I put a 4 lb. corned beef brisket on the smoker this morning for some Pastrami and some goose breasts for jerky. I soaked the brisket in water overnight changing water every 2 hours. I used a rub that I got off the SMF and rubbed both brisket and goose breasts with the same ingredients. Put them in the smoker at 200-225 degrees and I am using mixed Maple and Pecan as my choice of smoking wood. Things are progressing nicely, and I will keep you all updated. Outside temp this morning is about 20 degrees above zero (thank goodness!). Here are some pre q-view...
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3/16/08 at 1:36pm