Corned Beef Emergency Question!!!

Discussion in 'Beef' started by oonighttrain, Jul 18, 2009.

  1. oonighttrain

    oonighttrain Smoke Blower

    i just realized by looking at dudes pics that i should have had the fat cap up.. is that the case????

    also, if i want to slice it i take it to 195 degrees then foil?????????
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Fat cap up fat cap down is a matter of who is smoking it.
    Personally I foil mine at 170 and take it to 190-195 then cool and refrigerate it for slicing the next day
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Basically having the fat cap up is so it will baste itself. Having it down will work out fine but you can always flip it if you want.
    I like to bring mine to about 180 then pull off, cool completely and reheat the next day by steaming.
    Some people will foil while doing pastrami but I have found it works out perfectly fine just pulled off and cooled.
    When are you planning on eating it?
     
  4. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Fat cap position is your preference. I usually go fat cap up on all my meat and I don't foil till I pull the meat off the pit and rest it in a cooler.
    Good luck - let's see some pics!
     
  5. oonighttrain

    oonighttrain Smoke Blower

    plan to eat it tonite.. about 5 hours from now..

    pics are on my other thread (gonna try a corned beef)..
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Like everyone else said fat cap is a peferrence of the smoker. Foil some do some don't. I don't until I'm done smoking it then foil and in the cooler for resting.
    after about an hour start slicing or if you need save it for later. It's all up to you andd your doing just fine.
     

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