Sqwertz <sqwe...@gmail.invalid> wrote in
>> Also, probably just a nit, but there is
>> no 'off to the side of the firepan' in a vertical smoker.
> Sure there is. I set it to the outside of the pan, often on the
> rim. Just not in the center of the coals.
Well, since the burner on a vertical smoker is right in the center, I
don't consider the rim of the pan to be 'off to the side'. Essentially,
no matter where you put the wood, it's right over the flame. But of
course, if it produces smoke, we're talking semantics here.
>> As we 'speak', I have a huge corned beef brisket in said smoker with
>> my yuppie (trust me, I'm way too old to be a yuppie...) remote
>> talking thermometer keeping an eye on it for me. My research
>> assistent, Dr. Google, found out that smoking a corned brisket is
>> just as good as smoking a fresh one because its been brined. We'll
>> see about that at around 6:30 this evening.
> Well, there are a few warnings about that, but too late now. How
> did it come out? (salty?)
Yep, quite salty. My fault, since I just gave if a quick rinse under
running water befor I put it in the smoker. As Ed pointed out, I
essentially made pastrami, but I thought it was pretty good pastrami.
Next time, I'll go to the local butcher instead of the supermarket and
get a fresh point cut for more traditional Texas brisket.