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I did not brine it because I was not going to smoke it today. I had room so I did put it in. I put the brine spices under the skin with some butter and it had great flavor but was a little dryer than the ones I've brined overnight. I added some of the juice on it before the pictures hoping it...
I did this using Bear's step by step posts. Did it pretty much the same except I had to eat a big slice before I took the pictures .
http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index
This was very good, may even have been my favorite so far from the smoker.
I have a corned beef flat in the smoker. Got it up to 160* and covered it with foil with some apple juice and the juice that came in the package. Kind of over paid but it was hard to find and my wife wanted some to make corned beef and cabbage wraps.
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