TimBear
Sous Chef
I just got back home from traveling this week and when I woke up this morning I just had to smoke something; so I remembered I had a corned beef brisket flat that I got last weekend before I left town. So I fired up the weber bullet with Kingsford Mesquite briquets and lump mesquite and got to business. I soaked the meat for about an hour to leech out some of the salt; then dried it and coated it it with nice layer of a home-made mustard sauce. I used regular yellow mustard, Goulden's Spicy Brown, Josie's Tantilizing Mustard and Robert Rothchilds Raspberry Honey Mustard (equal parts of all) . Then I set the thermometer at 185* and settled the smoker at about 225*. I picked up a loaf fresh Jewish Rye Bread for the final product; I will send pics later of that! :P :P :P