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fargon · 03-18-2020, 04:22 PM

Me: Today I'm smoking a corned beef brisket. Yay!
Monster: What kind of paper did you use to roll that? and did you add some herbs?
Not paper foil, with beef broth and a touch of Apple Cider Vinegar.
As far as seasoning, started with a slather of Wooster sauce and stupid yellow mustered. Then I applied a rub of pepper, garlic powder, and onion powder. I used a store bought Hormel corned beef. Smoked for three hours with Oak, then wrapped in foil with beef broth to an internal temperature of 205F.
We had Reubens for dinner.

03-18-2020, 04:22 PM	#15
fargon Person who doesn't update the user title Join Date: Dec 2005 Location: La Crosse, WI Posts: 8,924	Me: Today I'm smoking a corned beef brisket. Yay! Monster: What kind of paper did you use to roll that? and did you add some herbs? Not paper foil, with beef broth and a touch of Apple Cider Vinegar. As far as seasoning, started with a slather of Wooster sauce and stupid yellow mustered. Then I applied a rub of pepper, garlic powder, and onion powder. I used a store bought Hormel corned beef. Smoked for three hours with Oak, then wrapped in foil with beef broth to an internal temperature of 205F. We had Reubens for dinner. __________________ Annoy the ones that ignore you!!! I live a blessed life I Love my Country, I Fear the Government!!! Heavily medicated for the good of mankind.