Quote:
Originally Posted by taboule
So true FD ;-) The only worst answer is "I don't know" (I only work here.)
All this talk about corned beef got me thinking that one of my next smoking (as in BBQ'ing) attempts could be a brisket. I'll wait for after the holiday and grab a couple of pieces if I find them on sale. I tried my first smoke on Monday (St Louis style spareribs) and it came out great. They say a brisket is the hardest meat to get right, requiring the longest time (~10 hrs+), low and slow.
|
I cheat. Given that brisket is quite the investment these days, I don't want to chance it. I cook it Sous Vide for 30 hours at 155F, chill it (can stay refrigerated for up to a week), then hand it off to my husband for three hours in the smoker at 275F. Perfection every time!