As is happening in most places, Corned Beef is on sale this week.
We picked up a bunch and all but this one are snuggled in the freezer for later use.
I used Thirdeye's patrrami rub
but omitted the pepper since the Montreal Steak seasoning has enough pepper for me.
This is the hunk o beef - had been soaked about 2 days.
Added the rub - I doubled the recipe and used it all... keep in mind I omitted the pepper so lost a good bit of bulk.
Then it went into the Egg ... no pics of that.
I then deboned this 15 pound turkey.. but that's another story for another day...
My plan was to cook take at least some of the beef once it was done and dice it and put it back in the Egg to render down more (like burnt ends) but that didn't happen..
Pulled the beef @170*, rested for a while then into the fridge till this morning.
The plan for this beef is sandwiches as well as hash for this morning's breakfast - so here goes...
Potatoes and Onion..
A few minutes later..
The potatoes were a little "gummy" - I probably should have rinsed them off, or not cut them as small. Still ate good.
Added a couple of Eggs