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!!!!).
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...
Kua Bay...
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.
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...
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!
Pulled at 11:30!!! I let cool for half an hour and I put it in fridge so I can slice in the morning.
I fried up a couple to have with some eggs and toast for breakfast...
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... [emoji]128526[/emoji]
Sent from my iPhone using Tapatalk
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!!!!).
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...
Kua Bay...
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.
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...
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!
Pulled at 11:30!!! I let cool for half an hour and I put it in fridge so I can slice in the morning.
I fried up a couple to have with some eggs and toast for breakfast...
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... [emoji]128526[/emoji]
Sent from my iPhone using Tapatalk
