What else? Shenson corned beef brisket in the green shamrock package. Here it is after the first turn. I've found instructions that say to bake at 350° for 50 minutes per pound, and also to boil for 3 hours or until fork tender. I've tried BBQ'ing this twice already to practice the technique. It does take 3 to 4 hours depending how hot your coals are. You will have to get the outside bacon crispy to get the meat to shred.
You could boil the brisket before puting it in the barbecue grill.
ReplyDeleteThird time was a charm!
ReplyDeleteUse your two prong BBQ fork to test for tenderness. When stabbing the meat with the fork, you can feel where the meat yeilds and where it resists.
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