John Solak
TVWBB 1-Star Olympian
Corned beef flat rubbed with black pepper, coriander, and granulated garlic
On the WSM
Done. Took 6.5 hours to reach 165* internal cooking at 240*
Sliced. Soaked the corned beef in water for 2.5 hours the night before applying the rub but still a bit too salty for my taste. Overall it tastes good though.
On the WSM
Done. Took 6.5 hours to reach 165* internal cooking at 240*
Sliced. Soaked the corned beef in water for 2.5 hours the night before applying the rub but still a bit too salty for my taste. Overall it tastes good though.
