What's for dinner tonight? Dinner ideas?

[RustyJake]

We can get all kinds of cuts in Alberta, but it ain't cheap!

It is like buying salmon or apples here. We pay more than other provinces that the food is trucked to.

 

[SmokinAL]

Got a whole bone in turkey breast going this afternoon! Injected with creole butter and slathered with Mayo and rubbed with Bucee’s steak rub since it’s mostly pepper.

 

[Slimpicker]

Good luck AL

 

[SmokinAL]

Turned out absolutely fantastic! It was a fan favorite. It was the juiciest turkey I’ve ever eaten, even of all the ones I’ve deep fried. The steak rub was a bit salty for my taste but everyone else liked it a lot. So I cooked it for the first hour @ 200ish degrees To let the rub set. Then turned it down to 180 and Then every hour after the first hour I basted with some melted butter until I got to an internal temp of 155 then I cranked the temp to 375 to crisp the skin.

 

[RemE]

Need suggestions for this corned beef project!

Last year my corned beef attempt was a fail. I just picked up this Snake River premium wagu corned beef. The package suggests boiling to 145F internal.

I was thinking brisket style, smoke at 190F but to what internal temp? Wrap??

I must redeem myself, help! We have an Irish friend coming for dinner tomorrow and it's gotta be good!

It's a 4lb cut.

 

[RustyJake]

Need suggestions for this corned beef project!

Last year my corned beef attempt was a fail. I just picked up this Snake River premium wagu corned beef. The package suggests boiling to 145F internal.

I was thinking brisket style, smoke at 190F but to what internal temp? Wrap??

I must redeem myself, help! We have an Irish friend coming for dinner tomorrow and it's gotta be good!

It's a 4lb cut.


View attachment 4673

Interested in how you do this. My mom has purchased a corned beef brisket from a local butcher and wants me to cook it.

 

[Slimpicker]

I got a 4.5lb one in the frig... I'm undecided too!!!!!

Sous Vide 145° for 10 hours with the pickling and a little beef stock ???

I was thinking brisket style, smoke at 190F but to what internal temp? Wrap??

Last time I did this WRAP: YES, IT was same as brisket 200°, so you gotta go higher in temp to get that to 200

Sous Vide Corned Beef - Sous Vide Ways

Cooking sous vide creates a juicy, tender corned beef like you have never had before. So go ahead and kiss goodbye to dry, chewy corned beef forever.

sousvideways.com

 

[Slimpicker]

So to confuse a little more, this Sous Vide says 48 hours at ONLY 140

Sous Vide Corned Beef

Sous vide corned beef is incredibly juicy and tender. Simply season the brisket, then cook it low and slow for a memorable St. Patrick's day meal.

www.allrecipes.com

 

[RemE]

Hmm, in reading the recipes, they are briskets and mine is a round, someone asked about that but no response.

Current plan, I will rinse the meat, add the spice pack to the fat side, maybe toss in some broth if we have some. Sous Vide @ 180F for 10 hours, let it cool, then 30min before dinner slather in Honey Mustard and into the Traeger at something like 350F for 30min to re-heat and tighten it up.

 

[Slimpicker]

I'm also considering this method

Smoked Corned Beef and Cabbage - Hey Grill, Hey

Smoked corned beef and cabbage is a St. Patrick's Day staple. This smoked corned beef is a delicious tradition in our house and hopefully will soon become one in yours! This guide will be your go to recipe and method for deliciously tender smoked corned beef and tasty cababage every time.

heygrillhey.com

 

[Slimpicker]

Hmm maybe Sous Vide right in the vac packet @ 145F then slather in Honey Mustard and into the Traeger at something like 250F for 30min to tighten it up?

I like that... using extra SMOKE

 

[RustyJake]

I'm also considering this method

Smoked Corned Beef and Cabbage - Hey Grill, Hey

Smoked corned beef and cabbage is a St. Patrick's Day staple. This smoked corned beef is a delicious tradition in our house and hopefully will soon become one in yours! This guide will be your go to recipe and method for deliciously tender smoked corned beef and tasty cababage every time.

heygrillhey.com

Seeing sous vide isn't an option for me currently, this may fit the bill

 

[RemE]

So to confuse a little more, this Sous Vide says 48 hours at ONLY 140

Sous Vide Corned Beef

Sous vide corned beef is incredibly juicy and tender. Simply season the brisket, then cook it low and slow for a memorable St. Patrick's day meal.

www.allrecipes.com

Too late for this one, only have about 26 hours now.

 

[Jim G]

I've decided to try the Malcom Reed smoked corned beef and cabbage.

 

[Slimpicker]

I've decided to try the Malcom Reed smoked corned beef and cabbage.

I'm a little sketchy on his time table??? I like this method cuz it's also close to Hey Grill hey and doable, but I guess I need to re-watch it to catch all his steps better.