Robert-R
TVWBB Diamond Member
We'll be in the desert for the Memorial Day weekend, so got my smoke awn Saturday.
Dug a small corned beef out of the fridge (approx. 4 lbs). It had both the point & flat. Decided to use both.
Followed these directions: http://www.virtualweberbullet.com/cornedbeef.html
Rubbed & into the 14.5 over a full ring of K Lump with several large chunks of pecan. Used a diffuser for this cook.
The point was on the bottom grate.
Temps were in the 250* - 260* range. About 2 1/4 hours later, wrapped them in butcher paper when they had an IT of 160*.
The meat probed tender 3 1/2 hours later. The point was 198* & the flat was 191*. Pulled them, wrapped them in a old blanket & put them in a cooler for 2 hours.
Out of the cooler & ready to go in the fridge for the night. They sure are little!
Some test slices the next day. The point tastes OK - not as good as the flat, but it's acceptable.
The sandwich was killer.
I'm glad I cooked this. Next time, I'll get a big flat & do "real" pastrami.
Dug a small corned beef out of the fridge (approx. 4 lbs). It had both the point & flat. Decided to use both.
Followed these directions: http://www.virtualweberbullet.com/cornedbeef.html
Rubbed & into the 14.5 over a full ring of K Lump with several large chunks of pecan. Used a diffuser for this cook.
The point was on the bottom grate.
Temps were in the 250* - 260* range. About 2 1/4 hours later, wrapped them in butcher paper when they had an IT of 160*.
The meat probed tender 3 1/2 hours later. The point was 198* & the flat was 191*. Pulled them, wrapped them in a old blanket & put them in a cooler for 2 hours.
Out of the cooler & ready to go in the fridge for the night. They sure are little!
Some test slices the next day. The point tastes OK - not as good as the flat, but it's acceptable.
The sandwich was killer.
I'm glad I cooked this. Next time, I'll get a big flat & do "real" pastrami.
