landarc
somebody shut me the fark up.
- Joined
- Jun 26, 2009
- Location
- sAn leAnDRo, CA
Well, stuck at home, working on deadlines, I got another cook in...today it was a corned beef hitting the smoker. This was a test run and worked out pretty nice. A Harris Ranch Mild-cure corned beef, soaked for 2 days to remove some salt. Then rubbed liberally with my Phu Quoc Pepper rub and smoked over apple at 225F for 5 hours. Here is what that looked like when done.
And sliced...terrible photo, don't know what happened, I tried this shot 6 times and each on stunk. You can still see the texture I hope.
This was after the smoked corned beef was stuffed into some foil with some water just to create a little steam finish. Here is the finished sandwich, which oddly, the focus returned. This sandwich was sure tasty.
a few more details here
And sliced...terrible photo, don't know what happened, I tried this shot 6 times and each on stunk. You can still see the texture I hope.
This was after the smoked corned beef was stuffed into some foil with some water just to create a little steam finish. Here is the finished sandwich, which oddly, the focus returned. This sandwich was sure tasty.
a few more details here