"Ed Pawlowski" > wrote in message
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>
>
> "Kent" > wrote
>> To what internal temp? I'm thinking 175F, rather than the usual 190%
>> Any other thoughts?
>
> If you like the meat to be tougher than your bbq, the 175 may be good.
> I'd go higher, but that's me.
>
Does corned beef brisket have to be grilled to the same internal temp. of
190F or so like non corned brisket? I guess when you look at how we usually
simmer the corned beef for a fairly long time, the internal temp. probably
does rise to near 200F. One could also simmer with cabbage and potatoes in
the usual fashion to 140-150F or so and then finish off on the WSM. Would
you slow cook or fast cook once you got to the grill?

Kent