FrozenTundra
New member
Since everyone has corned beef on sale I picked up a small flat and soaked it in cold water for about 45-50 minutes, changing it once.
Then it trimmed it up nice
Put it in the freezer for an hour to firm it up for slicing.
Then sliced it on the same setting I use for thick sliced bacon
Put it on frog mats and into the FEC, I sprinkled a little Butchers honey rub and fresh ground black pepper on it and smoked it with a blend of maple, apple and hickory pellets, I also put the 12" AMNPS tube in the fire box for a little extra smoke. I set the FEC at 160º
After an hour and a half I flipped the pieces and let it go some more
(ready to flip)
I checked it again at the 3 hour mark and it was just right.
FEC temp chart
It doesn't get much simpler than that, or cheaper for that matter. The next time I will either soak it longer of just add some brown sugar and black pepper, I didn't realize that honey rub had that much salt in it.
It wasn't overly salty, it was at the level of a high mountain kit or so. I was shooting for a tad less but everyone liked it and wants me to make more.
Then it trimmed it up nice
Put it in the freezer for an hour to firm it up for slicing.
Then sliced it on the same setting I use for thick sliced bacon
Put it on frog mats and into the FEC, I sprinkled a little Butchers honey rub and fresh ground black pepper on it and smoked it with a blend of maple, apple and hickory pellets, I also put the 12" AMNPS tube in the fire box for a little extra smoke. I set the FEC at 160º
After an hour and a half I flipped the pieces and let it go some more
(ready to flip)
I checked it again at the 3 hour mark and it was just right.
FEC temp chart
It doesn't get much simpler than that, or cheaper for that matter. The next time I will either soak it longer of just add some brown sugar and black pepper, I didn't realize that honey rub had that much salt in it.
It wasn't overly salty, it was at the level of a high mountain kit or so. I was shooting for a tad less but everyone liked it and wants me to make more.
