On Mon, 13 Oct 2014 11:53:17 -0700, "Pico Rico"
> wrote:

>
>"Janet Bostwick" > wrote in message
.. .
>> On Mon, 13 Oct 2014 09:54:38 -0400, Ed Pawlowski > wrote:
>>
>>>On 10/13/2014 2:17 AM, sf wrote:
>>>
>>>>>
>>>>>>
>>>>>> I don't get it either although I do like it as corned beef....
>>>>>> particularly as hash. I shred it first and then cut the long strands
>>>>>> because if my corned beef hash isn't made with shredded meat, it might
>>>>>> as well come from a can.
>>>>>>
>>>>>>
>>>>> If you have long strands, it was not cooked right.
>>>>
>>>> I shred it into long strands. That's the way I want it, so AFAIC it
>>>> was cooked right.
>>>>
>>>>
>>>
>>>Usually chewy like that. If the brisket is tender you can slice it
>>>across the grain and it flls apart easily if you want it that way.
>>>
>>>Cold brisket can be sliced thin and makes a great sandwich with
>>>horseradish and mayo.
>> I'm happy to know that someone out there can do it right. I surely
>> can't.
>
>Are you opening your smoker to look at it too often? I have a smoker that
>is pretty tightly sealed and keeps moisture in pretty well. Love my
>briskets!
>
Nah, got a window in the door.. No Lookie Lous here.
Janet US