Chuck roast, marinated overnight in chopped garlic; dried rosemary, oregano, basil, crushed fennel; cpb, old bay (I put that stuff in everything!); olive oil, brown mustard and red wine.
small, purchased corned beef. Rinsed and rubbed with 2 Tbsp. brown mustard, 1 t old bay, 1/2 tsp. each paprika, onion powder, crushed fennel seeds (out of cardamom), and chachere's creole seasoning. If I'd had a bit of horseradish, I'd use it, too.
Into the smoker at 225; foiled after about 4-1/2 hours, at 160 IT - chuck, 170 IT- corned beef, In for another 2-/2-3 hours.
yup, finally some snow in our neck of the woods. sharing the CSE with a breakfast fattie and some crumbled italian sausage
(for forluvosmoke's corn chowder) I used 3 oz. pecan chips and 1 oz wine barrel chips.
pulling chuckie, then into the freezer for future pasta sauce
love to see that color. It'll get some steaming in the oven and then slicing for sammies.