Started out tonight with a 12.5 pound packer corned beef
Rubbed with black pepper, coriander, garlic and onion
Put into the smokin-it #3 at 225 degrees F at 9:00 PM fat cap down, almost untrimmed save a pound or so of the thickest part of the cap.
Rubbed with black pepper, coriander, garlic and onion
Put into the smokin-it #3 at 225 degrees F at 9:00 PM fat cap down, almost untrimmed save a pound or so of the thickest part of the cap.
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