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Date Posted: 08:28:13 06/07/01 Thu
Author: Ron
Author Host/IP: firewall.tor.primus.ca / 216.254.136.141
Subject: July 21st
In reply to: reg 's message, "Re: Not yet" on 05:42:56 06/07/01 Thu

That's sounds like a good date to drive down for sure. Did you get to taste other teams' offerings? What makes a winner?
As for the brines. Any ideas you can throw my way will be appreciated. Bottom line is a long brine. They cold smoke the briskets. So I was thinking of using the middle rack of WSM and try to keep it at around 170 for the whole day with hickory wood. Not sure yet about that technique. I figured the meat in the pickling brine for so long is already cooked in it anyway. After the smoke you let your meat cool off at least overnight. When you want to eat it, you steam it for about 2 hrs. Make sure you have a lot of people on hand so as not to waste any meat. That's the easy part LOL. The closest thing to a Montreal Smoked Meat sandwich is corned beef on rye from a Deli if you ever had that. Still researching. It's an expensive piece of meat to screw up...

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