Pulled a couple of commercially produced corned beefs out of the freezer. Left over from St. Patty's sale at 1.47 per LB. After thawing, soaked over night with 3 changes of water.
Rinsed, rubbed, and resting:
AMNS ready and loaded with hickory:
Meat on at 219. Average smoke temp ran about 220 to 230:
Sweet smoke from AMNS not camera visible in this light:
Foiled at 165 with a little beer. At 185 I double checked with the instant read stick. It went in like going through warm butter so I pulled it sooner than normal. Ready for slicing after a night in the fridge:
Didn't want to mess with my cheapo slicer for 2 strami's, so I did my poor ChefRob imitation with the original food processor:
A sample of the vacu packed result ready for the freezer:
Nice collagen in the foil was defatted and saved for future use in au jus:
No pics of the next night's dinner, but this one had the best salt balance I have hit yet.
Mostly sandwich slices but did save one strami half to steam for dinner plate service.
Also, I left my SFB intake open a little more than normal to be sure the AMNS would get enough air. No pic, but a complete and clean burn.
Thanks for looking.
Good luck and good smoking.