Andy wrote:
> 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


You shred the "burnt ends" and mix with a little sauce for chopped
barbecue sandwich. You slice the rest.

Bob