Smoked corned beef

[guruatbol]

Ok today I am doing a corned beef at 240 cooking it until it has an internal temp of 190. I rinsed the brine off the rubbed with my daughter's rub and using peach wood.

To go with I am going to roast some Brussels sprouts, potatoes, carrots and onions coated in olive oil and drizzled with balsamic vinegar and for dessert, peach dumplings made from home grown and canned peaches.

Drool!

Mel

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[opentrackerSteve]

Sound delicious!!!

 

[guruatbol]

Less than 2 hours to some smokey goodness! I checked on it and, wow, just wow!

Mel

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[guruatbol]

Ok the veggies are in.

Mel

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[Grabber70Mach]

That looks and sounds good.

 

[guruatbol]

Ok here is the amazing finished product. Burp....

Mel

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[Grabber70Mach]

Thanks 8AM here and I could go for some of that.

From infinity and beyond.

Never argue with a Moron, they'll just drag you down to their level and beat you with experience.

If the women don't find you handsome, they should at least find you handy.

 

[cmayna]

Mel,
That looks pretty darn good.

 

[guruatbol]

Thanks Craig. It was pretty awesome.

Took some on nutty wheat bread with a grainy mustard for lunch. The only mistake was eating it and trying to drive at the same time.

It was even better left over. I Wonder about smoking it one day and age it a couple days the steam it to heat it up and serve it aged. Seems to be much like cheese in that respect.

Mel

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[guruatbol]

OK I did another one! This one better than the last! I used the spice pack ground up and kc masterpiece seasoning.



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[Grabber70Mach]

Looks very tasty.

 

[copasspupil]

agreed

 

[cmayna]

Nice!