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gonna try a corned beef tomorrow.. - Page 2

post #21 of 36
Lookin good so far. what is the temp on the other one????PDT_Armataz_01_34.gif
post #22 of 36
Thread Starter 
its at 149 degrees right now..
post #23 of 36
That's about the temp where mine stalled last night. How long has it been at that temp???? They're lookin real good so far.PDT_Armataz_01_34.gif
post #24 of 36
Thread Starter 
dont really know, i had the thermometer (only one with batteries) in the smaller one..
post #25 of 36
Gotta love them batteries, always work when ya need'em. lol
Have you pulled the small one yet or is it still cooking?
post #26 of 36
Thread Starter 
wrapped it at 165.. what temp do i take it to inorder to slice it???
post #27 of 36
I would pull it at about 185 and wrap it (still foiled) in a towel and put it in a cooler (no ice, LOL) to rest while you're waiting for the other one. You should let the other one rest for an hour before slicing too.
post #28 of 36
Thread Starter 
ill pull it at 185 and into the cooler it goes.. it should get plenty of rest as im taking it to a buds house for a bbq..

#2 just hit 160, i wrapped it also..
post #29 of 36
If your slicing it really thin especially with a slicer.... you may want to let it cool off in the fridge for a while. Slices much nicer when it's cold. But if your like me..... keep some out to eat on in the meantime.
post #30 of 36
Thread Starter 
pulled em out.. they sure shoy up in a hurry when foiled..

slicing em with a knife when i get to the buds house.. finished qview wuill be added later.. PDT_Armataz_01_12.gif

wish me luck!!
post #31 of 36
Good luck!!!! I hope yers turn out as good as mine did!!!!PDT_Armataz_01_34.gif
post #32 of 36
Thread Starter 
heres the finished product.. one was excellent, the other VERY VERY salty!! also, they could have been more tender but, i believe thats because i didnt slice it in the right direction...

post #33 of 36
Looks really good.PDT_Armataz_01_34.gif
Looking at your first finished pic it looks like you were slicing with the grain of the meat instead of against the grain. Like with my 1st, it was a learning experiance. Just keep doin them.PDT_Armataz_01_12.gif
post #34 of 36
They look great. If I am going to slice one that thick I usually go ahead and smoke it to 200 - 210. If I'm gonna run it through the slicer and slice it really thin I'll pull it at 180 - 185. They look incredible. I think I already said this before but corned beef can vary drastically in taste and tenderness from one cut to the next. Never got a bad one... they go from really good to excellent. Great job.
post #35 of 36
Thread Starter 
well, i just had a few slices of leftovers.. i guarantee you one thing: next time i will surely llok at the sodium content before i buy another one.. the one i soaked in water for about 6 hours (water change a couple times) was extremely salty!! good, but very salty!!

i really wish i had some of cbb #1 left over.. PDT_Armataz_01_33.gif
post #36 of 36
Looks very good. congratulations on a successful smoke.

points.giffor a great job on your first.
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