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  1. These are for tomorrow's big party (annual tradition at our house). Four corned beef briskets (point cut) - around 5 lbs. each. I unwrap them and then rinse the slimy goop they get packed in. These four are on a low fire (250°F) that includes a good amount of hickory lump for about three or four hours. After that I bring them in the house, put them in my electric roaster pan with Guinness draft and the pickling spice packets to simmer overnight. I usually add more pickling spice and some Creole seasoning as well. By morning they are very tender and flavorful. About two hours prior to party start time we add the potatoes and carrots. The celery goes in one hour prior and the cabbage goes in only 20 minutes before serving. Here's looking forward to the big party day tomorrow. UPDATE: Here are the briskets at the end of the smoke cycle: And here they are after a soak overnight in Guinness and spices: I had just rolled them over in their bath. The root veggies will be added in about five hours. My wife made the bread pudding yesterday. It's gonna be epic! Thanks for following.
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