Corned Beef Brisket

Discussion in 'Beef' started by figuredmeout, Aug 21, 2014.

  1. Hope everyone is doing good. I have been smoking for a while mostly poultry and pork.  I'm fairly new to beef but want to learn.  My wife picked up a corned beef brisket the other day you know the type uncooked vacuum packed in the brine.  I wanted to smoke it but was sure what the best thing to do with it would be. Should I add my own rub or should the brine in these things stand on its own?  Thanks in advance for your help. 
     
  2. Cook as is.[​IMG]

    Happy smoken.

    David
     
  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Do a fry test of a little slice first to taste how salty it is. Most of these pre corned briskets are meant to be boiled for 2-3 hours, so they're INCREDIBLY salty. If it is. Just soak it in fresh cold water for a couple hours changing the water every 20-30 minutes.
    Before you smoke you can rub with pepper, coriander seeds and juniper berries, but it won't need any extra salt.
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    First , if you want 'Corned Beef' you'll be boiling the meat. Smoking it turns it into Pastrami , even better. Use the little pack of season that comes with it and rub on and leave in the Reefer over night ,or dispense with that and Smoke to 195*F ,appox. , or probe tender. Wrap set aside to rest and save the juices that do leak out for a marvelous Au-jus .

     Have fun and . . .
     
  5. Thanks for all the advice.  I like the idea of pastrami.  Let me ask you this, When I do my pork I usually wrap in foil after a about 6 hours or so would it be a good idea to wrap this. I'm guessing since this is a smaller cut after maybe 3-4 hours?
     
  6. I will post some pictures tonight and tomorrow
     
  7. jirod

    jirod Smoke Blower

    I've done a couple of these as Pastrami, and loved it. I soaked it in ice water the night before for about an hour, changing water half way through. As Md said do a fry test after soaking, just slice off a thin strip and throw it in a skillet. The flavor obviously won't be the same, but really just checking for saltiness.

    I cover mine in fresh cracked coriander and black pepper, in the fridge uncovered over night, and then into the smoker. I really liked how they've turned out, and my buddies are big fans. Done one brisket I cured myself, still tweaking that, but store bought corned beef into pastrami is good stuff. Go with whatever seasoning/dry run you think you'll like.
     
  8. I soak mine to remove a lot of that brine.  I smoke it without wrapping (no need to) and voila!!!

    Scott
     
  9. heubrewer

    heubrewer Meat Mopper

    I have done what jirod and PadronMan have done. Soaked the corned beef for 24 hrs changing out the water. I change it out more often at first less later on. Rub with pepper fresh ground coriander garlic powder onion powder and brown sugar. I think the brown sugar compliments the residual saltiness. If you have a MES do not wrap there is enough humidity in there to keep it moist especially if it a large cut of meat or you are smoking other things.

    Most importantly ENJOY!
     
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This is the Technique and Rub recipe I have been using with rave reviews...

    Quick Corned Beef to Pastrami

    Most Grocery Stores sell Corned Beef Brisket both Flat and Point portions. The Flats are usually trimmed very lean and the Points are quite a bit more fatty but MUCH more flavorful and tender! These cuts can be made into Pastrami in just a few hours of smoking and make great sandwiches, especially Rubens. Purchase either cut and soak in fresh water for one to two hours to remove some of the salt. Apply a thin coat of Yellow Mustard, then generously apply the Pastrami Rub. You can rest over night or go directly into the smoker. Smoke at 250 to 275°F to an Internal Temp (IT) of 190°F or until a Toothpick slides into the meat easily. This can take 4-6 hours depending on cut. To speed the process up you can Smoke the meat for 1-2 hours then Steam the meat until it is tender. If you wish you can Smoke and Refrigerate the meat one day and then steam it tender up to 5 days later.

    Better 'en NY Pastrami Rub

    2T Turbinado Sugar

    2T Black Peppercorns

    1T Coriander Seed

    1T Dill Seed

    1T Dry Minced Onion

    1T Dry Minced Garlic

    1tsp Allspice Berries

    1tsp Mustard Seed

    1tsp Dry Thyme Leaves

    3 Bay Leaves, crumbled

    1tsp Juniper Berries 

    All Spices are Whole and were toasted in a dry pan over Medium heat until fragrant.

    Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. The Garlic and Onion do not need to be toasted. If grinding do so only slightly as the Minced size is pretty close to perfect for Pastrami.

    This was some some seriously Good Eats...Enjoy...JJ
     
    Last edited: Aug 22, 2014
    thatcho likes this.
  11. http://www.smokingmeatforums.com/content/type/61/id/336141/width/200/height/400[/IMG

    Prep work done ready to go on the smoker. More pictures to come
     
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks good I love making Corn Beef into Pastrami. Family and friends love it.
     
  13. Figured I would add some chicken to the smoker as well
     
  14. It should be good.

    [​IMG]

    Happy smoken.

    David
     
  15. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Just picked up a 3 pound pre corned flat I'll toss on the smoke tomorrow. Thanks for the inspiration!!
     
  16. Success everyone loved it thanks for the words of advice
     

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