Well, I made one of these last week and it was so good, I had to make another.
I started out with a corned beef I got at Sams Club. 3.84 lbs.
I soaked it ice water for 6 hours, with a change in water after 3 hours to get the excess salt out.
Took it out of the water and dried it off. Rubbed it with molasses to get the spices to stick good.
All spiced up with a blend of Coriander, Black Pepper, White Pepper, Mustard Seed, Onion & Garlic powder.
Into the MES smoker it goes, at 225*
All done after about 6.5 hours, and sitting on the counter to rest. Took it to 165* At this point, there was only 2.3 lbs. left.
After sitting in the fridge all night, I sliced it up this morning. Man is this stuff good!! Going to have this on toasted French bread with deli mustard and Swiss & Provolone cheese melted on top. Mmmmmmm
Dave
I started out with a corned beef I got at Sams Club. 3.84 lbs.
I soaked it ice water for 6 hours, with a change in water after 3 hours to get the excess salt out.
Took it out of the water and dried it off. Rubbed it with molasses to get the spices to stick good.
All spiced up with a blend of Coriander, Black Pepper, White Pepper, Mustard Seed, Onion & Garlic powder.
Into the MES smoker it goes, at 225*
All done after about 6.5 hours, and sitting on the counter to rest. Took it to 165* At this point, there was only 2.3 lbs. left.
After sitting in the fridge all night, I sliced it up this morning. Man is this stuff good!! Going to have this on toasted French bread with deli mustard and Swiss & Provolone cheese melted on top. Mmmmmmm
Dave