Smokus Interruptus

[Stone]

I put a 3.5-4 pound corned beef on the smoker at about 1 p.m. At 6, when I had to leave, it was still at 175 internal (the smoker temp had been low -- around 220*) and definitely not ready. I foiled it and put it in the fridge.

How should I finish it? Foil and oven at 300*?

 

[Doug D]

You could do what you suggest, and I think it might be best-- in order to avoid drying it out. I would point out, however, that I routinely do pastrami and only take it to 165 or 170*, and it comes out fine.

 

[Stone]

I got it back up to about 170, I guess, but didn't have time for more. I tasted great, but wasn't as tender as I'd like.