Corned beef question

finman57

Newbie

Original poster

May 1, 2016

17

10

Forest Hill, Maryland

• Apr 1, 2017

• #1

Tomorrow I will be smoking this guy. It's not the typical flat.
I plan on soaking in water first but since it's not a flat are there any suggestions?
Anyone smoke one of these before?
I am using my Weber 22" smoker.

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• finman57
• Apr 1, 2017

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• finman57
• Apr 1, 2017

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• finman57
• Apr 1, 2017

 

Last edited: Apr 1, 2017

DanMcG

Smoking Guru

OTBS Member

SMF Premier Member

Feb 3, 2009

5,682

2,900

Central NY

• Apr 1, 2017

• #2

Are you going to make it pastrami? just coat it heavily with pepper and coriander.
Soak it for a couple hours at least, smoke it at 225°-250° ish.
It's got 20% added water and flavorings so it shouldn't dry out on ya.

 

SmokinAl

SMF Hall of Fame Pitmaster

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Jun 22, 2009

51,390

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Central Florida (Sebring)

• Apr 2, 2017

• #3

Since it's an eye of round you will want to pull it out of the smoker at around 140-145.

Don't take it to 205 like you would a brisket flat.

Here is one I did, only I cured it myself instead of buying it already corned.

http://www.smokingmeatforums.com/t/242696/eye-of-round-pastrami-mucho-q-view

Good luck!

Al