Bob Mann
TVWBB Honor Circle
I did this cook a few weeks ago.
I soaked a 5 pound corned beef, in water, in the refrigerator for 24 hours, changing the water 3 times. I rubbed it with a mixture of black pepper, coriander and garlic powder.
I cooked it in my 18 1/2" WSM at 250F, in an uncovered aluminum pan until it reached an IT of 140F. I then foiled the pan until it was bamboo skewer tender. Total cook time about 5 1/2 hours.
It came out great, tasty, tender and moist. I love making pastrami.
I also cooked some corn and hot dogs on my 26 3/4" OTG.
On the WSM.
Ready to be foiled.
Done.
Sliced up.
Reuben on rye.
Corn and hot dogs on the OTG.
Corn done.
Beer o' the day.
Thanks for looking.
I soaked a 5 pound corned beef, in water, in the refrigerator for 24 hours, changing the water 3 times. I rubbed it with a mixture of black pepper, coriander and garlic powder.
I cooked it in my 18 1/2" WSM at 250F, in an uncovered aluminum pan until it reached an IT of 140F. I then foiled the pan until it was bamboo skewer tender. Total cook time about 5 1/2 hours.
It came out great, tasty, tender and moist. I love making pastrami.
I also cooked some corn and hot dogs on my 26 3/4" OTG.
On the WSM.
Ready to be foiled.
Done.
Sliced up.
Reuben on rye.
Corn and hot dogs on the OTG.
Corn done.
Beer o' the day.
Thanks for looking.
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