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I just smoked a Corned Beef Brisket that was packaged for boiling on Saint Pats day. I have a SM025. I set the temp to 225F.it was about 3 1./2 pounds. It took about 9 hrs to fully cook to 190F. It was little dry but flavor was great. I wrapped in foil about 6 hours in. Any suggestions so it won't be as dry next time.

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My process is to make pastrami by smoking corned beef to about 165 IT, then steam until the IT is about 200 - 205. I have found that commercial corned beef is very lean so that just smoking it like you would a fresh brisket really dries it out. The pastrami steaming step seem to reserve some of the fat that remains after the lower temp smoke.

There 3 ways of steaming a smoked corn beef to make pastrami.   No.1 use a large steamer with a rack on a cake pan and steam it for 2 hrs, be sure to check water in pot.  No. 2 use a crockpot with a rack and a little water set to high for 3 hrs.  No. 3 use an electric pressure cooker with a rack and a little water for 1 hr and let it vent naturally.

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