First attempt...
Picked up a couple of Corned Beef's around St. Patricks Day and froze one and ate the rest. Thawed it out last week and soaked it in water for 24 hours, changing the water every 2 hours while I was awake. Should have started soaking a LOT earlier, as it's still quite salty. Smoked with Mesquite and a touch of Hickory at 200 F. Toward the end I bumped it up to 250 F. because I was getting impatient. I wanted to eat some last night and it took 9 hours to hit my target of 170 F. internal, but after the 1 hour rest in the cooler, (foiled and wrapped in towel), it was time for bed. Ended up eating some left-over Chinese. I cooled it over a couple of up-ended glasses in the foil for a couple of hours, and at bedtime put it in the refridgerator until I got home from work today. I sliced it pretty thin with my rotary meat slicer. It is delicious! Thank goodness that I happen to be a huge fan of salt. The Missus isn't that fond of it, though. I think that once she gets it between some of the black Pumpernikel with a slice of swiss and some mustard she'll enjoy it. Here's the rub that I used:
2 Tbls. Coryander
2 Tbls. Paprika
1 Tbls. Fresh Ground Black Pepper (the jar is in one of the Q-Views)
1 Tbls. Ground Juniper Berries (found at Vitamin Cottage)
1 Tbls. Old Bay Seasoning
I used an electric coffee grinder to mill the Juniper, but I had to clean it real good before the Missus learned of it.
I soaked some of the Mesquite overnight, then put it on the cast iron plate of the Smoke Vault, and surrounded it with dry Mesquite. That way I had TBS the whole time. I had a couple of chunks of partially burned Hickory from my ribs a couple of weeks ago, so I tossed them in there, too.
From reading some other posts, I think that next time I'll soak the meat for double the time, so the Missus will like it. Maybe 48 hours...
Oh... I did mention some Q-Views, didn't I?
Enjoy!
Picked up a couple of Corned Beef's around St. Patricks Day and froze one and ate the rest. Thawed it out last week and soaked it in water for 24 hours, changing the water every 2 hours while I was awake. Should have started soaking a LOT earlier, as it's still quite salty. Smoked with Mesquite and a touch of Hickory at 200 F. Toward the end I bumped it up to 250 F. because I was getting impatient. I wanted to eat some last night and it took 9 hours to hit my target of 170 F. internal, but after the 1 hour rest in the cooler, (foiled and wrapped in towel), it was time for bed. Ended up eating some left-over Chinese. I cooled it over a couple of up-ended glasses in the foil for a couple of hours, and at bedtime put it in the refridgerator until I got home from work today. I sliced it pretty thin with my rotary meat slicer. It is delicious! Thank goodness that I happen to be a huge fan of salt. The Missus isn't that fond of it, though. I think that once she gets it between some of the black Pumpernikel with a slice of swiss and some mustard she'll enjoy it. Here's the rub that I used:
2 Tbls. Coryander
2 Tbls. Paprika
1 Tbls. Fresh Ground Black Pepper (the jar is in one of the Q-Views)
1 Tbls. Ground Juniper Berries (found at Vitamin Cottage)
1 Tbls. Old Bay Seasoning
I used an electric coffee grinder to mill the Juniper, but I had to clean it real good before the Missus learned of it.
I soaked some of the Mesquite overnight, then put it on the cast iron plate of the Smoke Vault, and surrounded it with dry Mesquite. That way I had TBS the whole time. I had a couple of chunks of partially burned Hickory from my ribs a couple of weeks ago, so I tossed them in there, too.
From reading some other posts, I think that next time I'll soak the meat for double the time, so the Missus will like it. Maybe 48 hours...
Oh... I did mention some Q-Views, didn't I?
Enjoy!
