On 14-Mar-2010, Janet Wilder > wrote:

> 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

I've never Q'd a corned beef either. I do it the same as Janet. I may
smoke one sometime to see if I can make decent pastrami. There's
no hurry.

--
Brick (Never pass a toilet, never waste a hardon and never trust a fart,.
Jack
Nicholson in the Bucket list)