Quote:
Originally Posted by mosesbotbol
Wow, never done a corned beef on the smoker. Gonna put that on the list. Does it cook quicker than a brisket of the same weight?
In Montreal, they steam the brisket first then finish it on the smoker.
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I think a little quicker because the beef is "cured"....and with a brisket, I'm taking it to 185 or so , i.e. on the smoker longer....you can smoke to 150 and pressure cook or steam to finish....tasty stuff!