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Todays Project

post #1 of 3
Thread Starter 
I might be a fool for doing this but I had an extra shelf open in the smoker and what the heck.... I thought I'd toss something else in there, and lo and behold I was able to buy a corned beef brisket cheap.

I haven't tried cooking one of these before, but maybe some of you have..... I just cross-cut through the fat on top of the corned beef brisket, and put some rub on it. (this is all just an experiment while the loin cooks anyway). Some people might have a fit about cooking pork and beef together but it's all got to cook and reach a safe temperature anyway right? Or am I putting myself at risk?

If I can get to it later I will try and post some pics.... Right now it smells great!!
post #2 of 3

Re: Todays Project

Hi There, ggnutsc!

Iv'e done it plenty of times and have never had a problem.Nothing harmful lives at 220-240 degrees. :D

The challenge is to find mops that work on all of your products or you end up having to make several different mops which ends up being more work!


post #3 of 3

This last weekend I smoked chicken, pork, and a brisket along with a few fatties. No problem at all when I had the chickens in I used apple and cherry woods but the rest of the time I used hickory and oak. I agree with Ranger about using different mops but I figure if I'm going to man a smoker for 15 hours or so then I want to get as much meat smoked as I can....As my friends say It's all good
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