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Brisket...St. Patricks Day Corned Beef

NealNeal Posts: 11
edited 3:10AM in EggHead Forum
Thought I would share a great Irish treat. We took a 7 pound brisket and coated it with pickling spices overnight. I then smoked it FAT SIDE DOWN at 180 degrees for 9 hours. Next I put the brisket into a turkey pan, added a little beef broth, potatoes, carrots, and 2 heads of cabbage for another 3 hours at 250. A taste that is virtually indescribable. I will not wait for St. Patricks day to try again !!
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