smokin'hoogie
Full Fledged Farker
- Joined
- Apr 12, 2015
- Location
- Delanson, NY
If you are smoking a corned beef and prefer the corny with smoke versus the end game pastrami taste, simply pull it from the smoker at around 165 and drop it in a pan and braise in beef broth covered until it hits 200. You can even kick it up with a nice glaze of your liking on top in the last 20 minutes of the cook. Best to remove the cover, glaze it, let it set like your doing ribs and then pull and rest. Cabbage, carrots and taters can be added to the pan before the wrap if you have an extra large pan to accommodate and looking to do the whole St. Patty's day presentation.
