KORND4WG X
is One Chatty Farker
- Joined
- Jun 5, 2013
- Location
- Seattle WA
Picked up a package of corned beef at Costco last weekend on a whim. Never had it before. Thought it was brisket and found a recipe for smoking it for 3hrs and then throwing in a pan with cabbage, carrots, potatoes and onion until everything was tender.
Turned out it was from the opposite side of the cow which threw me for a loop :doh: I ended up going with it - on the M1 with cherry until 152 IT and then covered in foil with the fixings for 2hrs where the meat ended up at 195.
Temps from my Thermoworks Smoke - as per usual M1 ran around 250-275 with about a split or 2 every 45-60mins.
Honestly I didn’t care for the flavor or texture - it was tender and juicy enough but very hammy in both respects. Maybe I shouldn’t have cooked it like a brisket since it’s leaner. Probably won’t make it again although the fam did pretty well to finish up most of it :thumb:
Turned out it was from the opposite side of the cow which threw me for a loop :doh: I ended up going with it - on the M1 with cherry until 152 IT and then covered in foil with the fixings for 2hrs where the meat ended up at 195.
![PaBvVpNl.jpg](/proxy.php?image=http%3A%2F%2Fi.imgur.com%2FPaBvVpNl.jpg&hash=0b209bceebe05b434df8229c013d121f)
![hs5k2Mrl.jpg](/proxy.php?image=http%3A%2F%2Fi.imgur.com%2Fhs5k2Mrl.jpg&hash=e4de7caccea9100935e5abda3463791b)
Temps from my Thermoworks Smoke - as per usual M1 ran around 250-275 with about a split or 2 every 45-60mins.
![nFFlXe9l.jpg](/proxy.php?image=http%3A%2F%2Fi.imgur.com%2FnFFlXe9l.jpg&hash=c95bf8132bb1246b5e4538329bfe197b)
Honestly I didn’t care for the flavor or texture - it was tender and juicy enough but very hammy in both respects. Maybe I shouldn’t have cooked it like a brisket since it’s leaner. Probably won’t make it again although the fam did pretty well to finish up most of it :thumb: