Here's my smoke job for this week. I Took 3 corned beef points and soaked them for about 10 hours and changed the water then another soak for about 2 hours. Trimmed them all up and coated them in Old Bay and into the cooler for the night. Next morning I rubbed them with some pickling spice I ran through the coffee grinder and added some red wine and evoo. Smelling good and they have seen any tbs yet. I'm smoking them with whisky barrel oak chips and Royal Oak. They taste great, I let them set till the next day and sliced them up. Strami sandwiches all week, Oh Yah!
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5/25/10 at 7:18pm