Will be smoking a Corned Beef brisket on Sunday, found a nice 4.25 lb piece .. never smoked corned beef before, but, here is my plan.. First going to drain brisket, trim any fat from the non fat cap side, and soak for an hour in fresh water, ad repeat this step like 4 times -- to remove salt flavor ... then do a mustard rub .. going with the Frenches sweet mustard and using my rub recipe all over, then smoke around 250 degrees till I reach about 140 in the center, then I am going to sear it real quick, like a couple minutes a side, then that should be enough smoke, will place in foil pan and cover, , add mixture of water and beef stock, and return to smoker and shoot for an internal of 190 degrees
Will be adding potatoes and carrots along the way also ... smoking the cabbage in a separate pan, with some water, butter, Worcestershire, celery salt and spg ...
Did I leave out anything ??
Will be adding potatoes and carrots along the way also ... smoking the cabbage in a separate pan, with some water, butter, Worcestershire, celery salt and spg ...
Did I leave out anything ??
