At $1.99 a pound I couldn't pass it by so I bought 4 of the corned beef briskets. I was happy with the corned beef I did last week so I didn't change anything this week.
I started early this morning with four 3.5 lb. briskets.
Soaked them for two hours changing the water every 30 minutes.
Put them on the WSM at about noon.
At 4 PM they were at 170° and at 5 PM I wrapped them for an hour.
At 6 PM they were at 195° and felt like butter so I pulled them. And opened up all the vents, took the water pan out and got the WSM up to about 325°.
I also opened up one of my seasonal favorites "Great Lakes Brewing, Conway's Irish Ale."
Back on for about 30 minutes using the mustard glaze Nick suggested to me. I glazed and turned about every 10 minutes.
No plated pictures because these four are getting Food Savered and into the freezer tomorrow.
Sorry to bore you with a similar post but it went so well I wanted to share. Happy St. Patrick's Day and thanks for looking.