Monster Corned Beef Patramization (lots of pics) - Page 2

Big George's BBQ · 01-05-2012, 11:23 AM

I used thirdeyes method. Foiled at 165 with beer. Pulled at 195-200 and let it rest. Used my slicer and sliced thin It was awesome

bbqbull · 01-05-2012, 11:28 AM

Never ever seen a brisket that large in my life.
Lucky to find a 12-14# pounder around here let alone a corned one that size.

I am sure it will taste just fine RonL.

Ron_L · 01-05-2012, 12:21 PM

Here are the pastrami chunks after 4 hours...

Both were around 160 internal so I foiled both with beer. I'm going to pull one at 170-ish and rest and chill. The other I am going to let go to around 200, rest and chill. We'll see how the two methods compare.

landarc · 01-05-2012, 02:09 PM

What good is size if you jusy lay there

Nice start there Cap'n Ronnie

deguerre · 01-05-2012, 02:17 PM

Quote:

Originally Posted by landarc

What good is size if you jusy lay there

Nice start there Cap'n Ronnie

Conservation of energy. Let the other do all the work.

Ron_L · 01-05-2012, 02:33 PM

Quote:

Originally Posted by landarc

What good is size if you jusy lay there

Shhh... That was supposed to be our secret!

Ron_L · 01-05-2012, 02:36 PM

One of the benefits of working at home is that I can fire up a cooker and cook during the day. One of the disadvantages is that I am at the whim of my calendar :( I had a telepresence call scheduled right after I foiled the pastrami, but it was only supposed to last for 30 minutes, so I figured I would be able to catch one of the chunks when it was in the 170s. Well, the meeting ended up going to 90 minutes and when I went out to check the internal temp they were both in the high 190s! I let them go until they hit 200 and they are now resting. I'll pop them in the garage fridge shortly and ignore them until it's time to slice for dinner.

More pictures later

KnucklHed BBQ · 01-05-2012, 02:44 PM

Quote:

Originally Posted by deguerre

conservation of energy. Let the other do all the work.

swoooosh - thwack!!!!

Groundhog66 · 01-05-2012, 02:56 PM

bigabyte · 01-05-2012, 03:08 PM

Quote:

Originally Posted by Ron_L

One of the benefits of working at home is that I can fire up a cooker and cook during the day. One of the disadvantages is that I am at the whim of my calendar :( I had a telepresence call scheduled right after I foiled the pastrami, but it was only supposed to last for 30 minutes, so I figured I would be able to catch one of the chunks when it was in the 170s. Well, the meeting ended up going to 90 minutes and when I went out to check the internal temp they were both in the high 190s! I let them go until they hit 200 and they are now resting. I'll pop them in the garage fridge shortly and ignore them until it's time to slice for dinner.

I hate when that happens. At least neither of them got burnt!

Big George's BBQ · 01-05-2012, 03:10 PM

Both will be excellent

SmokinAussie · 01-05-2012, 03:18 PM

I'm starving watching this!

Cheers!

Bill

DocTherbligs · 01-05-2012, 05:19 PM

Quote:

Originally Posted by SmokinAussie

I'm starving watching this!

Cheers!

Bill

That is just what I was thinking.

Ron_L · 01-05-2012, 05:21 PM

Quote:

Originally Posted by SmokinAussie

I'm starving watching this!

Cheers!

Bill

Think of it as payback for making me wish that I was on a houseboat for the past two weeks!

buccaneer · 01-05-2012, 06:29 PM

Quote:

Originally Posted by SirPorkaLot

It's all about the slice.

cooked to 200 will cause a thin slice (cut on slicer) to fall apart.
I prefer to pull at ~170 & steam before serving (like Guerry said).

Sliced thin against the grain will make it very tender even at 170F.

Me x 3

thanks Ron!

01-05-2012, 11:28 AM	#17
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	Never ever seen a brisket that large in my life. Lucky to find a 12-14# pounder around here let alone a corned one that size. I am sure it will taste just fine RonL. __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

01-05-2012, 12:21 PM	#18
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Here are the pastrami chunks after 4 hours... Both were around 160 internal so I foiled both with beer. I'm going to pull one at 170-ish and rest and chill. The other I am going to let go to around 200, rest and chill. We'll see how the two methods compare. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

01-05-2012, 02:09 PM	#19
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	What good is size if you jusy lay there Nice start there Cap'n Ronnie __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-05-2012, 02:36 PM	#22
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	One of the benefits of working at home is that I can fire up a cooker and cook during the day. One of the disadvantages is that I am at the whim of my calendar :( I had a telepresence call scheduled right after I foiled the pastrami, but it was only supposed to last for 30 minutes, so I figured I would be able to catch one of the chunks when it was in the 170s. Well, the meeting ended up going to 90 minutes and when I went out to check the internal temp they were both in the high 190s! I let them go until they hit 200 and they are now resting. I'll pop them in the garage fridge shortly and ignore them until it's time to slice for dinner. More pictures later __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

01-05-2012, 02:56 PM	#24
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	__________________ Tim -

01-05-2012, 11:23 AM	#16
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	I used thirdeyes method. Foiled at 165 with beer. Pulled at 195-200 and let it rest. Used my slicer and sliced thin It was awesome

01-05-2012, 03:10 PM	#26
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Both will be excellent

01-05-2012, 03:18 PM	#27
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	I'm starving watching this! Cheers! Bill __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

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