smoking corn beef

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Fire Starter
Original poster
Dec 10, 2006
I tried this for St.Paddy day, Took 5-7lb corn beef and drain the brine off and patted dry,made up spice bowl and put dry spice on and wrapped it and put in frig for 12hrs. The little packet of spices that comes with the corn beef I put in a coffee grider and added to the other spices. then heated smoker to 190* and added meat fat sideup.Used three pans of chips. Four hrs in the smoker I took out and warped in foil for 2-3hrs until inside temp 165*. Cut thin and try not to eat it all before you serve it!
My wife won't let me make this anymore by myself. :P is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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