Crazy Harry
is One Chatty Farker
I picked up a couple of Angus corned beef briskets last week for $1.97/lb.
I didn't have a pan big enough or room in the refrigerator to soak it to remove the salt, so I put it in a bag filled with water in a cooler with some ice to keep it safe. After changing the water several times over two days I dryed it off with paper towels and coated it with ground pickeling spice abd black pepper.
Then on to the UDS @ 220 with some apple rounds and cherry wood with a chunk of hickory
The UDS held steady all night, I checked ever two hours. At 175 the probe test was too tough, 185 was still tough and at 196 was just right
This morning I foiled it and let it rest in a cooler for a couple of hours.
My wife told me to save this recipe.
It was about a 15 lb brisket and took about 12 hours on the UDS.
Thanks for looking.
I didn't have a pan big enough or room in the refrigerator to soak it to remove the salt, so I put it in a bag filled with water in a cooler with some ice to keep it safe. After changing the water several times over two days I dryed it off with paper towels and coated it with ground pickeling spice abd black pepper.
Then on to the UDS @ 220 with some apple rounds and cherry wood with a chunk of hickory
The UDS held steady all night, I checked ever two hours. At 175 the probe test was too tough, 185 was still tough and at 196 was just right
My wife told me to save this recipe.
It was about a 15 lb brisket and took about 12 hours on the UDS.
Thanks for looking.
