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Thread: Garlic Peppered Smoked Corned Beef and Braise Cabbage

  1. #11
    Larry, would that cabbage work in a crock pot?

  2. #12
    Senior Member WolfeMan's Avatar
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    Quote Originally Posted by Scaper1 View Post
    Larry, would that cabbage work in a crock pot?
    Yes! You won't get as much caramelization in a crock pot though, unless you really reduce the liquid. But you'll get basically the same finished product.
    Larry
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  3. #13
    Senior Member fishin'guy's Avatar
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    You da man.... great dinner, noticed two of the corned beef, smart, good for samiches the days after.

  4. #14
    Senior Member WolfeMan's Avatar
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    Quote Originally Posted by fishin'guy View Post
    You da man.... great dinner, noticed two of the corned beef, smart, good for samiches the days after.
    Well there are two parts to a brisket, the point (aka:deckle) and the flat. This 'flat' had a big portion of the point attached wth a layer of fat and they cook differently. The point is the more fatty and therefore more flavorful portion of th brisket and the flat is leaner other than the 'fat cap'. A 'whole untrimmed brisket' is called a 'packer brisket and can range from 8-16lbs. This now has nothing to do with corned beef, but this is 'BBQ Terminology' now. You can buy a packer or flat for BBQ'ing. The 'point' is typically separated either before you start to BBQ or separate once the flat is tender and then continue to cook the point as it will still have A LOT of fat to render, then cube it and serve with sauce on the side, this extremely tasty portion is called 'burnt ends' and are extremely flavorful. Okay, sorry for rambling.....
    Larry
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  5. #15
    Senior Member fishin'guy's Avatar
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    Wolfe... a future in meat cutting.

  6. #16
    Quote Originally Posted by WolfeMan View Post
    Yes! You won't get as much caramelization in a crock pot though, unless you really reduce the liquid. But you'll get basically the same finished product.
    Woo! Roughly how much salt, pepper, and garlic?

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