Biloxidman
is One Chatty Farker
- Joined
- Nov 1, 2013
- Location
- Biloxi, MS
I picked up a 3 3/4 lb corned beef brisket at Sam's. This will be my 2nd time. The first one I did I soaked in the fridge for 2 days in water to remove the salt, then smoked between 295-310 in a shallow pan for 2 hours till it hit 165, then added. 1/2 cup of dark beer and went till probe tender, about another hour and 15 minutes. I then double wrapped in foil, put it in an oven preheated to 250, turned off the oven and let it sit for 2 hours. That one came out great.
I think I want to try this one without the pan. Anyone have any suggestions?
Is this Pastrami or brisket? Or does it really matter as long as it's good? :clap2:
I think I want to try this one without the pan. Anyone have any suggestions?
Is this Pastrami or brisket? Or does it really matter as long as it's good? :clap2: