Honey mustard corned beef on a mini

Discussion in 'Beef' started by welshrarebit, Mar 28, 2015.

  1. welshrarebit

    welshrarebit Master of the Pit

    One of my local stores had corned beef "points" on sale for $3.49 a lb. I can't buy hamburger here for that price so I grab a bunch and yesterday I put two into a container to soak out some of the salt while I get some stuff done and fire up the mini.

    So after an hour and a half of soaking and changing the water about four times into the mini we got; they weighted about three lbs each and I figured they would take about six hours (boy was I wrong on that!!!!).

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    I got the late start because my youngest is on spring break and wanted to go to the beach in the morning.

    Parking next to some kiawe trees; I took that as a sign from the smoke gods...

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    Kua Bay...

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    The waves were big enough to have fun but weren't dangerous!

    So back to the smoke... I get the meat in around 1:30 pm I figure around six hours max so dinner would be around 7:30 or so. I did have a back up plan luckily!

    I was using KCB with some kiawe lump and three kiawe chunks. The mini was running at 240 for the first two hours.

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    Two hours in i put the meat probe and it was at 126*, I feeling okay right about now. At three hours in the temp was 136 and it didn't move from there for over an hour, almost an hour and a half! A stall at 136? I crank the temp up to 280* and it starts moving again.

    So the temp slowly rises to to 156* by seven. Plan B for dinner is implemented... The temp stays at 156* for another hour! Second stall? WTF!!! I got the mini at 280* I was hoping to push thru the stall but nope... I was debating about foiling at this point but I figure just go with it!

    This was about six hours in...

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    So on and on it goes! At ten I probe the smaller one and it's at 203* but it's still not tender when proved with a bamboo skewer. So I hit both with some honey mustard to glaze them hoping to be done soon! It took another hour and a half!

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    Pulled at 11:30!!! I let cool for half an hour and I put it in fridge so I can slice in the morning.

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    I fried up a couple to have with some eggs and toast for breakfast...

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    If you'd have asked me last night if I'd do it this way again is have said I'll boil it next time but after eating some... All is forgiven!!!! This is great! Not awesome but great! Next time I'll start earlier, A LOT earlier! I think what threw me was that it was the point of a brisket it was the point end and was a lot thicker than I thought (I thought I was two points in there).

    Also, a six pack of beer doesn't cut it on a ten hour smoke... It was good I had a back up plan for dinner I need a back up plan for booze as well!!!

    Thanks for looking it was a very fun day... 😎


    Sent from my iPhone using Tapatalk
     
    rmmurray, crazymoon, tropics and 3 others like this.
  2. spainglish

    spainglish Fire Starter

    Looks delicious to me!😋 Beautiful beaches in your pics. A little cold here in Spain for that still but we are almost there!🙌 Thanks for sharing!
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    WRB, Nice looking beef and nice beach also![​IMG]
     
  4. tropics

    tropics Smoking Guru SMF Premier Member

    [​IMG]That has some real nice color on the slices. 
     
  5. welshrarebit

    welshrarebit Master of the Pit


    Thanks guys! It's NEVER too cold to go to the beach here!!!! In fact if it's too hot we will jump into the water to cool off!

    This beach is about ten miles from my house... On the ridge of this beach are billionaires houses! I'm lucky if in any given day I'm a thousandaire!
     
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks phenomenal man ! Nice smoke ! Thumbs Up

    :points1:
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Woody! Nice smoke man! Yep low and slow for those pastramis! Require lots of hydration and time! Even thought hey are a bit more expensive I like to use the corned flats.

    POINTS!!!
     
  8. welshrarebit

    welshrarebit Master of the Pit

    Mahalo nui loa!
     
  9. welshrarebit

    welshrarebit Master of the Pit

    Thanks Justin and Case!
     
  10. humdinger

    humdinger Master of the Pit Group Lead OTBS Member

    I love smoking corned beef. Great way to make a good slab of beef taste even better. Nice beach shots. We have nice beaches here Michigan..they still have ice bergs this time of year! [​IMG]
     
  11. I never thought of a honey mustard sauce to go on them - I gotta try that. Nice smoke and oh how I miss those beaches.
     
  12. manfjourde

    manfjourde Fire Starter

    I love corned beef and will have to try smoking it along with the mustard/honey for a new take - thanks for the inspiration!
     
  13. timberjet

    timberjet Master of the Pit

    Way to go Woody! points. Way to hang in there.
     
  14. Nice, I could stand some of that 

    Gary
     
  15. welshrarebit

    welshrarebit Master of the Pit

    Thanks guys! It was a fun smoke and a great day!!! At my last job we always serve corned beef with a honey mustard glaze but I've never had a smoked one before. Since I didn't have any coriander for a regular pastrami I went with it.

    The final product tasted better than the best pipikaula I've ever had...
     

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