Corned Beef Heaven!

Smokey

I'm up a bit early this AM. I had to take a corned beef off the egg (internal temp of 180*. It is the Bandits favorites (i really like it too),[p]If anyone is looking for something new to try, corned beef is a winner. I do it in a cajun fasion, covered with s spicy rub (alot of cyanne pepper and black pepper) for 24 hours, the smoke indirect at about 220* with good smoke for 6-8 hours.[p]The result shrinks ALOT, but has great corned beef red color and the flavor is out of this world! Although it came off the egg at 6am, I still had to taste![p]Oh, one funny thing, it does not form a bark like a brisket (although its the same cut of meat) and most if not all of the fat cap melts away![p]Smokey

Bama Fire

Smokey,
Man, that does sound GOOD! I'll have to give it a try.

Smokey

Bama Fire,[p]Made a great lunch today. Only one problem ... it shrinks to much![p]Smokey