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Corned beef on the MES30

post #1 of 8
Thread Starter 

IMAG0243.jpgIMAG0250.jpgFound some corned beef on sale and thought it would be great on the MES, I was right, sliced for sandwiches they were awesome.

 

IMAG0253.jpgIMAG0256.jpg

post #2 of 8

Nice! Did you just soak it in water, then rub and smoke? 

post #3 of 8
Thread Starter 

I rubbed with the spice pack that they came with, wrapped in saran wrap and set in the fridge overnight. Next morning I rinsed, peppered no salt and smoked. It was good eating!

post #4 of 8

A few more questions on the details of your smoke. I'd like to duplicate your excellent results. Thanks.

 

- What type wood did you use for the smoke?

- Did you use a water pan?

- What was the smoker temperature?

- What was the meat's internal temperature when you took it out of the smoker?

- Did you foil the meat during any time it was in the smoker?

- Did you let the meat rest (foiled or unfoiled) before slicing and eating?

 

 

post #5 of 8

Looks like it came out great 

post #6 of 8
Thread Starter 
Quote:
Originally Posted by hkeiner View Post

A few more questions on the details of your smoke. I'd like to duplicate your excellent results. Thanks.

 

- What type wood did you use for the smoke?Hickory chips

- Did you use a water pan?Yes full water pan

- What was the smoker temperature?250

- What was the meat's internal temperature when you took it out of the smoker?190

- Did you foil the meat during any time it was in the smoker?No foiled after it hit 190

- Did you let the meat rest (foiled or unfoiled) before slicing and eating?Foiled for 1 hour, meat hit 197, than sliced

 

 



 

post #7 of 8

Thanks for the reply. I am looking forward to trying this myself now.

post #8 of 8
Wow. Looks great
Prepared corned beefs usually have so much salt in them that without soaking they are really salty if dry cooked and not boiled.
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