Smoked corn beef

[rdknb]

Smoking corned beef for pastrami sandwiches tomorrow. This is the first smoke in my UDS and I already am learning lessons, or making mistakes.

1st one is use less lump in chimney to start fire. I used to much and fire started way to hot (398) . I got it to hold a steady 340 - 345 with shutting the vents. Next smoke, ribs Saturday i will use a lot less to start fire.

2nd lesson , hasn't happened yet but I am sure there will be one.

Pictures will follow finished cook.

 

[smokerjim]

When ya get to lessen #133 then ya got problems

 

[rdknb]

Hoping I do mot get that many lessons, but......

 

[thirdeye]

Is this a store-bought corned beef? Often they need a soak-out to make sure the end product is not too salty.

A finish method is not mandatory, but after smoking, some will wrap, some will steam, and I often use a pressure cooker.

 

[rdknb]

Is this a store-bought corned beef? Often they need a soak-out to make sure the end product is not too salty.

A finish method is not mandatory, but after smoking, some will wrap, some will steam, and I often use a pressure cooker.

Yeah I washed it and for us with pastrami sandwiches that is usually enough on terms of salt, but we will see.

The smoker is almost done, 4 hours, I did get the temps down some more, but am anxious for Saturday and to try again.

 

[rdknb]

I did after 4 hours realize I could have lowered the temps with a little water. Oh well, it did work out as a huge storm has popped up and that would not have been fun. I am enjoying relearning smoking again.

There are some pics and final till slicing....