I’ve wanted to attempt this for so long - finally! I did cheat a bit by starting with store bought corned beef, but Harris Teeter was nearly giving them away after St Patty’s Day so I snagged one and used it. I did make corned beef last year tho, so that hurdle has been cleared.
Desalinated overnight. Didn’t trim at all, there was a thin fat cap on the underside that I kept down the entire cook.
Applied 1 batch of MH’s Close to Katz rub and let it sit in the fridge uncovered for 4 days.
Prepped the Bronco per usual for a longer cook - full basket of KBB, one fire starter near the edge. Lit and left for 30 min with lid up and vents wide open. Then added 2 nice pecan chunks, the heat deflector and the grate. Closed the lid, shut vents to ~50% and let it preheat for 15 min. Got the meat on ~8am.
Cook went well, only had to adjust vents a couple times. Once when the 2nd pecan chunk caught around 10:30am. Otherwise really stable as usual.
At around 2:40pm I decided to check the bark to see if it was set well enough to maybe wrap so I could move it along faster. It was looking good by site and touch.
After putting it in a foil pan and covering it, it took ~90 more minutes to hit 203F IT. At that point I moved it to the oven at 170F. At 6pm took it out. It wobbled like Santa’s belly on Christmas Eve and I felt like a kid on Christmas morning.
I had noted the direction of the grain in my first pic and sliced it across with my brisket sword. Did the Moe Cason bend-it-in-half test and it didn’t break. 👍ðŸ»
Had mine on pumpernickel with brown mustard and a side of dill pickles.
It was... as good as everyone says! Now I know why some of you always keep this around - it’s incredible. My wife looked at me after 2 bites and said "It just melts in your mouth". She had this at Katz last December, and said that Katz’s was even more moist than mine (likely from the steaming), but that it was also more oily/greasy which she and her girlfriends didn’t care for. Mine was a fatty point but I think smoking it all the way cooked more of that out. Or she was just trying to make me feel good but that’s pretty unlike her. 😈 Anyway, other than that she said the flavor was right there. It was without a doubt the best sandwich I’ve ever made, and I can’t wait to try again after curing my own corned beef first. Only thing I might do differently is try to wrap later or not at all. The bark softened up just enough to smudge while slicing. I think if it was only wrapped during a 2+ hour hold it’d be perfection.
Desalinated overnight. Didn’t trim at all, there was a thin fat cap on the underside that I kept down the entire cook.
Applied 1 batch of MH’s Close to Katz rub and let it sit in the fridge uncovered for 4 days.
Prepped the Bronco per usual for a longer cook - full basket of KBB, one fire starter near the edge. Lit and left for 30 min with lid up and vents wide open. Then added 2 nice pecan chunks, the heat deflector and the grate. Closed the lid, shut vents to ~50% and let it preheat for 15 min. Got the meat on ~8am.
Cook went well, only had to adjust vents a couple times. Once when the 2nd pecan chunk caught around 10:30am. Otherwise really stable as usual.
At around 2:40pm I decided to check the bark to see if it was set well enough to maybe wrap so I could move it along faster. It was looking good by site and touch.
After putting it in a foil pan and covering it, it took ~90 more minutes to hit 203F IT. At that point I moved it to the oven at 170F. At 6pm took it out. It wobbled like Santa’s belly on Christmas Eve and I felt like a kid on Christmas morning.
I had noted the direction of the grain in my first pic and sliced it across with my brisket sword. Did the Moe Cason bend-it-in-half test and it didn’t break. 👍ðŸ»
Had mine on pumpernickel with brown mustard and a side of dill pickles.
It was... as good as everyone says! Now I know why some of you always keep this around - it’s incredible. My wife looked at me after 2 bites and said "It just melts in your mouth". She had this at Katz last December, and said that Katz’s was even more moist than mine (likely from the steaming), but that it was also more oily/greasy which she and her girlfriends didn’t care for. Mine was a fatty point but I think smoking it all the way cooked more of that out. Or she was just trying to make me feel good but that’s pretty unlike her. 😈 Anyway, other than that she said the flavor was right there. It was without a doubt the best sandwich I’ve ever made, and I can’t wait to try again after curing my own corned beef first. Only thing I might do differently is try to wrap later or not at all. The bark softened up just enough to smudge while slicing. I think if it was only wrapped during a 2+ hour hold it’d be perfection.
Comment