Trying something new in the smoker

Finally made a dinner plate.

Nice work. Everything looks great! Nothing like spending a day smoking.

Thanks Dave ... I'll give it a shot .

Platter looks good to me.... nice presentation.

Charles

Charles,
I take the seasoning packet that comes in the corn beef packaging and combine with some whole peppercorns. I put them in my small coffee grinder and make a powder for my rub. I then rub the brisket with yellow mustard before rubbing on the seasoning powder. I smoked for about 3 1/2 hours at 240 degrees before wrapping in foil. Put back in and raise temp to 250 degrees until internal temp breaks 200 degrees.

Sampler platter from the rest of the day smoking.

Dave,

hit me up with your smoked corned beef brisket recipe please... we
have just recently started to enjoy it on other then Saint
Paddy's Day... (with cabbage/taters/carrots/green beer). Had some
last week .... deadly delicious. (Leftovers on Russian Rye
bread...burp).

Thanks

Charles

Most of my verbal warnings were to not dry it out so I didn't leave it in for a long time. I still saw juice running out of the skin. Just to make sure I did a quick finish roll around on the grill.





Now I'm getting out some spicy mustard and a cold drink. Oh, the salmon is just about to go in the box next.

Sounds wonderful. I'd bring some adult beverages by but it's a bit of a drive.

Well I hope you brought enuf to share with the rest of the class....?

Love venison sausage but never had the smoked links.

Let us know it turns out.

:p