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.
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.
