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Corned Beef Emergency Question!!!

post #1 of 6
Thread Starter 
i just realized by looking at dudes pics that i should have had the fat cap up.. is that the case????

also, if i want to slice it i take it to 195 degrees then foil?????????
post #2 of 6
Fat cap up fat cap down is a matter of who is smoking it.
Personally I foil mine at 170 and take it to 190-195 then cool and refrigerate it for slicing the next day
post #3 of 6
Basically having the fat cap up is so it will baste itself. Having it down will work out fine but you can always flip it if you want.
I like to bring mine to about 180 then pull off, cool completely and reheat the next day by steaming.
Some people will foil while doing pastrami but I have found it works out perfectly fine just pulled off and cooled.
When are you planning on eating it?
post #4 of 6
Fat cap position is your preference. I usually go fat cap up on all my meat and I don't foil till I pull the meat off the pit and rest it in a cooler.
Good luck - let's see some pics!
post #5 of 6
Thread Starter 
plan to eat it tonite.. about 5 hours from now..

pics are on my other thread (gonna try a corned beef)..
post #6 of 6
Like everyone else said fat cap is a peferrence of the smoker. Foil some do some don't. I don't until I'm done smoking it then foil and in the cooler for resting.
after about an hour start slicing or if you need save it for later. It's all up to you andd your doing just fine.
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