Corned beef on the MES30

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notbobvilla

Newbie
Original poster
Jul 25, 2010
20
10
Jacksonville, AR 72076
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Found some corned beef on sale and thought it would be great on the MES, I was right, sliced for sandwiches they were awesome.

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I rubbed with the spice pack that they came with, wrapped in saran wrap and set in the fridge overnight. Next morning I rinsed, peppered no salt and smoked. It was good eating!
 
A few more questions on the details of your smoke. I'd like to duplicate your excellent results. Thanks.

- What type wood did you use for the smoke?

- Did you use a water pan?

- What was the smoker temperature?

- What was the meat's internal temperature when you took it out of the smoker?

- Did you foil the meat during any time it was in the smoker?

- Did you let the meat rest (foiled or unfoiled) before slicing and eating?
 
Last edited:
A few more questions on the details of your smoke. I'd like to duplicate your excellent results. Thanks.

- What type wood did you use for the smoke?Hickory chips

- Did you use a water pan?Yes full water pan

- What was the smoker temperature?250

- What was the meat's internal temperature when you took it out of the smoker?190

- Did you foil the meat during any time it was in the smoker?No foiled after it hit 190

- Did you let the meat rest (foiled or unfoiled) before slicing and eating?Foiled for 1 hour, meat hit 197, than sliced
 
Wow. Looks great
Prepared corned beefs usually have so much salt in them that without soaking they are really salty if dry cooked and not boiled.
 
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