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In Reply to: Corned beef posted by Grizmt on January 17, 2012 at 08:39:56:
We do them all the time. Give a quick rinse, rub the spice pack that comes with it on the flat or point, cook like a brisket to desired tenderness. We have found that an oak/pecan/apple thing has led to good results, I am sure that a little hickory wouldn't hurt it any. We take it to the standard 160-165 area, then wrap based on outside color. Rest it when done just like your brisket. Tend to slice the flat thicker than comp brisket, and the point is excellent pulled, chopped, and mixed with potatoes and onions for hash.
Now I got to do a couple this weekend. Good luck.
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