Joetisserie Corned Beef
Growing up, corned beef was always done in the slow cooker, it was almost a family staple. The Sunday roast was often a silverside boiled away for hours and hours. Added to the water was always a bay leaf, onion and the obligatory carrot, none of which were edible at the end of the cook.It seemed the only way to eat it was slathered in white sauce. Even with poor treatment, it is a memory food, the smell of a corned beef cooking just invokes memories of my childhood. It probably still tastes the same, but the memory alone is worth it.
Time for an upgrade to that childhood memory.
For a while, I have been thinking that smoking a corned beef on the Kamado but have been sceptical that it would actually work. I was nervous the saltiness of the corned beef would end up just way too salty.
After a bit of research and some facebook advice, I decided to soak the corned beef for around 4 hours. Turns out this piece of advice was invaluable.
Rather than a typical low and slow, I decided to utilise the Joetisserie.
Kamado Set up
- Fire banked at the back of the firebox
- Aiming for a dome temperature around 122C [250F] – 135C [275F]
Meat Prep
- Soak for around 4 hours, changing the water every hour or so.
- Drain well
- Apply your favourite rub, my wife and I love the Ancho Espresso
from Lanes. - Thread the meat onto the joetisserie and you are ready.
Once the Kamado has settled in on the temperature you are chasing, add the meat and close the lid. Pro Tip – make sure you turn the joetisserie on…
Check the internal temperature periodically, I waited for around 3hrs before I checked the temp. The target internal temp you are looking for is around 74C [165F].
For this cook, the total cooking time was around 4hr 30 mins and I rested the meat (double wrapped in foil) for 30 mins before carving.
Tonight I chose to serve this with Yorkshire Pudding, Green beans, Rosemary and Seasalt roasted potatoes along with my wife’s awesome white sauce.
Enjoy.
Till next time Joe On !!!
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