I have a few corned beefs stashed in the freezer. This is the most recent one smoked. This one had a little piece of point attched to the flat. The pics are of the point cut and that's what I ate while slicing up the rest of the flat. Spice rub-Pepper corn mix, coriander seeds, mustard seeds and garlic powder. Smoked at 270*, yeah I know that was high but I was short on time and it turned out great. Woods included hickory, grapefruit and sea grape.
post #1 of 13
3/22/09 at 10:18am