It's always so nice that my meat supplier stocks lots of primal cuts for me to choose from.
Last week I picked up this beautiful 16 lb corned beef brisket.
I put it in the my Lang smoker running @ 225 using hickory splits.
until I hit an IT temp of 201 deg. At that point I wrapped it and put it
in my hot box to rest for about 2 1/2 hours.
Every one that came over to watch football all day loved it. I think when all was said and
done I may have had a pound if that much left over for lunchs this week.
Edited by h2so4ca - 10/23/14 at 11:29am