Corned Beef
- Thread starter dirtsailor2003
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Sigh, if I must. I'm only doing it on your instructions. It will be a trial but I respect you too much not to take your suggestion. Cheers!
Here we go. I have to say that the 183 temp for ten hours is perfect for corned beef. Nice tender, sliceable goodness!
Man you're confused! This will be sandwiched between two pieces of rye, with homemade sauerkraut, homemade Russian dressing and a good piece of swiss.
Asking for mustard would get you banned in certain delis!
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Hot Threads
-
Featured First Smoked Chili
- Started by mneeley490
- Replies: 20
- Chili, Soups, and Stews
-
Not Sure What To Call It?!
- Started by Rafter H BBQ
- Replies: 14
- Blowing Smoke Around the Smoker.
-
Pop's Brine time for various meats and poultry
- Started by bilbo56
- Replies: 14
- General Discussion
-
First go on making bacon
- Started by Blue Collar Pit Boss
- Replies: 13
- Hot Smoked Bacon
