I’ve always been my toughest critic, and I only listen to criticism that comes from me.Best part of the meal were the potatoes and carrots, which I roasted in the slow cooker.Corned beef was very tender, almost too tender. But will make great leftover samiches.Cabbage was in the smoker for 4 hours and still came out crunchy. Which is fine if you like Cole slaw. I’m the only one in the house that does. Flavor was great, just had to give the bride all of the outside layers.For my second attempt, I would wrap the corned beef in foil and not braise it in broth and water. Should firm things up a little bit. Have to have a Guinness or 5 to decide what to do with the cabbage. Initial thoughts, smoke it just as long as the beef.Corned beef is still on sale this week, will grab another, throw it in the freezer for another attempt in the near future
That’s pretty odd. Ours have never fallen apart like that. There’s probably a lot of variation in those cuts of meat depending on the brand. The hunk I roasted in the oven a couple weeks back came out great. Juicy and tender. When I made Reubens from the left overs I sliced it and heated it up with a bit of beef broth and it was delicious.Rg
I also smoked a corned beef for St. Patty's Day. Came out really good, though a bit salty - I'll soak the next one to try to remove some of the salt. The only "problem" with it - when slicing, it kind of crumbled. Will be great for making hash, but messy for sandwiches. Any suggestions?It will make great corned beef hash for breakfast!