Quote:
Originally Posted by GloryDayz
No shit. That looks amazing. I'm not sure how that differs from a regular oven, but that looked awesome.
And hell, I wonder how a brisket point would turn out if done the same way. IOW, does/would having it wrapped like she showed (steamy) render the toughness out of it, then the last part harden the edges?
I get that corned beef isn't known for having a ring, but it sure seems like what she's shown could make making party-grade burnt ends a whole lot faster...
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Yeah I don't have anything big enough to try that out in but I'm always interested in learning new methods. Consider me intrigued. Shit I never made bacon in the thing before a couple of weeks ago, turned out great.