So what do I do? (Help from the crowd, please......)

[marmarbal]

So attempted the smoked corned beef recipe in the newsletter.......directions said 7-8 hours @250 until internal temp hit 195-200. 4 hours in I'm at 181, and no one wants to eat this early! Do I just keep going, pull it off and let it sit, then reheat at dinner time? Turn it way down and then up again to reach final temp? HELP!

 

[snorkelinggirl]

So attempted the smoked corned beef recipe in the newsletter.......directions said 7-8 hours @250 until internal temp hit 195-200. 4 hours in I'm at 181, and no one wants to eat this early! Do I just keep going, pull it off and let it sit, then reheat at dinner time? Turn it way down and then up again to reach final temp? HELP!

The last 20 degrees will still take quite a while if your chamber temp is 225 - 250 deg F.  I'd check your chamber temp and make sure it is correct, then keep going until you hit your desired IT.  Wrap the corned beef in foil, a couple of towels, and place in a cooler. It will stay warm until ready to serve.

 

[marmarbal]

Thanks, snorkeling girl!

 

[marmarbal]

Just for the record....turned it down to 210 to extend the cooking time for an hour, then back up to finish it. And it resulted in the finest piece of corned beef I have ever eaten!

 

[snorkelinggirl]

Just for the record....turned it down to 210 to extend the cooking time for an hour, then back up to finish it. And it resulted in the finest piece of corned beef I have ever eaten!

Congratulations!  Glad to hear that dinner was a complete success.  Hope you have a great and smoky weekend!