Corn beef twist

[Rustyt1953]

Brisket rules.

 

[oink]

Not quite the same. Went on all day fishing trip with former in-laws. We got there early in the morning. We were cliff fishing in the ocean (Pacific). When we got there in the morning we (they) took a medium size beef roast (don't recall the cut), put it in a cloth sack, tied a rope to it and tossed it off the cliff into the water. Come lunch time it was pulled out and roasted over an open mesquite (kiawe) wood fire. It was pretty good. I'm sure there has to be times when sharks get it. I'm not sure that qualifies as corned beef.

 

[Nevada Ed]

Good luck Ed.
You may have read of my fail, 5hr in a Weber, the last hour in foil where the temp went from 165 to 205* all over a water pan with lemon juice, herbs and some cherry chips added. Tasty as could be but dry. The slab had no fat cap to trim.

Was the temp of the meat at 180* when it hit the Traegar for that first cook?

I checked it at almost 3 hours on the stove, on a cutting board and it read 187 with the heat needle.
With a probe in it, I pulled it off the pellet smoker, when it read 204*

I am going to let my corn beef hit 200*, from now on, so it is tender.

 

[len917]

Katz's made me hungry. I've been there quite often. Always crowded and that's why it's always fresh. The countermen are great too. A bit pricey but well worth it. After Katz's we go to Little Italy (a couple of blocks away) to Ferrara's for dessert. Almost as satisfying as a day at the range.