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Old 03-25-18, 11:02 AM   #1
REDTOP
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Default Saturday Smoke

I fired up my Akorn for the first long, low and slow cook in quite a while. I did a corned beef brisket into pastrami and I did a Boston Butt. We will eat sometime today.









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Old 03-25-18, 02:14 PM   #2
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Redtop,

Do you cook the corn beef brisket first (I usually slow cook in beer) and then smoke or do you just slap on rub and start smoking? Looks delicious.
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Old 03-25-18, 08:47 PM   #3
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Redtop,

Do you cook the corn beef brisket first (I usually slow cook in beer) and then smoke or do you just slap on rub and start smoking? Looks delicious.
Thanks!
I soak in fresh water for three days changing the water every day. On the day I smoke the corned beef, I let it dry for about thirty minutes, slather with yellow mustard then coat with crushed peppercorns and ground coriander. I smoke at 250* until the internal temp is 170-175*. I let it cool completely and slice across the grain.
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Old 03-25-18, 08:56 PM   #4
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My lunch reubens



My BBQ supper.
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Old 03-26-18, 09:32 PM   #5
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Thanks!
I soak in fresh water for three days changing the water every day. On the day I smoke the corned beef, I let it dry for about thirty minutes, slather with yellow mustard then coat with crushed peppercorns and ground coriander. I smoke at 250* until the internal temp is 170-175*. I let it cool completely and slice across the grain.
Good to know, I did one after st. paddys brine but just left it without changing or mixing the water it came out really salty.

I don't know why but I don't like rye bread unless its marbled. Looks good cept I don't see no Russian Dressing!
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Old 03-27-18, 07:14 AM   #6
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Good to know, I did one after st. paddys brine but just left it without changing or mixing the water it came out really salty.

I don't know why but I don't like rye bread unless its marbled. Looks good cept I don't see no Russian Dressing!
Yeah, the soaking is to remove some of the salinity. I did not have any Russian so I used Thousand Island.
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