Smoke is on @ 9:30 AM Mountain Time!
I didn't get to sleep very early lastnight with all the anticipation...I watched TV for about an hour after hanging it up here on forum, so, I got a 2 hour later start than I wanted. Byt hey, I got ALL DAY and night if needed...
I got my Smoke Vault fired up to warm up and start a cold cherry/apple smoke for my 12# of Sweet Garlic & Pepper Chicken Sausage while I prepped the corned beef for soaking & rubbing.
I soaked the brisket for 90 minutes in about 4 gallons of ice water, while squeezing and massaging it thoroughly every 10 minutes to draw out the salt from the TQ cure...no water change-outs.
The flat, just out of the vac-sealed cure:
The flat rinsed off:
The point out of the cure bag:
The point rinsed off:
Ready for an ice cold fresh water soak in a sanitized Rubbermaid Bus Bin:
The flat, rubbed with Sweet Pepper rub:
The point rubbed with my Ancho Chili Rub:
Here we are, into the Vault with my chix sausage with the flat on top and point directly under it...cranked up the heat after tossing some hickory onto the playing field...smoking @ 250* now:
Man, I gotta say, the aromas of the rubbed corned beef was intense, but very inticing...especially the Ancho rub. It's most definately gonna pack some heat to go along with all that great cured and smoked beef flavor.
I plan on slicing the point and flat cold, and I want to find out which we will like better...the leaner flat or the fat marbling and hot spice of the point....that could end up being a coin toss...we'll see!!!
Back with progress later this evening if all is well...sooner, if all is not well.