Well, got the email recipe from Jeff on Corned Beef Brisket. Back up to Wal-Mart to pick up a couple, had to try it.
Soaked in cold water in fridge for 4 hrs, changing water once. Took the chance that it would be sufficient to rid some of the salt (which it was about perfect).
Laced it up with some mustard and Jeff's rub, and let sit in fridge overnight.
Preheated MES 250° and put it in @ 7:00.
Approx. 3.5 hrs in , wrapped in foil @ 160°.
Unfoiled @ 185°, IT dropped back down to 158° and stalled again for just about 2 hrs.
Raised smoker temp to 270°, and got meat temps back up to 184°( not probe tender yet). Due to time constraints, tossed in oven for 45 mins and pulled @197. Let rest for 1hr.
Turned out excellent, might see if there is any left @ Walmart.
Soaked in cold water in fridge for 4 hrs, changing water once. Took the chance that it would be sufficient to rid some of the salt (which it was about perfect).
Laced it up with some mustard and Jeff's rub, and let sit in fridge overnight.
Preheated MES 250° and put it in @ 7:00.
Approx. 3.5 hrs in , wrapped in foil @ 160°.
Unfoiled @ 185°, IT dropped back down to 158° and stalled again for just about 2 hrs.
Raised smoker temp to 270°, and got meat temps back up to 184°( not probe tender yet). Due to time constraints, tossed in oven for 45 mins and pulled @197. Let rest for 1hr.
Turned out excellent, might see if there is any left @ Walmart.
