On Wed, 17 Mar 2021 10:13:29 -0600, US Janet wrote:

> I can't decide whethter to cook it in the pressure cooker or a 6-quart
> dutch oven. I'll probably use the dutch oven. Unlike Sheldon, I will
> use the packet of spices that is included. Why else make corned beef
> if you are going to rinse away all the salt and spices?
> I'll drop some small red potatoes, carrots and onions in the broth
> when the meat is done. Probably a small wedge of cabbage for me. My
> husband doesn't like cooked cabbage and leftover cooked cabbage
> doesn't work well.
> The leftover roast will give him sandwiches for the week.
> I will start the roast soon and let it sit in the liquor until supper
> time. Do any of you folks call it "liquor" or is that a term from
> home?
> Janet US

I never do corned beef anymore. It's pastrami or nothing. This
year I'm running two days late, but I've a got 5 pound cured Prime
tri-tip in the fridge coated with black pepper, coriander, salt, and
granulated garlic. I'll smoke it tomorrow for maybe 3 hours over
post oak really low until it hits about 138F. And then make a 7
pound pastrami reuben.

-sw