A recent post from cookiecdmk got me thinking. Actually most of these posts get me thinking.
Anyway, cookie talked about smoking a corned beef and then finishing it sous vide. That sounded pretty interesting. I found a corned beef on sale and let it swim in a bucket of water in the fridge over night - changing the water frequently to pull the salt out. I did not use the little spice packet that came with it. Instead, when I took it out of the fridge, I drained and patted it dry, then rubbed with Savor BBQ rub. I wanted to use M3 but, well that is a sad story.
While I was in ND with my dad, my wife decided to clean out my spice cabinet - ok cabinet and counter and other places...
I do not know what her criteria for keeping tossing was, but my special stash of M3 vanished...
Oh the humanity!
Anyway, BBQ Savor is a very nice rub and smells terrific.
So, right now the point is rubbed and in the smoker with pecan and apple wood. They are my favorites.
The plan is for 2 - 3 hours of smoke and then in the sous vide at 135* for 48 hours. After that into the fridge to cool and then sliced and reheated for sandwiches for dinner Tuesday night (both Emma and her BF are not working that night.)
Will update as things move along.
Cheers,
D
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