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Corned Beef Brisket ???
Woodbutcher
Posts: 1,017
I was given a 3lb corned beef brisket. Does anyone have a suggestion on how to egg this? I was thinking it woud be the same as a "normal" brisket, 250 until it reaches 195 but it's trimmed pretty close.
Comments
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Woodbutcher,
I have done several. Make sure you rince all the brine off before putting on the Egg. It has a lot of salt. I do mine 350 inderect with hickory chip. Cook until 140 internal and you have some good pastrami. [p]MC Jerry
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Jwirlwind,
Thanks. Ithought it might be a little different than a regular brisket.
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Woodbutcher,
soak it in cold water in the fridge for atleast a day, then coat with garlic and alot of pepper. slow smoke it to about 18o and slice thin, its now pastrami, good for rueben sandwiches
fukahwee maineyou can lead a fish to water but you can not make him drink it
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