Sam's was closing out corned beef
flats for $0.99/lb.,so I bought six.
They were all about 2.8 lbs.
We were fortunate to have the Thunderbirds,Blue Angels,Army Golden Knights,Antique plane show and aerobatics,Stealth aircraft and much more practicing over our head all Saturday and dress performances from
0800 to 1700 hrs on Sunday.
The boss figured we could just sit on the patio,cook,and spectate all weekend.
I put three of them in doubled ,unscented,tall kitchen bags and add ed water,sealed and refigerated to soak out some salt.
Left them in about 18 hrs.,changed the water 3 or 4 times.
I dried them and coated with a rub of heavy crushed black pepper,garlic and onion powders and turbinado sugar.
Put 5 lbs of assorted sausages in to even out the space.
Used about 5-6 oz. pecan and apple,cooked at 170�-180� for an hour.
Bumped it up 20� and cooked another hour.
They were all 165�-170� internal,so I pulled ,wrapped tightly in plastic wrap and left to cool.
Sliced very thin across the grain ,after setting in the refigerator overnight.
Everytime I open the package,you can smell it all over the house.
German rye and mustard,fresh horseradish,a hot and spicey dill pickle ,and a chilled Shiner's Bock.
Life is good in the Cookshack Nation.
