Corned Beef --- Part 2

[itsjoan...@webtv.net]

Well, that bad boy is in the Ninja Foodi and mine was not overly thick so
it’s under pressure for 70 minutes. Then it will have a natural release
for about 20-25-minutes and I’ve decided to just do corned beef sandwiches.

Friday, I stopped at Aldi grocery store as I didn’t buy any type of rye bread Wednesday while at Kroger. If I had bought it then I would have bought a loaf
of pumpernickel as that’s my favorite. But Aldi had their own brand (Loven
Oven) of “Oregon Purple Barley Rye” and thought it was just catchy name but by golly, it does have purple barley in it! Never knew there was such a grain but
I had a slice of it a while ago and oh boy! is it good!!

I will say I was glad to see that the brisket did not have a super thick fat cap. Fat is good, adds lots of flavor and moistness but I don’t want to deal with gobs of it.

Will report later on the brisket once it is out of the Foodi and sliced.