Corned beef point

[88nitro305]

smoking a 2.5lb corned beef brisket point today. Put it on around 11ish and cooking at 225ish. I wrapped it about 10min ago because it’s only around 175 according to my instant read but the maverick probe said 200 in the thickest part.. there is little to no color on it.. don’t have a good feeling about this one haha. Good think there is a sushi joint down the road

 

[gmc2003]

Sorry to hear about that. Did you soak it first(if not be careful about salinity)? Seasoning with pepper would have helped with the color, also a higher temp. There's not allot of internal fat to render out on a corned-beef. Let us know when you start slicing.

Chris

 

[88nitro305]

I soaked it for 3 days... the color came through after all. The IT was like 203 when I pulled it and let it set for 1hr in a cooler wrapped in blankets. It was tender but dry.. not sure if I like corned beef, the Mrs doesn’t but she ate 3 slices with BBQ sauce. Live and learn

 

[TomKnollRFV]

I'll eat pretty much any corned beef, so I like it :P Mighta gone overboard on the soak? When I buy corned beef to reduce the oversaltiness I only soak 12 hours before cooking.

 

[pops6927]

Nice Job!

 

[SmokinAl]

Well it sure looks good from here!
Al