OH MY MY.
Here is how mine turned out. 9-10 hours on the sous vide while i was at work. Then thru it on the smoke for 1.5-2 hours when i got home. Pan fried some cabbage to go with it. Did a brown sugar, mustard and garlic glaze on the corned beef. Was pretty good.
Doing one this weekend too. I'll try to get H22 on here and tell ya how he does it.All of the above looks great ? May try smoking one this weekend. Any advice?
Thank you ma'am. Need all the help I can get with brisketDoing one this weekend too. I'll try to get H22 on here and tell ya how he does it.
All of the above looks great ? May try smoking one this weekend. Any advice?
Thank you sirIt's real hard and labor intensive. Start bout a 2/3'rds chimbly of Kingsford in da Weber. When it's ready dump it all on one side. For the meat, score the fatcap real good. Grind up all the spices in that lil bag and sprankle on top. Put it on your cool side of the Weber. Crack the vents just a lil bit, let it go till they ain hardly any heat lef. Take out and let it rest, waulouw! you got deli quality pastrami.