I am doin this right now. I just realized. We can see your eye balls Tommy! lol Thank you sir for all the life saving tips. I watch, I learn, and my family and friends think I'm a back yard chef! yes! I told them. I can't take all the credit.
I made this tonight it was to die for! I must of watched the video 10 times today as I’m new to smoking. This was such a detailed video and I loved it! Thanks for your guidance!
This looks fantastic for sure! Very well explained and demonstrated, and I'm loving the cabbage too. These beginner videos are really awesome, keep them up.
I like to soak them in a pot full of water changing the water every few hours to reduce the salt if you have time. Once you smoke a corned beef you'll never go back to the old way. Nice job Mr Pitmaster. I went out and picked up a WSM 22 yesterday so I can hang ribs and chicken
Awesome cook! I’ve always wanted to smoke the corn beef this way, but the boss of the house typically takes charge on our St Patricks day meal. I’ve done the cabbage this way a couple of times! It’s no joke, a very good way cook cabbage, take it another level and throw in some precooked chopped bacon into the interior as well is delicious too!
Light the fires n kick the tires!!!👀 Juices flowing!! You're killing me!! I gotta go to bed, get up at 3:30!! Bro.. perfect!!! I'll be back on tomorrow morning !!! After i get off!!
Great lookin corned beef Tommy. I love smoking corned beef aka pastrami. I think I like it so much because when you smoke it its super salty and that's right up my alley. I also like to put the leftover slices in a screamin hot cast iron pan and it's like eating kicked up bacon. Great video brother, keep up the great work.
Came out great Tommy, did2nt seem to matter pulling early..that cabbage looked slamming!👍🏻thanks for sharing brother, have a great one, you all stay safe!👍👊🍻
Slice me a piece with that dark bark !!! Looks so good! I’ve not done corned beef on the M.B. How was that charcoal taste? Better than pellet smoker?? Thanks T
I always start a brisket around 8pm check on it every 4 hours and rest for at least 3 hours during the night I run at 200 so incase I pass out it’s no big deal
Made this recipe yesterday, 12hour cook, brought the corned beef up to 200°, pulled it off, put it a cooler for 1/2 an hour, couldn’t wait any longer. It had good flavor but was dry and like chewing on shoe leather. Very disappointing!
