So yesterday I took the corned beef I found a week or so ago and covered it with ground pepper and coriander seed. Then I put it into the smoker about 9AM, kept an eye on the temperature all day and finally about 9PM pulled it out and put it into the oven at 190F in a covered corning ware dish. This morning it was falling apart tender and it's very tasty. I'll warm it up later for 4th of July guests . . . altogether a successful experiment.

Later today I'll fire up the smoker again for chicken thighs. Probably just a touch of lemon pepper or maybe lime pepper seasoning. Those only take 90 minutes to 2 hours.

Now I've got to make some macaroni salad, per a request.

Bill Ranck
Blacksburg, VA