We are hosting St Patrick's day Dinner at our house on the 14th and wifey picked up 3 Corned beef briskets at the market today. Shes letting me toss one in the smoker.
Anyone have any past experience smoking corned beef, how did it turn out, would you do it again and what kind of wood did you use?
Right now I got Peachwood on tap so that's probably the route i'm going to go. I figure smoke for 2-3 hours and transfer to oven to finish with the other briskets.
Sides we are looking at the standard Mash Taters and Cabbage though I would really like to do some other sides as well..
Thoughts or opinions on those, i'm sure you guys have your own way of throwing down St Pattys Dinner.
Anyone have any past experience smoking corned beef, how did it turn out, would you do it again and what kind of wood did you use?
Right now I got Peachwood on tap so that's probably the route i'm going to go. I figure smoke for 2-3 hours and transfer to oven to finish with the other briskets.
Sides we are looking at the standard Mash Taters and Cabbage though I would really like to do some other sides as well..
Thoughts or opinions on those, i'm sure you guys have your own way of throwing down St Pattys Dinner.