Well, the smoked corned beef brisket was amazing. A 5.5 lb piece disappeared in a flash. I was lucky to get a sandwich and a small chunk of leftover.6.5 hour smoke at 240-250. The meat was tender, not salty, juicy and really full of flavor. The sauce it cooked in, bourbon, brown sugar, molasses & beef broth made a super reduction and glaze for the finish.Also on the menu were, clams casino, stuffed portobello mushrooms and smoked Mac and cheese. Our guests brought fresh steamed corn, salt potatoes, a really unique cold spaghetti salad and a tomato zucchini dish baked in a Dutch oven.It was a really enjoyable party with horse shoes to follow. In retrospect, I should have smoked 2 briskets.Rg
Looks delicious. Did you brine the bird?I was thinking of doing a small turkey this weekend. Don't know much about brining a bird though.Rg
Once you brine a bird you will never want to make another one unless its brined. Tender, juicy, yummy.