Well, my birthday is the 16 th, so that's the day for smoked corned beef. Here's my recipe.The sauce:1 c. Beef broth1/3 c bourbon1/4 c molasses 1/3 c. Brown sugar 2 tbsp brown mustard.Heat to a gentle boil then coolSoak the corned beef in cold water for at least a couple hours to remove some of the saltCoat with brown mustard and your favorite rubSmoke at 250 2.5 hrs or til it hits 160* put the smoke to it in the first part of the cook.Remove from smoker, place in foil pan, cover with sauce and cover with tin foilCook at 250 to 190* meat tempRemove from smoker, reduce sauce and juice to a glazeCoat meat with the glaze and return to smoker at 250* til, meat temp is 195*Remove and rest for at least 20 minutes.We like ours on kimmelweck rolls topped with sweet home made BBQ sauce.Rg
I've been looking for different recipes to use so I'm not dependant on expensive hard to find commercial seasoning mixes.I tried a 10# batch of baloney and 10 pounds of cooked salami using recipes from The Sausage Makers (Rytek Kutas) cook book. I used 60% venison, 30% lean pork shoulder, and 10% pork back fat. In the smoker.After a cold shower.Money shot.Smoked with pecan wood. 1 hour at 130 degrees to dry, then added smoke. After an hour I bumped the temp up to 150 for an hour. I them bumped up the temp to 165 Untill the meat hit 155. 23 hours later, it finished. I gave it smoke for about 6 hours which was perfect. As far as I'm concerned, my search for those two recipes is over.