wdames asks:
"I just went to a corned beef demo sans the point. They brined with corn beef brine for 2 and 1/2 weeks and it was delicious. They did cheat a little, they used Kobe. I love full smoked brisket with the point low and slow an hour per pound no fire just smoked.
Do you think a corn beef brine would enhance or pretty much be a waste of time. Worse still it might even detract but I doubt it. I have never of heard of smoked corn beef. What do you think. Is it worth the effort."
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