Who likes to smoke their meat?

jmanic

JORBA Board Member/Chapter Leader
Staff member
JORBA.ORG
Team MTBNJ Halter's
Nuh-uh. Just wrap it in butcher paper and bring it to 190. Most of the cooties are dead at that point. Most....
That’s how I do straight up brisket, but prefer this for the corned beast.
 

knobbyhead

Next off the Island.
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!
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.

 

ekuhn

Well-Known Member
In the Adirondacks this weekend and cooked up some ribs for a hungry group. Not a big fan of the wood chip propane smoker, cause the temp is hard to keep, but everyone loved them and they came out pretty good.

(1) Rack - Honey Hog by Meat Church
(1) Rack - Hot BBQ by Killer Hogs
(1) Rack - Yellow Mustard Binder (first time) with SPG on top



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knobbyhead

Next off the Island.
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*)
Well how did it turn out? My brother said mine was the best he's ever had.
 

jmanic

JORBA Board Member/Chapter Leader
Staff member
JORBA.ORG
Team MTBNJ Halter's
Well how did it turn out? My brother said mine was the best he's ever had.
Came out pretty good, I do like this prep!
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Could have done a bit better- that fatcap needs to be more rendered.
I think next year I’ll do just points, the flats I did were a pain and took forever.
Reubens on the menu tonight..
 
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