When you say "Money!", that is an understatement. Loved that cook, and really interested in the veggies. I thought about cabbage wedges in the drip pan, but maybe that would be too intense? Anyway, can't wait for the follow-up vids!
Yeah buddy a taste of Blarney smoke and goodness. Outstanding timing getting ready for the Paddy's day fun. Thanks for the vid. Im loading up pellet hopper on the PB and doing some Leprechaun magic on that slab. Dean in Bama
Looked great some Mighty fine eats! Can't wait to see those future cooks Tommy!👍 thanks for sharing brother ,have yourself a great one, you all stay safe!👍👊🍻🍺
Thank you for answering my question below.. I have another one if you don't mind. I have 4 corned beefs different sizes in my freezer.. I want to smoke on this Saturday in my Masterbuilt electric. Now.. Can I defrost and soak to get rid of the salt in one fell swoop and what time should I start doing that? They range from 3 - 3/12 lbs. I was going to smoke at 275.. To a temp of 185. I believe is what you said.. How long do you think that will take?
WOW!! Hot Tommy!! That looks amazing….drooling all the way through!!! Great colour….juiciness and that bark!! You da bomb!! Great job!!! And def the cabbage ain’t lookin bad either!!! 👏🏻💪🏻❤️🔥
Great job as usual brother. Actually 275 is my go to temp for any large cuts of beef or pork shoulders as well and beef ribs. Simply because of time I don’t have the extra time it would take at 250. It literally cuts at least a couple hours off a long cook like these and that’s a big deal but most importantly the meats still come out just fantastic
It’s corned beef season! Really nice bark and looks like killer pastrami to me! Awesome job Tommy, looking forward to seeing what you’re doing with the leftovers!
Man that looks fantastic Tommy! Love that cabbage too! Was hoping to see the final dish, but I guess I'll just have to make it! I love corned beef but my wife doesn't, so I just don't make it.... Awesome Cook 😋👍👊🍻
This looks awesome, and I’ve made cabbage like this and boy was it good, the only difference is I added half a pound of cooked up bacon in with the BBQ.
We always desalinate store bought corned beef for about 8 hours and stay clear of commercial rubs as they contain to much sodium and just make our own pastrami rub Nice job!
@@thegalleryBBQ Thanks I'm doing 2 flats tomorrow. If they're good, it'll be 2 more for St. Pattys weekend! 3.50 a pound is always a good price for beef!
That looked real good, now I want to try one that way. How was the salt levels on that? I always heard that the corning process made them extra salty so just curious. Great video Tommy, thanks!
I found that an 8 hour soak (changing the water out at 4 hours) gets that salt level down considerably and doesn't hurt the texture. Can eat twice as much and not worry about blood pressure!
The corned beef looks reallly great, but I'm especially interested in that cabbage. I generally don't like cabbage, but I'm really curious about it with the bbq sauce.
Hello, I’m new to the smoking world, I’ve smoked a few briskets over the past year and have had good success. I’d like to try this in a few days. What’s the name of the meat I’m looking for? Just corned beef brisket? Going to shop around the grocery stores/butcher and want to make sure I get the correct meat!
Corned beef brisket. Try and find the flat and point. Otherwise, just get the flat. It'll probably be in a solution. Rince it off and smoke it low. 250f. If you ever have any questions. gallerybbq@gmail.com
@@thegalleryBBQ thank you! I ended up buying a brisket and am making a brine as we speak, will let it brine for 4 days, soak it in water the night before and smoke it as you did. Fingers crossed it turns out!
@@thegalleryBBQ Once you smoke it, it turns into Pastrami, but it would traditionally ger coriander in the rub. Corned beef would have been braised in liquid broth or placed in sous vide.
Some griddle corned beef hash coming up 🤘🤘 nice cook bro!
F..... yeah, you know it!
Oh man, this looks FANTASTIC!!! Picked my corned beef up today and can't wait to get it on the smoker!
Enjoy brother and as always shoot me an email and LMK how you did. Pics are welcomed.
Tommy loved that cook,waiting for the cabbage outcome I've never seen that before
My man. Go from 4:05 here as I do the cabbage th-cam.com/video/qh30LPooN1c/w-d-xo.html
Thanks for watching.
The corned beef looks amazing really liken the cabbage idea
Cheers bud.
love to see and know how long you left the cabbage on the smoker and what that turned out like
Its been a while.
When you say "Money!", that is an understatement. Loved that cook, and really interested in the veggies. I thought about cabbage wedges in the drip pan, but maybe that would be too intense? Anyway, can't wait for the follow-up vids!
Brad. Watch from about 4:00 for a little more info on that cabbage. th-cam.com/video/qh30LPooN1c/w-d-xo.html
Looks great. I'll have to try this Thursday after work if I have time
Kev. Pics and updates and tags are a;lways cool.... @thegallerybbq gallerybbq@gmail.com
That turned out great! Your cabbage recipe looks pretty cool too. I'll have to give it a try👍😊
Cheers Bobbi!
Did this a couple days ago... excellent Tommy! Love pastrami sandwiches.. I'll be right over
My man.... Enjoy brother. Nothing better than fresh corned beef or pastrami on rye!
Nice cook. So many things you can make with left over corn beef
My man...
Yeah buddy a taste of Blarney smoke and goodness. Outstanding timing getting ready for the Paddy's day fun. Thanks for the vid. Im loading up pellet hopper on the PB and doing some Leprechaun magic on that slab.
Dean in Bama
My man.... Enjoy brother as there aint noth like Corned Beef this time of year!
Everything just looked so awesome. So nice! Cheers, Tommy! 👍👍✌️ ☘️☘️☘️☘️
Thank you 👍
Looked great some Mighty fine eats! Can't wait to see those future cooks Tommy!👍 thanks for sharing brother ,have yourself a great one, you all stay safe!👍👊🍻🍺
Thanks! my man....Cheers
Man that looks good. I tried this out with 3 Cannagar’s. Food was dope if you know what I’m sayin.
Thank you for answering my question below.. I have another one if you don't mind. I have 4 corned beefs different sizes in my freezer.. I want to smoke on this Saturday in my Masterbuilt electric. Now.. Can I defrost and soak to get rid of the salt in one fell swoop and what time should I start doing that? They range from 3 - 3/12 lbs. I was going to smoke at 275.. To a temp of 185. I believe is what you said.. How long do you think that will take?
Hello. Its so hard to guess times, Especially when doubling up meats in the smoker. Soak and rinse works well.
Tommy! I knew you would redeem yourself your the man! Great videos as always iI appreciate your hard work and the info you provide us as well!
Cheers james and thanks for the nice words.
Great Cook! And that knife is a beauty, where did you scoop that thing up?
Dalstroung. I may have some coupons. Email me if yolur interested gallerybbq@gmail.com
That looked super good Tommy. Nice cook. Can’t wait to see all the other recipes you make with it !!
Coming soon. Cheers brother
Like your style! That why I subed
Tommy....You gotta make a Reuben with this ! Amazing!
Good looking corned beef! I have never seen cabbage done that way, how was it? 😎🔥🍻
WOW!! Hot Tommy!! That looks amazing….drooling all the way through!!! Great colour….juiciness and that bark!! You da bomb!! Great job!!! And def the cabbage ain’t lookin bad either!!! 👏🏻💪🏻❤️🔥
Cheers Gina and always love when you stop by! Thanks, and enjoy your week.
Great job as usual brother. Actually 275 is my go to temp for any large cuts of beef or pork shoulders as well and beef ribs. Simply because of time I don’t have the extra time it would take at 250. It literally cuts at least a couple hours off a long cook like these and that’s a big deal but most importantly the meats still come out just fantastic
I hear ya. I got a croned beef flat made from brisket going in this AM,. I may do 275.
A St. Patty's day staple!! Cheers!!! 🍻 🍀🍻
db.... You know it brother.
That right there is on point!🔥🔥🔥
Cheers.
Oh man I've got a jones for a Reuben now!! Smoke a turkey breast during that corned beef and you got Reubens and Rachels!
Coming next.
Very nice, I have a 5lb er waiting for the smoker that black seasoning looks interesting may have to try it
Link in the description. I love it...
Exceptional work.
Good the see the blade of doom do it's thing. Where does one get such a knife?
Cheers.
Dalstrong. If your interested, email me and ill hook u up!!! gallerybbq@gmail.com
That brine! I like it. I like it alot 👍👍
Cheers.
Best I've ever seen.
Corned beef egg rolls on the griddle please
Thats tight man.... Good choice.
It’s corned beef season! Really nice bark and looks like killer pastrami to me! Awesome job Tommy, looking forward to seeing what you’re doing with the leftovers!
Cheers brother. I say Corned Beef because most are searching for that! Enjoy brother
Awesome. Love a great corned Beef, you nailed it.
Mike your Thermometer should be to you by Thursday. Meant to reach out to tell you. Cheers.
Cheers brother.
@@thegalleryBBQ no worries, I know where you live 🤫
Man that looks fantastic Tommy! Love that cabbage too! Was hoping to see the final dish, but I guess I'll just have to make it! I love corned beef but my wife doesn't, so I just don't make it.... Awesome Cook 😋👍👊🍻
Go here from about 4:00.... Cabbage info:) th-cam.com/video/qh30LPooN1c/w-d-xo.html
Cheers.
Thank You Tommy 😎
Enjoy!
Hey Tommy that is Perfecto man ; )
Hey, thanks!
Dang it Tommy.....man you making me hungry lol 😂 I can just imagine the flavors going on there. Beautifully done my brother. Cheers!✌🍻
My man....
This looks awesome, and I’ve made cabbage like this and boy was it good, the only difference is I added half a pound of cooked up bacon in with the BBQ.
That'll work!!!!! lol Sounds awesome.
Did you pull out the salt by soaking the meat in water? If you didn't was the meat too salty?
Iy was pretty perfect
Looks awesome!! Few pints of green beer and you are all set for St. Patty's day
Heck yeah!!!! Im all in my man.
DAAAAAAAYYYYYYYYYMMMMMMMMMMM. Looks so good!!!!👍👍
We always desalinate store bought corned beef for about 8 hours and stay clear of commercial rubs as they contain to much sodium and just make our own pastrami rub Nice job!
Looks Fantastic
Bill. Top notch brother, top notch!
Rueben anyone? Yes I’ll take one
Coming next!!!!
All I can say is...WOW
Thanks-
Amazing is right!
Cheers!!!!
Great video
Thanks for the visit Pail. Cheers
Awesome, I can picture this on some crusty bread dressed up.
Heck yeah.
How long was it rinsed in water? Quick rinse or soaked for hours?
Quick rinse. The more rinse, the lass salty
@@thegalleryBBQ Thanks I'm doing 2 flats tomorrow. If they're good, it'll be 2 more for St. Pattys weekend! 3.50 a pound is always a good price for beef!
@@stephenbrady916 lmk.
Tommy is this pit boss better than the MB 560?
I think so... Now the 1050 would be another story!
That looked real good, now I want to try one that way. How was the salt levels on that? I always heard that the corning process made them extra salty so just curious. Great video Tommy, thanks!
You gotta rinse it good. I love it. If you want less salt, soak it!
@@thegalleryBBQ Thanks Tommy, that was always something that made me hesitant to try. Appreciate that!
I found that an 8 hour soak (changing the water out at 4 hours) gets that salt level down considerably and doesn't hurt the texture. Can eat twice as much and not worry about blood pressure!
Dude , Tommy here in Yuma, Az it was 50F for the low, and supposed to be getting up to 84F..... Yuck, here comes the heat!
Haha.... Thanks 29.... Its always good to see you.
So you made pastrami?
I'm betting we see some corned beef hash on the griddle soon.
You'd be correct. That said. Mines a tad different then most!
Wicked nice! I'd be like 150lbs heavier if I lived at your place with all your cooks!
Gym... Its all about the gym. lol
Very nice 🙏🙏🙏
Thank you! Cheers!
The corned beef looks reallly great, but I'm especially interested in that cabbage. I generally don't like cabbage, but I'm really curious about it with the bbq sauce.
J...... Watch this video from 4:05 as I go into more detail. th-cam.com/video/qh30LPooN1c/w-d-xo.html
Thanks brother for watching.
Quality video. Good food and personality.
Thanks bud!
Hello, I’m new to the smoking world, I’ve smoked a few briskets over the past year and have had good success.
I’d like to try this in a few days. What’s the name of the meat I’m looking for? Just corned beef brisket? Going to shop around the grocery stores/butcher and want to make sure I get the correct meat!
Corned beef brisket. Try and find the flat and point. Otherwise, just get the flat. It'll probably be in a solution. Rince it off and smoke it low. 250f. If you ever have any questions. gallerybbq@gmail.com
Have fun!!!
@@thegalleryBBQ thank you!
I ended up buying a brisket and am making a brine as we speak, will let it brine for 4 days, soak it in water the night before and smoke it as you did. Fingers crossed it turns out!
@@Bradyanderson311 Keep me posted gallerybbq@gmail.com
So you bite piece a carrot and put the remainder in with the pan of food ahhh that’s a no for me
Cool story bro!! Seriously, I'm not restaurant serving, its me and the wife!!
Mmmmmmm tasty
Tops..... The next two recipes with this corned beef are going to rock.
Man, you can defiantly see how much of that goodness on top soaked in during that rest.
Good stuff man. The next two recipes will be killer.
hey im no meat scientist, but isnt that technically pastrami now that youve smoked it?
You are correct. I use Corned Beef because the searches are more and most don't know the difference.
THAT THING LOOKS ALOT BETTER THAN THAT CHUNK OF COAL YOU COOKED LAST WEEK LOL . GOTTA MAKE SOME CORNED BEEF HASH
Haha. Thanks brother/
Isn’t Smoked corned beef also known as pastrami?
It is...... I used Corned Beef because its so close and most people search for corned beef around the17th..... cheers
Uh, did you forget something? What about the results of the veggie pan??!!
Off camera.
@@thegalleryBBQ not fair, that's some dirty rules right there... Jk, I made this for dinner tonight
The black to me is not appealing looks looks a firey plane crash victim
Then maybe you should stick to Vegetables Burgers and Chicken. Smoking is probably not for you!
😁😁@@thegalleryBBQ
Damn ... that's pretty
Thanks brother.
Is there a reason you didn’t just call it pastrami???
Because the grocery store called it corned beef. lol
Thanks brother
@@thegalleryBBQ Once you smoke it, it turns into Pastrami, but it would traditionally ger coriander in the rub. Corned beef would have been braised in liquid broth or placed in sous vide.
Alot of weed goes into this im guessing.
Weed as in Weed???
@@thegalleryBBQ Weed as in Weed.
💞👼🏻💐
Cheers
what is in your seasoning