Smoked Corned Beef
- Thread starter illini40
- Start date
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I smoke them 225-250 and cook till probe tender. Not by a internal temp.
Then slice thin and enjoy.
Then slice thin and enjoy.
i40, I just read Jeff P.'s (website creator) post on this :
3-4 pounds
4-6 hours
225-240 smoker temp
185-190 IT
Hope this helps
3-4 pounds
4-6 hours
225-240 smoker temp
185-190 IT
Hope this helps
Make sure it's probe tender.
That could be anywhere from 190-210.
225 is a good smoker temp, but anywhere between 225-300 will work just fine.
Al
That could be anywhere from 190-210.
225 is a good smoker temp, but anywhere between 225-300 will work just fine.
Al
Soaking in water is a personal taste choice , I like to get some of the salt out so I soak overnight . I smoke fat side down on the grate for 1 hour then put it in a pan with the seasonings for the remainder of the smoke .
You can use the pickling spice as a rub. I would grind it first though. Another option would be traditional pastrami rub. Coriander, juniper berries, salt, cracked black pepper, garlic, bit of sugar.
For store bought corned beef I like to soak. It's too salty for our tastes as is.
For store bought corned beef I like to soak. It's too salty for our tastes as is.
camox413
Fire Starter
- Mar 14, 2016
- 60
- 18
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