RootDKJ
New member
Meat: Corned Beef Brisket
Weight: 5.25 pounds
Rub: kosher and sea salts, dried onion, red pepper flakes, red bell pepper flakes, garlic powder, cracked black pepper chipolte chile pepper & parsley flakes.
Wood Chips: Sassafras
Liquid in drip pan: Heineken Dark
Liquid in Root: Long Trail Blackbeary Wheat
Prep: Very basic stuff. Put spices on meat. Pour beer in drip pan.
Cook time:Two hours.
Results: Not as smokey as my last corned beef but delicious as hell. This is the first time I've used Sassafras and it has a very mild flavor that works very well with corned beef. I would say it's more mild than apple. I Very tasty overall though and moist as could be. Overall I think the cherry or mesquite was more of a powerful flavor. Next chicken I do I'll use the sassafras again.
Here's some pictures
I took the day off from work today to go skiing(in the rain). I had an amazing time. When I take a day off, man I really indulge in my passions.
Weight: 5.25 pounds
Rub: kosher and sea salts, dried onion, red pepper flakes, red bell pepper flakes, garlic powder, cracked black pepper chipolte chile pepper & parsley flakes.
Wood Chips: Sassafras
Liquid in drip pan: Heineken Dark
Liquid in Root: Long Trail Blackbeary Wheat
Prep: Very basic stuff. Put spices on meat. Pour beer in drip pan.
Cook time:Two hours.
Results: Not as smokey as my last corned beef but delicious as hell. This is the first time I've used Sassafras and it has a very mild flavor that works very well with corned beef. I would say it's more mild than apple. I Very tasty overall though and moist as could be. Overall I think the cherry or mesquite was more of a powerful flavor. Next chicken I do I'll use the sassafras again.
Here's some pictures
I took the day off from work today to go skiing(in the rain). I had an amazing time. When I take a day off, man I really indulge in my passions.
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