This just in ....

..the smoker:

@1:15

• 
  2 small corned beef points, one simple rubbed with pepper, the other a Dr. Pepper marinade
  1 small butt
  1 Pork Loin with simple pepper -salt-garlic-onion rub
  16 oz fatty

A mini barbecue, all small cuts.

Well, here is one update. The corned beef points were small, <3 pounds each, they have been in a good 225* pit for over 3 hours, and are just cracking 140* internal. Seems slow. Conversely, the pork loin and butt which are slightly larger are already in 165* area.

I think my lesson here is my chamber temps vary much more than I thought.

Neil said:

Be sure to let us know how those corned beef points turned out and which one was better. I plan on making another attempt at one tomorrow. Started soaking it in water last night and changed the water today at noon.

Click to expand...

Frankly, I strongly preferred the 'plain' point which was simply rinsed, coated in worcestireshire sauce, and peppered with a little bit of onion and garlic powder added. Tasted pretty much like good ol pastrami. Not bad.

The Dr.Pepper Marinade was a little strange. there was certainly a sweetness to it, but not a strong sweetness - certainly not enough to counter all the salt, so it ended with this mis matched flavor IMO.

Both could have been improved by simply slicing them thinner than I did.

Although not the greatest results, I will probably continue to do corned beef experiments when they are on sale (~$1 per pound) and convenient (~3 pounds).