Corned Beef Brisky & Spares (Heavy Pron)

While looking around at the local Costco for something to cook & enter in the Where's Your Green Throwdown, this caught my eye:


At $4.79/lb, I figured this is likely a rare opportunity for me to try some wagyu. Some of these SRF flats had some incredible marbling but were pretty thin. This one had a nice uniform thickness. I remembered that corned beef points were on sale at Safeway so I decided to grab one of them as well:


I have zero experience cooking corned beef in any way but read some very informative posts by Brothers Thirdeye & Landarc about them and knew I had to soak these in water for a while to remove some of the salt. Here they are after 48 hrs of soaking and with a rub (Thirdeye's recipe) applied:


Since I had so much space left in the XL BGE, I decided I would toss in some spares that I could enter into the Spareribs "Masters" Throwdown. I got to work trimming them into St. Louis cut spares:


Pulled out some fine rubs made by Brothers (left to right): Ryan Chester, Big Brother Smoke, and Plowboy:


Seasoned the ribs:


Loaded up Jabba with the meats, hickory chunks, and cooked away at about 240 degrees & glazed with a Blues Hog Original/Red & Big Butz Original sauce mix:



Gave the ribs the old bend test:


Sliced up the spares:



And gave them the taste test:


I needed some veggies to go with the corned beef so I put some carrots, red potatoes, cabbage, beef broth and some corned beef drippings into a dutch oven and stuck it into the Egg:


Eventually everything finished up and rested and I sliced up the point:


and the flat:


and served up a small plate for myself (I was already pretty full from eating ribs):


I was a little surprised at how salty the corned beef was despite giving them a long soak with a few changes of the water. Not too salty for me & still tasty but definitely a little saltier than my normal briskets.

Thanks for looking!

Thanks everyone for the compliments! In regards to the camera work, basically I try to apply as many of the tips I can from this post on "Photography Tips": http://www.bbq-brethren.com/forum/showthread.php?t=96575

I'm always amazed at how much there is to learn from Brethren and not just in cooking!

OneHump said:

I need to come over there and learn how you keep getting those amazing rings off of that Egg.

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Sure but I don't always get this nice of rings! I'm trying to think of what I did that likely contributed...
- I didn't let the ribs sit out of the fridge too long
- Cooked at a little lower temps than my usual (I'm usually cooking ribs @ 270-290 range) - these were cooked in the 240-255 range with the racks on the upper grill in the upper end of the range
- Loaded the Egg pretty full with Wicked Good & 6 decent sized chunks of hickory
- had the DFMT open probably about 3/8" with the Stoker supplying the air on the bottom

Sometimes my flash can wash out some of the ring in pics so on some of the pics I bounced the flash off the ceiling and it seemed to give a more true color.

Bar said:

Did you use the Adjustable Rig for this cook?

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I wish I had the new Adjustable Rig for the XL BGE but I don't. The 2nd tier is the BGE product and isn't adjustable at all. The AR for the XL wasn't made at the time I was shopping for another level.

inv3ctiv3 said:

Looks good! Seems you like to bounce your flash off the ceiling haha.

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I did do exactly that on some of pics as it seemed to capture more of the true color in some instances.

Honestly, I'm red-green color blind so if I say something about color at some point and you all think I'm nuts, its the color-blindness!