boil a few and try a couple on the EGG. I printed the info from your site and will try a variant of that. Your info shows 250 and a post a few down was showing 325. I may be pinched for time so a faster cook will help. So I guess I'm looking for pit or dome temp. I only have a quick read thermo and the dome thermo. It's definitely a good time. The boy thinks all the celbrating is just for him. :laugh: Thanks, FG.
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  • thirdeye
    thirdeye Posts: 7,428
    Braising may be an alternative to boiling. You can use a roasting pan, with the level of water not quite covering the brisket. Covered and in the oven is a more even heat than on the stovetop. A Nesco roaster is another option for braising.

    I'm a pressure cooker fan, but not everyone is comfortable with using them.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Bear Fan/Egg Man
    Bear Fan/Egg Man Posts: 2
    Hi, first post here. I just did a corned beef this weekend. I followed the advise of Dr. BBQ and not the advise of the forum...big mistake. The posts I read here advised to soak the brisket in water for at least an hour before cooking, otherwise it will be too salty. Dr. BBQ didn't offer that advise so I didn't do it (he hasn't done me wrong yet). It was way too salty. Make sure you soak it in water before you cook it. As for the temp, I cooked my 6-lber at 275 for 4.5 hours and it was cooked perfectly. Good luck; I hope this helps!
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  • Bear Fan/Egg Man
    Bear Fan/Egg Man Posts: 2
    advice...A-D-V-I-C-E...advice. My bad on the spelling!!
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  • Little Chef
    Little Chef Posts: 4,725
    Hey Newbie!! ;) Great post! The pre-soak step, although critical, is often overlooked! Way to help a fellow egger!! :laugh: And trust me, the longer you spend on this forum, the more you will understand....typos are just part of our charm!! ;) No worries!
    Happy cooking! Look forward to getting to know you a bit!
    Michelle
    Hollywood, FL
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