Skoking corned beef question

Discussion in 'Beef' started by missed-em, Mar 15, 2012.

  1. missed-em

    missed-em Smoke Blower

    Wife & I are smoking corned beef tommorow.  Rinsing off salt today, then rubing, and wrapping till AM.

    Question:  Do we include the spice pack from the corned beef package w/ our rubg or discard it and go w/ rub of choice?
  2. coacher72

    coacher72 Smoking Fanatic

    I usually just use the rub of choice and discard the packet that comes with it.
  3. Some folks use the packet in their rub some don't. You do realize that when you are done you will have pastrami?
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Lots of black pepper and some paprika is all i use
  5. missed-em

    missed-em Smoke Blower

    Thanks to all and yeh, pastrami is the goal.
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    For the typical Pastrami rub with at least Coarse Black Pepper and Ground Coriander but add anything else you like. Dry Minced Garlic, Dry Minced Onion, Crushed Juniper and/or fine minced Herbs are all really good...JJ
    Last edited: Mar 15, 2012
  7. smokin vegas

    smokin vegas Smoking Fanatic

    I grind up the pickling spices, juniper berried, black peppercorns, and dried ginger.  Rub the outside with EVOO helps the spices to stick and apply ground spices.  Everybody has their own way of doing it.  No right and no wrong way just your way.  You will evidentually create your own blend.
  8. venture

    venture Smoking Guru OTBS Member

    I use the pack when boiling it.  Even add my own?

    For smoking, I use my rub.

    It won't kill you either way you go?

    Good luck and good smoking.
  9. Good for you.  I had the same concerns as Alelover when I read your message.  Was afraid you would be in for a surprise if you were looking for traditional corned beef. 

    I figure the mark downs will start tomorrow and plan to pick up three more just to have.  One will become pastromi by next weekend for sure.
  10. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Yep pastrami, I use CBP, coriander, juniper, garlic.  You will love it.
  11. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is how I do it too 
  12. africanmeat

    africanmeat Master of the Pit OTBS Member

      Me 2 and  i got the idea of juniper from mballi3011
  13. missed-em

    missed-em Smoke Blower

     well, we did three thursday and had two yesterday.  Disappointed, taste was nfine but texture was really strange.  I cooked to 190*, let rest for hour, then in frige till Saturday.  Meat ended up having no texture - more grainy than anything else I can describe.  Just breaks up into small pieces, not pulled like it would be on pulled pork, just crumbles.  What did I do wrong?
  14. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Probably nothing wrong. Once corned the brisket is not going to shred like pork. I usually smoke mine to 165 then steam for a couple hours and slice .

    If it is crumbling it may be a bit over done ???  Never had one do that.
  15. jmk3921

    jmk3921 Smoke Blower

    Before smoking a corned Beef, is it necessary to trim the fat off the meat???
  16. Depends how thick the fat is. I leave about a 1/4" on mine.

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