posted on Jun, 17 2018 @ 11:51 AM
So today I decided to try something different, something I've heard is the end-all be-all for brisket...a smoked corned beef.
3 lbs of flat cut corned beef
No soak, no de-brining, just straight onto the smoker. Smoking now over pecan and alder wood.
Two hours in the smoker at about 250, then transfer to a foil pan.
In a mixing bowl, I'm going to mix
- one 12oz. bottle of Angry Orchard - Green Apple hard cider,
- about 2 Tbs of Dijon mustard
- and about the same (maybe a little more) of fig jam.
Pour this over the corned beef and put back in the smoker for another 2 hours (likely covered with foil). ETA...probably bump the temp to about 300
for the balance.
I'll pull the beef at about 165-170 internal temp and rest.
Wish me luck...I'm goin' in!
edit on 6/17/2018 by Flyingclaydisk because: temp bump for 2nd phase.