What did everyone cook today?
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zbigjeff Looks Great now that you have posted the photos & I am sure it even tastes better. I am getting HONGRY again!
calldoctoday Pictures are UP!
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calldoctoday Pictures are UP!
zbigjeff Love it, Looks Good! Go eat it up.
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That looks great zbigjeff!
I haven’t stepped up to brining my own briskets yet. I threw a few store bought corned beefs on the smoker for a few hours, then finished them off in a roasting pan nice and slow to get them good and tender. Paired with some potatoes and soda bread.
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That looks great zbigjeff!
I haven’t stepped up to brining my own briskets yet. I threw a few store bought corned beefs on the smoker for a few hours, then finished them off in a roasting pan nice and slow to get them good and tender. Paired with some potatoes and soda bread.
gChart Have never heard of putting a corned beef on the smoker. Now, I see 2 of you doing THAT. Darn you guys. That moves the taste meter up a couple notches.
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gChart Have never heard of putting a corned beef on the smoker. Now, I see 2 of you doing THAT. Darn you guys. That moves the taste meter up a couple notches.
zbigjeff Makes an excellent pastrami, just rinse the cure off the corned beef, cover with butcher grind and coarse ground pepper and smoke away. I pan mine in a foil pan. Smoke it four about 6 hours at around 200 degrees then crank the Treager up to 225 degrees, cover the pan and cook for another 4 to six hours. Let it cool in the juice, it will suck a bit back up into the Pastrami. Cool in the refrigerator, then slice.
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zbigjeff Here is what it looks like before and after. It’s been out of the smoker about 1.5 hours right now.
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zbigjeff Walton’s Corn Beef Brine on a brisket flat for 7-10 days & then the smoker for a day makes a wonderful & full flavored pastrami that cannot be beat. I know his pastrami is good. You guys are going to cause me to be fatter than a show dog!
calldoctoday I do my own brine, it easy to make and fairly cheap as well.
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zbigjeff Here is what it looks like before and after. It’s been out of the smoker about 1.5 hours right now.
johnsbrewhouse Wow, loving the color generated and rendering when smoking the “corned beef”. I can taste it from here. Thanks for showing the results.
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calldoctoday I do my own brine, it easy to make and fairly cheap as well.
johnsbrewhouse I used to completely do my own & for some flavors, etc. still do. However, I just enjoyed the Walton’s so much after trying some of them, that I just stuck with it. I agree though, making your own is simple & easy & cheap. You can customize some herbs & flavors fairly easily beyond the basic salt & sugar & end up with some very nice flavors.
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Have never done corned beef myself but just a huge shout out to all of you. All look incredible and tasty. Well done!
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gChart Have never heard of putting a corned beef on the smoker. Now, I see 2 of you doing THAT. Darn you guys. That moves the taste meter up a couple notches.
PapaSop I have been doing corned beef on my Traegers for many years. I do 2 to 21/2 hours at 200/225 with pecan or hickory. Then put it in a pan with beer and cover with foil for another couple of hours at 250 or so. Comes out tender and delicious. I’ve even put the veggies in the pan too. Beer soaked cabbage is awesome!
Improvise, Adapt and Overcome! Semper Fi
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PapaSop I have been doing corned beef on my Traegers for many years. I do 2 to 21/2 hours at 200/225 with pecan or hickory. Then put it in a pan with beer and cover with foil for another couple of hours at 250 or so. Comes out tender and delicious. I’ve even put the veggies in the pan too. Beer soaked cabbage is awesome!
Bob Stehlik
Ok. That’s incentive enough… I mean adding beer to the mix, just a Wisconsin thing. -
PapaSop I have been doing corned beef on my Traegers for many years. I do 2 to 21/2 hours at 200/225 with pecan or hickory. Then put it in a pan with beer and cover with foil for another couple of hours at 250 or so. Comes out tender and delicious. I’ve even put the veggies in the pan too. Beer soaked cabbage is awesome!
Bob Stehlik
What’s your pre smoke process and what cut are you using? Seems like from what I’ve read this can be a lengthy process. -
PapaSop I have been doing corned beef on my Traegers for many years. I do 2 to 21/2 hours at 200/225 with pecan or hickory. Then put it in a pan with beer and cover with foil for another couple of hours at 250 or so. Comes out tender and delicious. I’ve even put the veggies in the pan too. Beer soaked cabbage is awesome!
Bob Stehlik Ok, you’re number 3 that has been doing it for years. This old boy must’ve been living in a remote cave. I will try and catch up to you guys a little at a time. Yay to the trail blazers.
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Bob Stehlik
What’s your pre smoke process and what cut are you using? Seems like from what I’ve read this can be a lengthy process.PapaSop I’ve used both flat & point cuts. I pretty much follow Denny O’s process using a store bought corned beef. I pick a couple or three each year after St. Patty’s Day and freeze them. They hold up really well. This method saves a lot of time and you can do one on a whim. Denny O’s also has a recipe for taking a precorned beef and making pastrami. I asked and he posted his recipes and method in “recipes” on Meatgistics. It’s an easy peasy method and saves a ton of time. Someday I will try making one from scratch, but as of now don’t have the fridge room, or to be honest, the patience!! Therefore I cheat!https://meatgistics.waltonsinc.com/post/29673
Improvise, Adapt and Overcome! Semper Fi
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PapaSop I’ve used both flat & point cuts. I pretty much follow Denny O’s process using a store bought corned beef. I pick a couple or three each year after St. Patty’s Day and freeze them. They hold up really well. This method saves a lot of time and you can do one on a whim. Denny O’s also has a recipe for taking a precorned beef and making pastrami. I asked and he posted his recipes and method in “recipes” on Meatgistics. It’s an easy peasy method and saves a ton of time. Someday I will try making one from scratch, but as of now don’t have the fridge room, or to be honest, the patience!! Therefore I cheat!https://meatgistics.waltonsinc.com/post/29673
Bob Stehlik I’ve also been doing corned beef on the pellet smoker for a few years. I do rinse and soak the corned beef in water overnight to cut the salt on the outside. I make a rub with cracked black pepper, smoked paprika, garlic powder, onion powder, and a little thyme. I smoke at 225 for about 4 hours then wrap in a foil pan at 240 until it reaches 203 internal temp. Today it was done just at 8 hours. I did this one to make a Ruben for our part 2 St. Patrick’s Day celebration. I served it with a cabbage soup… The family was happy and they will speak up when its not up to par. Slainte!
“You never really die until you end up on the wall at a Cracker Barrel”
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johnsbrewhouse Wow, loving the color generated and rendering when smoking the “corned beef”. I can taste it from here. Thanks for showing the results.
zbigjeff After the pastrami was cooled. I sliced and sampled this afternoon for a snack. Might have to call it Wagyu Pastrami after seeing how marbled the brisket was.
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Bob Stehlik I’ve also been doing corned beef on the pellet smoker for a few years. I do rinse and soak the corned beef in water overnight to cut the salt on the outside. I make a rub with cracked black pepper, smoked paprika, garlic powder, onion powder, and a little thyme. I smoke at 225 for about 4 hours then wrap in a foil pan at 240 until it reaches 203 internal temp. Today it was done just at 8 hours. I did this one to make a Ruben for our part 2 St. Patrick’s Day celebration. I served it with a cabbage soup… The family was happy and they will speak up when its not up to par. Slainte!
GWG8541 Do you like the Guinness Draught? I decided to stick with the Stout & the Harp. Unfortunately I was unable to find any Harp, even when looking in Birmingham while we were up there doing an inspection.
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Bob Stehlik I’ve also been doing corned beef on the pellet smoker for a few years. I do rinse and soak the corned beef in water overnight to cut the salt on the outside. I make a rub with cracked black pepper, smoked paprika, garlic powder, onion powder, and a little thyme. I smoke at 225 for about 4 hours then wrap in a foil pan at 240 until it reaches 203 internal temp. Today it was done just at 8 hours. I did this one to make a Ruben for our part 2 St. Patrick’s Day celebration. I served it with a cabbage soup… The family was happy and they will speak up when its not up to par. Slainte!
GWG8541 Looks awesome! Got any leftovers to send my way? Salute!
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