I just bought a corned beef brisket for the day honoring good Ole Saint Patrick. I was wondering if anyone had any special recipes especially designed for smoking this normally boiled hunk of cow?
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It's that time of year again. Well, in my opinion, some things just aren't made to be smoked, corn beef being one of them. That said, don't let me stop you. Make sure you soak it for awhile to remove some (most) of the salt and solution. Good luck.
Most folks around here soak the salt out of them, add a rub, and smoke low and slow for pastrami. Ive done some and they are tasty and gone before you know it. Checkout MainelyDaves site for an excellent pictorial too!
Bob
Bob
Brisket that is "corned" is Corned Beef
Smoked Corned Beef = Pastrami.
Do a search on Pastrami, we have a few posts. Later today I'll see what I have.
Smokin'
Smoked Corned Beef = Pastrami.
Do a search on Pastrami, we have a few posts. Later today I'll see what I have.
Smokin'
Pastrami is that expensive meat with the pepper on the outside that I am too cheap to buy, and only eat on Ruben's. Wow it is amazing what you can learn in these forums. I guess somewhat in the tradition of my orange Irish ancestors, I shall be trying out pastrami and cabbage for St. Patrick's Day. I suppose that is somewhat a politically correct also.
Having corned some brisket and other meats (mostly tongue) in the past it has opened up a new world of opportunity in the future.
Thanks
Having corned some brisket and other meats (mostly tongue) in the past it has opened up a new world of opportunity in the future.
Thanks
go jerry go!!!!!!!!
anyone who cures their own tongues is a man after my own heart!!!!!
i have does these for special orders and even though i charge 12 bucks per tongue the customers love it as the price works out a whole lot cheaper than driving to the closest deli which is 50 miles from here. the tongues i buy from sams club at 1.88/lb.
be sure to really pack your rinsed corned beef well with cracked pepper and keep your temps in the 210 to 225 range.
have fun and it sure is great to meet another guy that cures his own tongues
anyone who cures their own tongues is a man after my own heart!!!!!
i have does these for special orders and even though i charge 12 bucks per tongue the customers love it as the price works out a whole lot cheaper than driving to the closest deli which is 50 miles from here. the tongues i buy from sams club at 1.88/lb.
be sure to really pack your rinsed corned beef well with cracked pepper and keep your temps in the 210 to 225 range.
have fun and it sure is great to meet another guy that cures his own tongues
I am eating some pastrami right now. I smoked it last night. It is great.
Here's what I did:
- I bought 2 packages of corned beef from Sams
- Soaked for 24 hrs in water with 3-4 water changes
- Coated with black pepper, coriander, and garlic powder
- Smoked in smokette with 2 big pieces of cherry wood
- Set smoker at 225F
- Smoked for 10hrs to an internal temp of 190F
- Foiled and coolered for an hour
- Cooled
- Sliced thin cold and ate
It was delicious with a nice but not overpowering smoky flavor.
If I was doing it again:
- I'd use even more wood
- I'd trim the fat cap completely off. It may make the meat drier but it would allow me to eat all the spices rather than cutting them off
Here's what I did:
- I bought 2 packages of corned beef from Sams
- Soaked for 24 hrs in water with 3-4 water changes
- Coated with black pepper, coriander, and garlic powder
- Smoked in smokette with 2 big pieces of cherry wood
- Set smoker at 225F
- Smoked for 10hrs to an internal temp of 190F
- Foiled and coolered for an hour
- Cooled
- Sliced thin cold and ate
It was delicious with a nice but not overpowering smoky flavor.
If I was doing it again:
- I'd use even more wood
- I'd trim the fat cap completely off. It may make the meat drier but it would allow me to eat all the spices rather than cutting them off
I am eating some pastrami right now. I smoked it last night. It is great.
Here's what I did:
- I bought 2 packages of corned beef from Sams
- Soaked for 24 hrs in water with 3-4 water changes
- Coated with black pepper, coriander, and garlic powder
- Smoked in smokette with 2 big pieces of cherry wood
- Set smoker at 225F
- Smoked for 10hrs to an internal temp of 190F
- Foiled and coolered for an hour
- Cooled
- Sliced thin cold and ate
It was delicious with a nice but not overpowering smoky flavor.
If I was doing it again:
- I'd use even more wood
- I'd trim the fat cap completely off. It may make the meat drier but it would allow me to eat all the spices rather than cutting them off
Here's what I did:
- I bought 2 packages of corned beef from Sams
- Soaked for 24 hrs in water with 3-4 water changes
- Coated with black pepper, coriander, and garlic powder
- Smoked in smokette with 2 big pieces of cherry wood
- Set smoker at 225F
- Smoked for 10hrs to an internal temp of 190F
- Foiled and coolered for an hour
- Cooled
- Sliced thin cold and ate
It was delicious with a nice but not overpowering smoky flavor.
If I was doing it again:
- I'd use even more wood
- I'd trim the fat cap completely off. It may make the meat drier but it would allow me to eat all the spices rather than cutting them off
Why not cut the fat cap off spice it up lay the capback on and smoke away when done toss the cap. just thinking what you all thinkquote:Originally posted by Mad_Angler:
[qb]
If I was doing it again:
- I'd use even more wood
- I'd trim the fat cap completely off. It may make the meat drier but it would allow me to eat all the spices rather than cutting them off [/qb]
Prisonchef,
On my first visit to Sam's I discovered their tongue though of yet I have yet to cure one and smoke it. I normally just pressure cook or slow cook them. As you know buying beef tongue anywhere but Sam's is quite an expensive undertaking, however most of the Oriental Markets around here have Pork tongue at about $1.80 most of the time. Because of their small size they are great to cure and smoke and are gone in one a one man helping or sliced for (as a friend of mine used to call them) horse dervers.
I've got the brisket soaking now and plan on start it in the smoker this evening. I think I will try what Mango above said and lay back the cap, spice, and after smoking toss the cap. Will let you know how it comes out.
On my first visit to Sam's I discovered their tongue though of yet I have yet to cure one and smoke it. I normally just pressure cook or slow cook them. As you know buying beef tongue anywhere but Sam's is quite an expensive undertaking, however most of the Oriental Markets around here have Pork tongue at about $1.80 most of the time. Because of their small size they are great to cure and smoke and are gone in one a one man helping or sliced for (as a friend of mine used to call them) horse dervers.
I've got the brisket soaking now and plan on start it in the smoker this evening. I think I will try what Mango above said and lay back the cap, spice, and after smoking toss the cap. Will let you know how it comes out.
It Came out great, beautiful bark, nice and moist, good flavor, 200 degrees internal temperature. Oak and hickory wood.
Soaked about 8 hours in 3 changes of water. I didn't slice off the cap because after looking carefully it had been well trimmed to about 1/4 inch everywhere you could see.
Sprayed with Pam, rubbed one spice packet on the bottom, followed by a liberal sprinkling of black pepper, garlic powder, onion powder, and paprika. On top side fat repeated above but added about 3 times the packet size of pickling spice (about 4 total). Started at 225, shut back to 200 when I went to bed, in morning back to 225, at about 20 hours I kicked it up to 250, for a total of about 24. This is probably the best brisket I have ever done, because as recommended by others, not once did I venture to open the door.
Since this is St. Patrick's Day it was the best smoked corned beef ever, and I shall have some excellent pastrami to eat later.
Soaked about 8 hours in 3 changes of water. I didn't slice off the cap because after looking carefully it had been well trimmed to about 1/4 inch everywhere you could see.
Sprayed with Pam, rubbed one spice packet on the bottom, followed by a liberal sprinkling of black pepper, garlic powder, onion powder, and paprika. On top side fat repeated above but added about 3 times the packet size of pickling spice (about 4 total). Started at 225, shut back to 200 when I went to bed, in morning back to 225, at about 20 hours I kicked it up to 250, for a total of about 24. This is probably the best brisket I have ever done, because as recommended by others, not once did I venture to open the door.
Since this is St. Patrick's Day it was the best smoked corned beef ever, and I shall have some excellent pastrami to eat later.