- Jan 11, 2014
- 18
- 10
Found myself buying a corned beef brisket to smoke, the process was easy and the end result was good, just kinda salty for my taste. Wondering if doing the brine myself and own spices instead of a spice pack would be better. I'm open for suggestions.
Last time I smoked it until internal of 190 and wrapped it until next day and sliced it thin and cold.
Last time I smoked it until internal of 190 and wrapped it until next day and sliced it thin and cold.