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Old 01-08-2013, 11:55 PM   #14
somebody shut me the fark up.
Bigmista's Avatar
Join Date: 05-24-04
Location: Long Beach, CA

I don't have nearly enough time for that. I found a brand of raw corned beef that I really like, rinse it well and re-season it with my own spices. Then it's off to the smoker.

I wish that the people that trim briskets for corned beef were the same ones who just trim raw briskets. They are always beautifully marbled and trimmed. And I have never bought a corned beef with a gash in it.
Wait! Bigmista wrote a cookbook?

2 - FEC 240
Pitmaker Vault
Medium Spicewine

Remembering Scott
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