- Aug 26, 2018
- 68
- 10
Yesterday spend more of the day with prep. Had a long discussion on this thread. I brined a brined corned beef and think I corrected the saltiness issue. made a newbie mistake that I won't repeat.
Had help for the masters on this forum. Not it's time for smokin. doing corned beef with a 2 hour smoke and simmer recipe for tonight's dinner party. On the side I'm testing out my first pastrami. Will keep that on the smoker all day and the finish off with a steam simmer.
Oh and making a Beer Can chicken(have done 15+ times) since we have some non beef eaters.
Combination of mesquite and apple wood.
Corned Beef 2 Hour Smoke. put in oven for 3-5 hours till fork tent.
Have the Traeger Silverton on smoke mode which is 180.
Could turn it up to 225 which I see most recipes are
Pastrami
Will follow the picture recipes on SMF.. see some very good tutorials.
Only question now is 180 or 225 for the temp. wold 180 smoke mode get me any more tenderness than 225?
Had help for the masters on this forum. Not it's time for smokin. doing corned beef with a 2 hour smoke and simmer recipe for tonight's dinner party. On the side I'm testing out my first pastrami. Will keep that on the smoker all day and the finish off with a steam simmer.
Oh and making a Beer Can chicken(have done 15+ times) since we have some non beef eaters.
Combination of mesquite and apple wood.
Corned Beef 2 Hour Smoke. put in oven for 3-5 hours till fork tent.
Have the Traeger Silverton on smoke mode which is 180.
Could turn it up to 225 which I see most recipes are
Pastrami
Will follow the picture recipes on SMF.. see some very good tutorials.
Only question now is 180 or 225 for the temp. wold 180 smoke mode get me any more tenderness than 225?
