Some corned beef

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Rings Я Us

Smoking Guru
Original poster
Jul 3, 2017
6,326
909
Southeast Michigan
Just a 14 lb brisket I cut up and made 3 pieces of corned beef out of.

2 pieces were of trimmed up flat.. Another piece was the point thick part.. I took off a piece of the point that was thin for some other purpose..
 
Last edited:
IMG_20171210_112603.jpg
IMG_20171210_115803.jpg
IMG_20171210_120607_BURST001_COVER.jpg
IMG_20171210_121148.jpg
IMG_20171210_152826.jpg
IMG_20171210_152948.jpg
IMG_20171210_155726.jpg
 
Cup of sugar and brown sugar. 3/4 cup plain salt not ionized. 4 Tbsp of pickling spice and a heap Tbsp curing salt. Gallon of distilled water and 4 medium garlic cloves smashed.
Brisket was 13.7 and trimmed off 5 lbs or so. Flat cut in half and the thick end of the point I'm using. All are about 2.5 lbs.
Will be done before Xmas . Maybe give the parents one.
 
I know... hmm... I will try smoking it next time.. I'm just getting started .. I'm making some bean soup now with some of my buckboard chunks.. gonna do it in the slow cooker while at work tomorrow.. I am eating my Canadian bacon tonight.. with fried potatoes and eggs..
I can try feeding all the people at work soon. With Pastrami and fixings .. They loved the pulled pork from the ECM ..
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky