quote:

Originally posted by 007bond-jb

No foil good thing too they would have been mush

I don’t know how well it would work with ribs & shoulders, but I cooked a corned beef brisket for St. Paddy’s Day and it came out great! All I did was pre-marinate in a lot of extraPenzey’s corned beef spices, cook it "low and slow" and then chill it overnight. The next day I took it out of the fridge and sliced it before reheating. I have a cheap Krups slicer, so I could get the slices quite thin and very even, but somebody with better knife skills than mine i.e, most people could easily do as well with a sharp electric or manual knife.