Just put my 5.5lb corned beef (flat) brisket on. Plan is for a roughly 2 hour smoke, then wrap it, and take it to tender…about 200-205.
I put a plain ol’ mustard slather on top and sprinkled some of the seasoning packet on top of that. I do have it fat side up as I’m using a “water pan” (with 4 beers…no water…and the rest of the seasoning packet in with the beer) this time. I’ve never been able to do that before. Typically, I’d have the stock grates in with no water pan…fat side down. But I did suggest in a recent post that I was gonna try this since I have my PCS Rackworks shelves installed. So here goes.
Notes:
1. With the original recteq grates out and the large bottom PCS rack in, there wasn’t enough room to put my water pan on that bottom shelf with the middle rack in…where I’ve got my meat. So I pulled the bottom shelf out and put my water pan on the drip tray. I didn’t want to cook on the very top rack slot…worried about cooker temp that high up in the chamber. The smart thing to do would’ve been to take that big bottom shelf out and put the stock recteq grates in. I think that would’ve given me adequate clearance for the aluminum water pan below the meat that was on the middle shelf.
2. I need to have figured all that out BEFORE cranking up the grill/smoker. Stupid me.
I’m using the metal pins on my PCS shelves that keep them from sliding out. So taking those out when the grill is at 250 is interesting.
3. For today’s cook, I’m using Cooking pellets.com “apple mash” pellets. I found it interesting that these pellets are small in length. I think that last bag of their “Perfect Mix” had some lengthy pellets. I haven’t had a problem with them but I like to keep mental notes in case issues come up.
4. Finally, and to the chagrin of many corned beef and cabbage traditionalists, I cook my cabbage, potatoes, and carrots separately. I simply like tasting the individual veggies as opposed to their flavors/tastes when cooked in the traditional New England boiled dinner style. To my palate, it all tastes the same that way. (I know I may lose my forum membership card for saying that.)
Anyway, here are my starting pics. I’ll follow-up with more pics later.
Oh! The corned beef came from Costco.
I put a plain ol’ mustard slather on top and sprinkled some of the seasoning packet on top of that. I do have it fat side up as I’m using a “water pan” (with 4 beers…no water…and the rest of the seasoning packet in with the beer) this time. I’ve never been able to do that before. Typically, I’d have the stock grates in with no water pan…fat side down. But I did suggest in a recent post that I was gonna try this since I have my PCS Rackworks shelves installed. So here goes.
Notes:
1. With the original recteq grates out and the large bottom PCS rack in, there wasn’t enough room to put my water pan on that bottom shelf with the middle rack in…where I’ve got my meat. So I pulled the bottom shelf out and put my water pan on the drip tray. I didn’t want to cook on the very top rack slot…worried about cooker temp that high up in the chamber. The smart thing to do would’ve been to take that big bottom shelf out and put the stock recteq grates in. I think that would’ve given me adequate clearance for the aluminum water pan below the meat that was on the middle shelf.
2. I need to have figured all that out BEFORE cranking up the grill/smoker. Stupid me.
I’m using the metal pins on my PCS shelves that keep them from sliding out. So taking those out when the grill is at 250 is interesting.
3. For today’s cook, I’m using Cooking pellets.com “apple mash” pellets. I found it interesting that these pellets are small in length. I think that last bag of their “Perfect Mix” had some lengthy pellets. I haven’t had a problem with them but I like to keep mental notes in case issues come up.
4. Finally, and to the chagrin of many corned beef and cabbage traditionalists, I cook my cabbage, potatoes, and carrots separately. I simply like tasting the individual veggies as opposed to their flavors/tastes when cooked in the traditional New England boiled dinner style. To my palate, it all tastes the same that way. (I know I may lose my forum membership card for saying that.)
Anyway, here are my starting pics. I’ll follow-up with more pics later.
Oh! The corned beef came from Costco.