- Oct 24, 2012
- 8
- 10
Just really getting started here but have learned a lot already! Thanks to everyone for all the good ideas and good guidance. This past Sunday, I got kind of crazy and smoked a corned beef brisket, a rack of spare ribs, a rack of beef ribs, and some turkey legs - all while enjoying time with my nearly grown boys and one of my other hobbies, home brew. I haven't been here long, but I know that it did not happen unless there are pictures.
Pastrami on the left end - this is a corned beef brisket that we made at home using info from this site. Corned for 8 days. Seemed like enough for the small end of the brisket but the point could have stayed in the brine for another week.
In the rib rack is a rack of spare ribs, and behind those, a rack of beef ribs. Ribs and pastrami were on the grill for about 2 hours before adding the turkey legs. Turkey legs were soaked in brine from the same recipe as the corned beef. They were in the brine for about 18 hours.
After about 3 hours, put the ribs in foil and let cook for another couple of hours. Pastrami went into foil when internal temperature reached 160. Continued cooking for another 2 hours or so. Turkey legs cooked for about 4 hours. Tried to maintain temperature at 225 - 240. Had some issues but still everything was good! Still learning how to maintain even temperature in this grill.
Today is Tuesday and my family of 4 have managed to leave behind a couple of pieces of pastrami and 2 turkey legs. I must be doing something right!
Thanks again to all the smokers on here - your help including corned beef recipes and instructions as well as Jeff's smoking basics cCourse and many other posts have been invaluable.
Pastrami on the left end - this is a corned beef brisket that we made at home using info from this site. Corned for 8 days. Seemed like enough for the small end of the brisket but the point could have stayed in the brine for another week.
In the rib rack is a rack of spare ribs, and behind those, a rack of beef ribs. Ribs and pastrami were on the grill for about 2 hours before adding the turkey legs. Turkey legs were soaked in brine from the same recipe as the corned beef. They were in the brine for about 18 hours.
After about 3 hours, put the ribs in foil and let cook for another couple of hours. Pastrami went into foil when internal temperature reached 160. Continued cooking for another 2 hours or so. Turkey legs cooked for about 4 hours. Tried to maintain temperature at 225 - 240. Had some issues but still everything was good! Still learning how to maintain even temperature in this grill.
Today is Tuesday and my family of 4 have managed to leave behind a couple of pieces of pastrami and 2 turkey legs. I must be doing something right!
Thanks again to all the smokers on here - your help including corned beef recipes and instructions as well as Jeff's smoking basics cCourse and many other posts have been invaluable.
