how long and temp should I smoke/cook a 7lb corned beef bisket?

Discussion in 'General Discussion' started by meatballz, Mar 14, 2016.

  1. meatballz

    meatballz Newbie

    I am going to be using my MES smoker w/Hickory & Cherry wood chips, coating with Dijon mustard and a rub,

    what would be a desired temp range and time,? I'm not doing taters or carrots for the St pattys gig thing, I just enjoy corned beef

    and am new to this smoking thing, any and all advice much appreciated?
     
  2. mowin

    mowin Master of the Pit

    Last edited: Mar 14, 2016
  3. smokeymose

    smokeymose Master of the Pit

    Can those Corned Beef packages for sale now be frozen for later with all that liquid? I've been wanting to try the Pastrami thing but won't have time for 3 or 4 weeks...
     
  4. mowin

    mowin Master of the Pit

    3-4 weeks you should be ok. But any longer, i'd remove from the original package and rinse off the brining liquid befoer freezing. The brine contains so much salt, it coud shorten the quality of the meat if frozen in the original package. I soak mine for several hrs, changing the water often befor freezing for any longer than a few weeks.
     
    Last edited: Mar 14, 2016
    chef jimmyj likes this.
  5. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Right on using the Mustard....can't go wrong with that. it puts thi ZiNg in the pastrami.

    HT[​IMG]
     
  6. smokeymose

    smokeymose Master of the Pit

    Thanks, mowen. I think I'll get a couple and drain, rinse and vac-seal.
     
  7. mowin

    mowin Master of the Pit

    PM @Chef JimmyJ . He's a encyclopedia of knowledge. He'll give you the skinny on how to proceed.

    The longest I've had a CB frozen after desalination has been 7 weeks. Just draining, rinsing and vac-sealing without desalination I'd make sure it's no more than 4 weeks.
     
    Last edited: Mar 14, 2016
    chef jimmyj likes this.
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You gave accurate advice so you get...[​IMG]Good job Sir...JJ
     
  9. mowin

    mowin Master of the Pit

    I'm humbled by your point. It's guys and gal like you, that I'm learning from.. :beercheer:
     
  10. meatballz

    meatballz Newbie

    I always wonder about that...  thx !
     
  11. smokeymose

    smokeymose Master of the Pit

    Actually, I have a pm from jj due to a previous post with a link to his pastrami cook and a recipe for the rub. Just waiting for the chance to try it!
    🙂
     
  12. I was given a 17 pound pre cooked corned beef brisket. Can I make pastrami with this being already coiked
     
  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    It will be Pastrami " Like. " If the Corned Beef is not cooked to the point it is falling apart already, rub with at least Coarse Black Pepper and Corriander Seed and Smoke at 200°F until probe tender. Below is my fav Pastrami Spice blend...JJ

    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.
     
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  15. Thanks chef. That sounds awsome.
     

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