Its that time of year again :
Corned Beef Sales for St.Patricks day
sales in my area start tomorrow : $ 1.47 for point.
Ill get there tomorrow at Stop & Shop
which has always had the best CB's in my area , generic of course.
has anyone made changes to their SV method(s) for CB ?
this year Ill cook probably 142 for 24 H ++ , chill , then cold smoke for an hour on the cold Weber w fruit-wood pellets.
I save some of the jus from the cook , and add a few TBs to the new bag p cold smoke and seal and freeze.
