Corned beef

Discussion in 'Beef' started by dbgb, Sep 12, 2009.

  1. Hi guys..

    I have searched this forum and have not found a recipe for corned beef. Everything I have found is how to make pastrami, which of course is legit, because this is a smoking website and pastrami is smoked. One of the posters provided this link :

    Which is what I have done thus far. My questions are as follows:
    1) What is the best way to cook the brisket? Boil, Steam?
    2) What spices should I add to cook the brisket
    3) Do I need to soak the meat before cooking? I used the tender quick recipe just as it is stated, but I noticed that many of you soak the meat and do not use the dry rub method.

  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    If your going to make corned beef, then just buy it packaged & cured with the spices included & boil it.
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    What are you tring to do with the corned beef? Do you want to corned it youreslf? If so it's easy you just grab a beef brisket what ever size you want and add some pickling spices (you can buy altogether) and some garlic gloves and some brown sugar and some bay leaves and soak it for about 7-8 days oh you can use instra-cure to if you want to. It will give it that red color your use to. Then soak it for days and keep it under the water. Then just take it out and you have corned beef. I perfer to corn it myself I'm just that way.
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Corned Beef/Pastrami
    Step by Step

    By Tip Piper of Hillbilly Vittles

    Beef Brisket trimmed and separated (point/flat)
    ¼ tsp #1 cure per lb.
    1 tsp Garlic Powder
    1 C Kosher Salt
    ½ C White Vinegar
    8 Tbls White Sugar
    2 tsp Cracked Pepper
    1 tsp ground Mustard
    ¼ tsp ground Cloves
    Upta 2 Gallons a Water

    Cure for 7 days. This makes your corned beef. Smoke at low temp to an internal temp of 165*.


    5 Tbls Kosher Salt
    4 Tbls Paprika
    3 Tbls Coriander
    3 Tbls Dark Brown Sugar
    2 Tbls cracked Black Pepper
    2 Tbls Yellow Mustard
    1 Tbls White Pepper
    1 Tbls Garlic Powder

    Rub into corned beef by hand well, all sides. Then smoke at low temp to an internal temp of 165

    Cure for 7 days
    Rinse for 2 hours changing water during
  5. fire it up

    fire it up Smoking Guru OTBS Member

    If doing corned beef the normal way is to boil it.

    You don't have to add any spices but usually a blend of pickling spices would be used.

    You only need to soak the meat if it is too salty, cut a small sliver off, fry it up in a pan and give it a taste to judge salt content.

    The rubbing is only if you are planning on smoking it.

    Unless you are asking about corning the brisket itself, then it is just a difference between wet cure and dry cure though when I make mine to smoke into pastrami I inject and then rub and allow it to sit for about a week.
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    This is the recipe I use for corning either beef OR venison

    Corned venison (or beef)
    This will do 4 to 6 lbs of meat

    5 TBS Tender Quick

    2 TBS brown sugar

    1 TBS black pepper (ground)

    1 tsp paprika

    1 tsp ground bay leaves

    1 tsp ground allspice

    1/2 tsp garlic powder

    Trim fat from meat. Mix all ingredients together, rub into all sides of meat. Place meat in plastic bag or glass container, refrigerate. Let meat cure for 5 days per inch of meat thickness.
    Rinse in cool water.........You can slice and fry it or cook in crock on low til tender.
    if you want to make pastrami smoke it low for 6 to 8 hours, depending on how big it is.
    I smoke at around 220 degrees, use hickory or apple or both, pull the meat off at 170 degrees, wrap and let it rest for a couple of hours.
    There are a LOT of corned beef recipes, they are all good. This is just the one I have been using for a long time.
    Make sure you rinse the meat before cooking to get rid of some of the saltiness
  7. Thank you for the responses. And yes, I am corning my own beef. The prepacked ones always seem to be a bit tough and not real flavorful. If anybody from Michigan has had corned beef from the Star deli, that is what I am trying to recreate.

    The next one I do, I will smoke and make pastrami...

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