Post by BBQ Butcher on Dec 29, 2006 11:11:41 GMT -5
Here is a store bought Corned Beef Brisket that has the fat trimmed off, a cold water bath for 12 hours (to help leech some of the salt, water was changed every 4 hours) and sesoned with garlic powder then a dusting of fresh ground pepper.
Onto a 250° indirect grill with some cherry and hickory smoke.
After approx 5 hours, the temp was up to 188°. It was pulled off the grill, allowed to cool and then wrapped in the fridge over night.
Here we are cut in half....purdy, ain't it?
Onto the slicer and sliced thin against the grain.