Its 30 deg and sunny in Chicago its a heat wave, lets smoke. Took a 4 1/2 pound flat cut corned beef brisket and soaked it for 4 hours yesterday changing the water every half hour. Rubbed it with broun suger, black pepper, paprika, garic & onion powder, and a groung up bay leaf. Put it on at 2pm central time along with some chicken breasts marinated in italian dressing and some in teryaki. Also 2 plain ole fatties.
post #1 of 16
2/23/08 at 6:18pm