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Discussion in 'Beef' started by micmike, Mar 20, 2011.
It looks good, do you have any sammie pics, I like to see all the different ways people prepare them, ...I learned something yesterday, instead of mayo and mustard we tried Ranch dressing, we really liked it.
What was the IT when you pulled it off. That's the thickest corned beef I've ever seen. The timeline just doesn't seem right to me.
Al, it went on at noon and off at 5p.
Temps ran at 210-230, and internal was 170 when I took it off.
Got a nice bark on it too.
Looks really good. Was it tender even with those thick slices?
We thinned 'em out with the serrated blade. I wish I had a slicer!