Double faux, maybe triple or more, smoked brisket. Packaged corned beef point briskets were on special as they are every St. Patrick's Day. Got one and soaked it for 24 hours with several bath changes to get as much corning flavor out. Salt & pepper and liquid smoke in foil and into the crock pot it went for 6 hours. Pulled it out and into the convection oven for another 2 hours at 230ºF. At $1.97/lb, seemed like it would be a worthwhile and fun test. Worst case I could chop it up and mix some BBQ sauce in and make sandwiches.
It was shockingly good. Decent smoke flavor, good beef and fat flavor. Certainly worth the effort. Sandwich tomorrow, have to get some Wonder bread.
Pretty sad looking out of the water bath and dried. Wish I hadKrups'd the peppercorns vs mortar and pestle
Out of the crock pot, smelled great with authentic smoke aroma
1 hour in the oven
Done and resting. A finer pepper grind would have yielded a better "bark" but it was decent
Pink from corning but beefy and fatty and super tasty. I have paid good money for worse. Had a little of my homemade BBQ sauce with it, dabbed in now and again.
