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kitts21
09-25-2011, 10:20 AM
Well I stopped by the store for a watch band and came home with two hunks of corned beef along with the watch band. Of course I just got home took them out of the package and through them on the UDS. I had to get some pron, but then I did a quick search to see how long it would take to cook them and I realized I might have F-ed up. I didn't soak them. Am I in trouble now? here are some pics.
http://i90.photobucket.com/albums/k279/kitts21/DSC02209.jpg
http://i90.photobucket.com/albums/k279/kitts21/DSC02210.jpg
I have the drum running right around 270. Now I can get some yard work done and wait for the games to start.

tamadrummer
09-25-2011, 10:22 AM
I have not cooked corned beef or even brisket before on the smoker but I cannot imagine that you would need to soak them. Would you be wanting to soak (not smoke for those that read this before the edit) them to lower the salt content?

I may be wrong but I believe you are in for a joyous occasion of beautiful food tonight sir.

JONESY
09-25-2011, 10:28 AM
Its going to be very salty. Last year on St. Pats day I rushed my corned beef and only soaked for about 24 hours, changing the water 3 times and it was way to salty. I usually soak them for 36 hours, changing the water 6-8 times.

kitts21
09-25-2011, 12:01 PM
:tsk: well that farkin sucks. How long should I let it cook for. It says on the package to pull it out of a boil at 160. Does this apply to smoking also?

JONESY
09-25-2011, 12:05 PM
You know what you could try, is to take it to like 150f, pull and slice, then finish in a steam pan, it may take away some of the saltiness. You can make a steam pan out of two disposable aluminum pans, just pop a bunch of holes in one and place in the other with water.

kitts21
09-25-2011, 12:09 PM
I just pulled it at 165. How long should I let it rest before slicing? thanks for the help. Thisis the second thing I ruined this week trying something new.:mad2: Maybe it won't be to bad:redface:

JONESY
09-25-2011, 12:38 PM
I'd let it rest for at least half an hour, give it a chance to cool so its easy to handle and slice. Let us know how it turns out.

Don't be discouraged if it doesn't turn out right, smoked corned beef if done right is damn good. Do a search or ask for a little help before your next cook, there are a lot of guys on here willing to help.

Blackened
09-25-2011, 01:13 PM
I foil at 160 and take to probe tender, or around 200.. Those look like points, I like to refrigerate those overnight and slice thin for sandwiches.. lots of fat

If I'm going to rest and eat that night I'll go with a flat. Which reminds me, I still have 2 points and a flat left from a St. Patty's day score.

But yes, I would soak in the future.

kitts21
09-26-2011, 09:20 AM
Thanks eveyone. They were pionts. I also did let them sit in the fridge overnight and just sliced them.
http://i90.photobucket.com/albums/k279/kitts21/DSC02215.jpg
http://i90.photobucket.com/albums/k279/kitts21/DSC02218.jpg
To be honest there is alittle more salt than I'm use to, but it is still pretty farkin good. When I took it off yesterday I sliced some and took it over to my neighbor to try(my guiniee pig). He gave it a thumbs up and a request for a sandwich today.....So it can't be all that bad.
:heh:

deguerre
09-26-2011, 09:43 AM
I often cook them without soaking. Either smoked or braised. But, I personally like the flavor especially in a sandwich!