said...

>
>>
>>He's right about brining it, though. You'll end up with an ugly
>>and inferior corned beef/pastrami that way.
>
>
> I've been looking at a lot of recipes today. It seems the majority
> agree on a dry rub, then smoking at 225-250 for 1 1/2 hours per pound,
> with sauceserved on the side for those who want it.
>
> So I'm not going to use the Cook's Illustrated method.
>
> I was going to use my gas grill with hickory chips, but I may use my
> friend's smoker.


Mich@,

I've only had brisket a handful of times but I'd certainly try it first
without sauce and if that didn't delight the taste buds I'd apply some.
Same strategy I apply to Philly cheesesteaks!

Have you decided on sliced or shredded for sandwiches? What about coleslaw?

More fly in your BBQ brisket ointment.

Good luck,

Andy