With all that corned beef going on sale since the end of St. Patrick's day I picked some up with the idea of making a brisket and burnt ends.
I am worried that the burnt ends will be rather salty so I soaked the flat and point cut brisket's in fresh water for a little over 24 hours, changing the water periodically and the last few hours I added some spices and a little sugar to the water, hoping to counterbalance the salt already in the meat.
Here are the flat and point all rubbed down and waiting to go into the smoke.
Just put in the smoker, using hickory with a large chunk of apple mixed in with it.
The point is cut off the flat and the seperate corned beef point are in the process of being cubed.
Here is just a small amount of the cubed burnt ends, more rub has been applied and they are moments away from being put back in the smoke.
The Flat cut and burnt end cues are back on the smoker and chugging along.
Not sure how this will turn out but so far it looks and smells very promising!
I am worried that the burnt ends will be rather salty so I soaked the flat and point cut brisket's in fresh water for a little over 24 hours, changing the water periodically and the last few hours I added some spices and a little sugar to the water, hoping to counterbalance the salt already in the meat.
Here are the flat and point all rubbed down and waiting to go into the smoke.
Just put in the smoker, using hickory with a large chunk of apple mixed in with it.
The point is cut off the flat and the seperate corned beef point are in the process of being cubed.
Here is just a small amount of the cubed burnt ends, more rub has been applied and they are moments away from being put back in the smoke.
The Flat cut and burnt end cues are back on the smoker and chugging along.
Not sure how this will turn out but so far it looks and smells very promising!
