Master of the Pit
SMF Premier Member
- Joined Aug 1, 2018
I save that for next time. Kinda of committed to a 2 day cook right now. I have it started now. Not sure if should leave at 160 or not but I guess time will tell?Page two of this thread I did has. My final report. This is still how I do corned beef.
My wife and I spent the weekend down at the Oregon Coast. We had a great time. Weather was crap but we had a few nice breaks and we had some excellent beach strolling. One day we visited an Irish pub. We both had several half and half beers and lunch. Honestly can say I had one of the best...www.smokingmeatforums.com
I just did a brisket flat for pastrami . Use Al's method smoked to 150 , then SV'd at 154 for 24 hours . Great texture and sliced nice .Now that I think maybe better lower temp and than slice?