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I know when we do corned beef for St. Patrick's day it comes out fork tender after doing it in the croc-pot for a few hours. You don't need a knife for it. That's what I'm looking for. I guess your right about it being pastrami. It has already been cured so it's going to be some sort of corned...

Thanks Larry, I think thats kind of what I'm looking for. As I said I am trying to stay away from pastrami. I'll try smoking it plain and see what happens. I also would like it to be more tender. Do you think I could bring it up to maybe 185-190 degrees internal to make pulled corned beef...

What does corned beef taste like if you smoke it without putting anything on it before hand? I am thinking about taking one out of the package, soaking it to remove the salt and putting it in the smoker without putting anything on it. I really don't want to make fake pastrami. I was thinking...

Is there a reason you used paprika in this rub? Your rubs normally don't have it.

I have also done one. It works great. I also did the roadside chicken recipe with a turkey breast. Comes out excellent and makes good sandwiches.

I am going to do a fake pastrami this weekend with a corned beef I want to get rid of. Chris' recipe says take it to 165 degrees internal temperature then rest and slice. Can you take it to a higher internal temperature to make pulled corned beef? Will it be more tender if cooked longer?

Nothing against you Nathan but tell that co-worker to grow up. We are all in this together. If he thinks it's such a magical formula then he should bottle it and sell it. My brother-in-law does the same thing with a mac and chesse recipe and it gets my blood boiling. That's why I never eat it...

Steve, this is my thinking. Tell me if I'm nuts. It's a six lb. breast so I was going to brine it overnight with just salt and water with no sugar using only 4 tbls. salt per quart of water. Take it out the next day and rinse it then put it in the marinade overnight and grill the next day. I...

I have a bone-in turkey breast ready to be cooked. I was thinking of using the Roadside chicken recipe on it and putting it on the rotisserie. Has anyone tried it or am I the first one to take the plunge? Also, should I brine the bird first the day before I marinate it? Will that work to get a...

Sounds like a winner to me Kevin. I'll try it this weekend. By the way, if you recall that pork tenderloin tapas recipe you gave me a couple weeks back using pineapple instead of mango came out great. My wife and I both loved it. Thanks.

I am looking to marinate a couple of game hens in something. I usally do some type of Asian flavor which I love but I want something different this time. I am thinking of something with an Italian flare. Anyone have any ideas besides putting them in Italian salad dressing? I would rather make my...

Gotcha. Thanks Ken

How further of a range can you get with these mods?

Hey Phil, why do you put the wings on foil instead directly on the grates.

Thanks again Kevin. Sorry to keep asking you all these questions but I am all set now.

One more question Kevin. You say NOT to marinate the pork with the fresh pineapple but the recipe says to marinate the pork with the FRESH SQUEEZE orange juice. Isn't that the same thing as fresh pineapple?

Those I have . It sounds like a plan. If it a key component in curry blends, would a little curry powder in the marinade work?

That sounds really good Kevin but I have a couple of problems. Fist, what is fenugreek and can I use a substitute? Second, I don't have any aleppo pepper but I have four or five other kinds of chile powder? Can I use one of those (I can see you rolling your eyes). Sorry.

My wife came home with a nice tenderloin and a fresh pineapple among the other groceries. I thought the two would work well together. Any recipes out there for my first cook on my new Genesis?

There is also another way of "foiling" which works good for me. I do the same process as Kevin pretty much but instead of wrapping them in foil I put two or three racks in a cheap aluminum foil pan with a little cider vinager and some sort of citrus juice, cover and put it back on the smoker...