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Reply to "anyone tried the NYT corned beef recipe?"
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[quote=Anonymous]If it's a full packer brisket what I'd recommend is when you're trimming the fat, separate the point from the flat and brine the flat for corned beef/pastrami, then smoke the point for Texas BBQ brisket. You get the best of both worlds - tender, juicy, fatty, smoked brisket, and you don't have to worry about drying out the flat because you cook the corned beef separately after it has brined. This is my go-to corned beef recipe: https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-beef-recipe/ [/quote]
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