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That's the way I like it. When we cook whole pigs we don't skin the hog, nor do I skin the shoulderEggcelsior said:Score it and enjoy the cracklins post cook.
I coated the corned brisket, after soaking, with yellow mustard, then rubbed with pepper, hotshtgunal3 said:I have a 3 pound corned beef brisket flat in the freezer. How would y'all do it and what would you put on it?