I really wanted corned beef today so went to local shop and bought a five pounder at the store not dumb enough to put price per pound my wife looks at the site now. I came home started the grill, seasoned beef with (Chicago Prime "The Rub"), and of course I had a few beers.
About an hour on the grill I go to make beef stock seasoning, and SH!T!
No beef stock. Wife looks and
of course I was correct for once I am correct and we are out. We both agree
we will use Progresso Italian soup? I of course dummy it up with beef seasoning (It’s made with chicken stock?),garlic, onion, celery, carrots, and pepper and bay leaf.
So a bit latter about 5 hrs later... it’s done. I went back and forth on direct off direct, in broth and out and so on, last 40 min on direct heat with a riser. This was after two hours on smoke @290 grill temp and a Internal temp of 178. I took it off and tented it. for smoke I used mesquite and cherry wood chunks.
Once it was done and after resting for 1hr I thinly sliced it with my gyro knife and put it into the fridge with veggies and a bit of broth.
Overall a bit salty but nice. Now some may ask why are you posting this if it wasn't perfect?... it isn't to show a guy who's been grilling for 20 years made something that wasn't perfect?, is it to show how I do corned beef?, is it ... well this could take all day. This is to tell all of you if you are making corned beef make sure you have BEEF BROTH in the house.
This is some of the pictures I took during and slicing...
Topic: Corned Beef Updated 8-26-19 (Read 845 times)
