Kent wrote:
> "Janet Wilder" > wrote in message
> ...
>> Kent wrote:
>>> "RockPyle" > wrote in message
>>> ...
>>>> With St. Patrick's Day coming up, Corned Beef went on sale at the
>>>> local meat playground (Cattleman's Meats in Taylor, MI). A buddy and
>>>> I went Friday to pick up a couple of corned briskets and I also got a
>>>> hunk o' shoulder.
>>>>
>>>> So today I woke up bright and early to make pastrami and pulled pork.
>>>> I have a Brinkmann Square vertical smoker with a Home Depot Stainless
>>>> grilling wok as my firepan and today was the day I was going to forego
>>>> the water in the pan and switch to sand.
>>>>
>>>> It was a remarkably positive switch. I bought some playsand and
>>>> filled the water pan to about 1 inch from the top, covered the pan in
>>>> heavy duty foil and put a pie pan also covered in HD foil over the
>>>> middle.
>>>>
>>>> When I fired up the coals, I left the bottom vents at 1/4 open, where
>>>> I usually run the unit with water in the pan. As it stabilized, it
>>>> was up around 300*F, so I closed the vents all the way (but it is
>>>> still not very well sealed). What a difference! The temperature
>>>> stayed between 260* and 275* and the coals lasted *forever*! I added
>>>> much less fuel than usual over the cook, and not having to add water
>>>> was really nice. I had a quicker than usual cook as well, 9 hours to
>>>> 194* on the pork and 188* on the brisket. I expect to spend less heat
>>>> heating water, but I'll keep an eye on future cooks to see if they
>>>> really get quicker (my usual brisket/pulled pork time is 11 hours).
>>>>
>>>> I am a believer in sand in the pan now! I expected more drippings in
>>>> the pie pan, but was happy to wrap the foil up and discard cleanly.
>>>>
>>>> I am taking pics, and may find a way to post them.
>>>>
>>>> Time to go eat!!!!
>>>>
>>>> Rock
>>>>
>>>>
>>> Did you do anything to reduce the salt in the corned brisket? Do you
>>> need to? I've thought of soaking the brisket in advance.
>> My mother always soaked the corned beef brisket overnight. I have soaked
>> it for about 5 hours in cold water, changing the water once during the
>> period. I find the meat to be a lot less salty and a lot more tasty
>> without all that salt.
>>
>> Janet Wilder
>>
> After the soak, Janet, at what BBQ temp does it go in and for how long? Do
> you cook it over water, or over sand[feeble attempt at humour]? Seriously,
> over water, or no?
>
> Kent
>
>
>
>
>
I have never Q'd a corned beef. I usually do it in a slow cooker in
water with added pickling spices and garlic. Then I use the water to
cook cabbage and potatoes.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.