I decided to give this a go last night.
I picked up 2 corned briskets, rinsed, dried, oiled with EVOO, and rubbed.
1 tablespoon cracked peppercorn medley
2 teaspoons garlic powder
1 teaspoon Coriander
1 teaspoon onion powder
2 tablespoons Mustard seed
Plus the 2 packages of season that came with the corned beef.
In to the smoker (cold) at 10pm with 2 hunks of Hickory and 2 Kingsford Briquettes at 225 degrees. At 7am the largest cut was at 162 degrees. By noon they were 188.
I didn't find the end result too salty. So, I don't know that I will bother with soaking in the future. I was too eager to get them cooking last night to take the time soaking and rinsing. So, I just did a rinse.
I will pull the meat earlier and wrap it in foil though. It wasn't overly dry but I would like it to be a bit more moist. The edges were getting dry.
This item will be a recurring theme at my place.
Do you deliver???
FEC100 ( 2 )
I am really enjoying my time with this smoker.
I can just imagine the feasts you put out with your equipment.
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