After having steaks for lunch, it was time to turn my attention to the silverside. As my wife isn't a fan of chilli or spicy foods, I toned down the amount of DL Jardine Steak Seasoning, I used which was rubbed in with olive oil. I used the sweet and subtle flavour of apple chunks as the smoke source.
At 2:25pm, I fired up a new chimney and 20 minutes later, the meat was on. The rangehood temperature was already sitting at 250F from the previous cook. The internal temperature of the corned beef was 8C.
At 3:20pm, I closed off one of the vents as the temperature had risen to 300F. At 3:45pm, the internal temperature was 41C and the rangehood had dropped to 250F. Looks like I picked the right vents to close :)
At 3:50pm, believe it or not, but it started to rain. I put my umbrella over smoker and opened the vent back up as the rangehood temperature had dropped to 240F. 15 minutes later and it had dropped to 200F. I then decided to add more charcoal and another apple chunk.
At 4:45pm, the internal temperature was 64C and the rangehood temperature was 240F. At 5:10pm, the rangehood temperature was 210F, so I added a couple more chunks of charcoal. Charcoal definitely burns out quicker than heat beads and so needs a little more monitoring.
At 5:30pm, the rangehood temperature dropped to 150F and the internal temperature stalled at 71C. I then wrapped the meat in foil and added more charcoal. This rain is making the cook a little more difficult but I managed to feed the charcoal through the stacker door with no dramas (whilst wearing gloves and using tongs, of course).
15 minutes later and the rangehood temperature was back up to 200F, the the internal temperature was still sitting at 71C.
It was 6:30pm and the internal temperature was 77C - cooked but as there was no rush for dinner, this was a great time to let it just rest.
I must say I prefer smoked corned beef / silverside than the traditional boiled way that my wife prefers. Still she liked this too.
At 2:25pm, I fired up a new chimney and 20 minutes later, the meat was on. The rangehood temperature was already sitting at 250F from the previous cook. The internal temperature of the corned beef was 8C.
At 3:20pm, I closed off one of the vents as the temperature had risen to 300F. At 3:45pm, the internal temperature was 41C and the rangehood had dropped to 250F. Looks like I picked the right vents to close :)
At 3:50pm, believe it or not, but it started to rain. I put my umbrella over smoker and opened the vent back up as the rangehood temperature had dropped to 240F. 15 minutes later and it had dropped to 200F. I then decided to add more charcoal and another apple chunk.
At 4:45pm, the internal temperature was 64C and the rangehood temperature was 240F. At 5:10pm, the rangehood temperature was 210F, so I added a couple more chunks of charcoal. Charcoal definitely burns out quicker than heat beads and so needs a little more monitoring.
At 5:30pm, the rangehood temperature dropped to 150F and the internal temperature stalled at 71C. I then wrapped the meat in foil and added more charcoal. This rain is making the cook a little more difficult but I managed to feed the charcoal through the stacker door with no dramas (whilst wearing gloves and using tongs, of course).
15 minutes later and the rangehood temperature was back up to 200F, the the internal temperature was still sitting at 71C.
It was 6:30pm and the internal temperature was 77C - cooked but as there was no rush for dinner, this was a great time to let it just rest.
I must say I prefer smoked corned beef / silverside than the traditional boiled way that my wife prefers. Still she liked this too.