Corned Beef

Soaked in water for several hours changing the water hourly - now seasoned ready to go

and we are go. Note this is my photo but with AI generated background (my back yard is a mess at the moment due to house renovations 😄)

Progress after two hours …

After 3.5 hours ready for wrapping in butchers paper

Wrapped and back on with couple of spuds and kumara

Hit the stall at 154^F/68^C - been there for 45 minutes. 203^F/95^C seems a long way off at this point 🤔

So while we wait 😄 I mentioned the other day The Bastard is a cheap barrel smoker from Bunnings - value for money great - but has its heat challenges - or so I thought. The other day when I did the ribs once done I did a test- didn’t snuff out the coals after the cook was finished like normal … with a bit of raking coals it maintained a temperature of 250^F/121^C for a total time of around 9 hours!!! I was shocked but impressed

Had trouble pushing through the stall. First time using butchers paper usually use foil, is that the difference?? Ended up putting wrapped meat on gas BBQ to push ambient temperature up, but still didn’t get meat to target temperature. After six hours total cook time internal temperature was 167^F/75^C - target was 203^F/95^C