St Paddy's Day is this coming Tuesday, 3/17/2015 - -


 
I will make a corned beef flat on the 14.5 wsm. It will be the first time on the wsm, but I have done many on the kettle over the years.
I like how it smells while cooking over the coals, and I do like to give it some direct time too, not all indirect. No thermometer needed,
I like to sample later in the cook.
 
I've done I think 2 of them----traditional way. I wasn't so happy with last years, I thought I might just try another bagged one - they were $9/lb for the only bagged ones I saw. I'll have to take a closer look at the newsletter- Chris has never steered me wrong.

Here's the link - it's on the front page :)

http://www.virtualweberbullet.com/cornedbeef.html
 
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I already did one this week in the slow cooker. With it being so cheap right now I will do another on on Tuesday and pick up 2 or 3 for the summer. Take a look the week after the holiday since I have seen them marked to .99 a lb.
 
So here is an option for you guys wanting to the traditional CB brisket boiled...go ahead and boil it for a few hours (I do mine in the crock pot low for about 5 hours,) pull it out and indirect on be grill for 30 to 40 minutes with a bit of wood smoke...it's my go to method...works great...give it a shot!

I am sure I have posted it here before so I will see if I can dig an old post up late!!
 
Morgan C. said:
So here is an option for you guys wanting to the traditional CB brisket boiled...go ahead and boil it for a few hours (I do mine in the crock pot low for about 5 hours,) pull it out and indirect on be grill for 30 to 40 minutes with a bit of wood smoke...it's my go to method...works great...give it a shot!

I am sure I have posted it here before so I will see if I can dig an old post up late!!
Click to expand...

I like that idea! I'll have to see if Barb wants to try it.
 
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