It’s called braising and it’s sophisticated.
Nuh-uh. Just wrap it in butcher paper and bring it to 190. Most of the cooties are dead at that point. Most....
It’s called braising and it’s sophisticated.
That’s how I do straight up brisket, but prefer this for the corned beast.Nuh-uh. Just wrap it in butcher paper and bring it to 190. Most of the cooties are dead at that point. Most....
I cooked it a little hotter than you, like 275. But just like you, I wrapped at 160, and pulled at 195. I followed this recipe, last year it turned at awesome.Yeah, I’m mad I didn’t make notes last year, because it was the best I’ve ever made, and I’ve made some good ones.
Should be well within the ballpark though…
Did you braise, or straight smoke?
Dude. Corned beef is still on sale, not too late!
Well how did it turn out? My brother said mine was the best he's ever had.It’s that time of year….
Smoked corned beefs
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Didn’t record my notes from last year, but will this year.
Basic plan is naked smoke until 160* internal (3-4hrs at 225*)
Then into aluminum roasting pans with beef broth, covered until 210* or so (3-4hrs at 250*)
Wow, that looks pro, but know that's your wheel house. Which thermometer system you using?No Corned Beef today, but did a 16hrs Brisket.
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Came out pretty good, I do like this prep!Well how did it turn out? My brother said mine was the best he's ever had.
FireBoard LabsWow, that looks pro, but know that's your wheel house. Which thermometer system you using?