Uploaded October 2015 | Updated September 2026, 3 hours ago
Who says corned beef is only for St. Patty's Day? Certainly not me. I bought spares back in March and stashed them in the freezer. This is one of them.
I added a new twist to it this time, and started it by slow smoking it at 275° over hickory for an hour. Then I sealed it up and baked it for an additional 2 1/2 hours at 325° The result amazed me!
The touch of hickory adds a whole new dimension to the flavor, and I'm loving it! I *WILL* be doing it this way again! It'll also be the star of a couple or Reubens tomorrow... :-)
As an aside, this was also a chance to show off the new Maverick wireless temperature monitor. The dual probe transmitter sits out by the grill, and the receiver follows you around in your pocket. It's a great addition to the arsenal of tools.
Music provided by Kevin McLeod - incompetech.com
Title: Hot Swing
Licensed under Creative Commons
Thanks as always, Kevin!
Who says corned beef is only for St. Patty's Day? Certainly not me. I bought spares back in March and stashed them in the freezer. This is one of them.
I added a new twist to it this time, and started it by slow smoking it at 275° over hickory for an hour. Then I sealed it up and baked it for an additional 2 1/2 hours at 325° The result amazed me!
The touch of hickory adds a whole new dimension to the flavor, and I'm loving it! I *WILL* be doing it this way again! It'll also be the star of a couple or Reubens tomorrow... :-)
As an aside, this was also a chance to show off the new Maverick wireless temperature monitor. The dual probe transmitter sits out by the grill, and the receiver follows you around in your pocket. It's a great addition to the arsenal of tools.
Music provided by Kevin McLeod - incompetech.com
Title: Hot Swing
Licensed under Creative Commons
Thanks as always, Kevin!
