Here are some shots of a corned beef I smoked and then steamed.
I had a 5 lb corned beef that I coated in typical pastrami spices of coriander and black pepper. I seperated the point from the flat to shorten the cooking time and get all the meat coated.
I started it on the MES smoker at 260* until the internal was 170 then placed it on a rack in a disposable aluminum pan filled with boiling water, covered and slipped it into a 250* oven until it hit 205*. Compared to previous attempts, this one was considerably juicier. After it had cooled to 150* I sliced it.
The point
The flat
A mound of good eats
I had a 5 lb corned beef that I coated in typical pastrami spices of coriander and black pepper. I seperated the point from the flat to shorten the cooking time and get all the meat coated.
I started it on the MES smoker at 260* until the internal was 170 then placed it on a rack in a disposable aluminum pan filled with boiling water, covered and slipped it into a 250* oven until it hit 205*. Compared to previous attempts, this one was considerably juicier. After it had cooled to 150* I sliced it.
The point
The flat
A mound of good eats