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I was wondering about what IT to use as reading online sites, suggestions went from 160 to 200. I choose the middle at 180 which was a mistake as the meat was a little chewy.
Did you wrap this at 160, like they suggest for a brisket? Also, did you hang it the entire time, or eventually move it to the grate?Smoked corned beef, or pastrami for that matter sounds delicious on the PBC! Good idea...
Quote from: Smokin Papa Steve on April 06, 2016, 10:14:06 AM I was wondering about what IT to use as reading online sites, suggestions went from 160 to 200. I choose the middle at 180 which was a mistake as the meat was a little chewy. Here's the "genesis" recipe. I've found that the IT isn't important and I've never sweated it, just allowed for the times. Art (ACW3) is an ace cooker of this, too -- maybe he's measured it and remembers? http://www.letstalkbbq.com/index.php?topic=4199.0Hub
Quote from: Hub on April 06, 2016, 12:24:57 PMQuote from: Smokin Papa Steve on April 06, 2016, 10:14:06 AM I was wondering about what IT to use as reading online sites, suggestions went from 160 to 200. I choose the middle at 180 which was a mistake as the meat was a little chewy. Here's the "genesis" recipe. I've found that the IT isn't important and I've never sweated it, just allowed for the times. Art (ACW3) is an ace cooker of this, too -- maybe he's measured it and remembers? http://www.letstalkbbq.com/index.php?topic=4199.0HubThis looks like a recipe to make Pastrami which is much more involved than just smoking a corned beef brisket. I still believe IT is more important that time since there are so many variables for each cook and smoker set-up
I start checking for doneness with a toothpick after around 170.......I never know what my finished temp is.......when it pulls in and out like butter, off it goes for at least a 1-2 hour rest......................
Quote from: smokeasaurus on April 06, 2016, 05:16:28 PMI start checking for doneness with a toothpick after around 170.......I never know what my finished temp is.......when it pulls in and out like butter, off it goes for at least a 1-2 hour rest......................So regardless of the meat (pork butt, brisket, pastrami, roast beef, etc) that's what you go by rather than the temp? Thanks Smoke!
Quote from: Mpls on April 06, 2016, 05:23:40 PMQuote from: smokeasaurus on April 06, 2016, 05:16:28 PMI start checking for doneness with a toothpick after around 170.......I never know what my finished temp is.......when it pulls in and out like butter, off it goes for at least a 1-2 hour rest......................So regardless of the meat (pork butt, brisket, pastrami, roast beef, etc) that's what you go by rather than the temp? Thanks Smoke!You bet. i start checking after the stall. Temps are a good guideline but the probe test is pretty dependable
I like everything about this thread! Can someone explain why a meat like brisket is eventually brought up to an IT of 200 and the OP wished his corned beef was also brought to 200, yet others only cook it to 140-150? I also recall the other thread on the roast beef sandwiches where that was to be brought to an IT of 140.Is it the quality of meat, as in the better the cut, the more tender it will be at lower temps? Is there a rule of thumb, or just a personal preference kind of thing? Thanks in advance for any thoughts.