Smoked corned beef

Minh_Huynh_48807

Got to finally try the corned beef recipe with an added step. After 10 days in the brine, cold smoked with apple wood chips for 4 hrs before going into the bath for 48 hrs @ 140. It was awesome! Next time around, will smoke it longer (6-8 hrs) to infuse more smoky flavour to it.

Brandon_Byrd_40557

Nice! If I'm going to smoke SV meat and want it to be intensely smokey, I usually do it afterwards (especially if it's something that's going to be in the bath for a day or two). A pre-SV smoke tends to be mellower, but also has a bit of complexity that develops over all that time cooking out in the bag. Smoking afterwards will hit you with the smoke up front. I'll often smoke meat both before and after SV to get both flavor profiles represented.