Reply to "Corned-strami for Everyone!"

shtrdaveMember

I tried this with a 3.5 lb flat (no points to be found in my area) smoked for about 3.5 hours at 225. It only got to 155 degrees in the thickest part. I had to take it out for the meal. It was good but a little salty. Next time soak longer maybe. I wrapped with foil the next day and put in the oven for a while. Now I had something good. I will definatly try this again. Next is the Buckboard Bacon it looks great also.

Dave

10/5/029:17 PM

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