- May 9, 2020
- 241
- 388
Corned beef briskets are on sale so I grabbed a 5 pounder. Soaked it in ice water for about an hour. Changed the water out 3-4 times to drop the salt content. Brown mustard binder and lots of fresh cracked pepper. Then it was onto the smoker at 275° with some apple wood. Got a stall at 155° and foiled it and back on. About 8 hours later It hit 205°. Wrapped it with towels and into the cooler for 45 mins. We sloced it thin and made some hot pastrami and Swiss sammiches on rye. Gotta have that spicy mustard. We killed about a third of it. Brought the leftovers in for a few guys at work to enjoy for lunch.