How did that turn out jimmer? I'd think a neck roast would be awesome corned.
Bringing this back to the top, ‘tis the season. I put two large chunks in the fridge last night and now waiting til the weekend. I am trying it with the actual brisket/neck meat from my bow buck. I know it’s not a beef brisket, but we’ll see how it turns out.
Have used the recipe from Hi Mountain Seasoning on Scott Leysath's Sporting Chef website. Always turned out great.........
Gotcha. Thanks for the clarification. I have some roasts in the freezer and will be giving this a try soon. Sounds like a good thing for bow camp this fall since my wife doesn't like it
We use a different recipe and brine ours, which isn't a true "corning" but taste wise, you would never know the difference.
No brine. It's dry but some liquid seems to draw out of the meat as it sits. Not much. Be sure to rinse it before cooking, as previously stated.
This sounds great. I love corned meat but my wife does not. More for me. Question: I read the entire post so maybe I missed it but some of you are talking about a brine, which makes me think soaking in water and spices, however the recipe does not call for any liquid. I'm confused...
Last time I did it I did the neck and all the flank meat. Soaked for like 5-6 days