Slow Cooked Corned Beef VS Smoked Corned Beef

Discussion in 'Beef' started by dj mishima, Feb 16, 2013.

  1. dj mishima

    dj mishima Meat Mopper

    They didn't have any large corned beef brisket packs at Wallyworld when I went.  So, I picked up a couple 2 pounders.  I decided to throw one in the smoker and one in the crock pot.

    Half an onion, a head of garlic, two jalapenos, one poblano, two tablespoons of dark brown sugar, one tablespoon pickling spice, and a bay leaf:

    Added the brisket(well rinsed):

    Now it's swimming in two bottles of Guinness Black Lager:

    I added water until the meat was covered then cooked for 6 hours(It would have been done at 3.  I did this about a month before with a 4 pounder and it was perfect at 6 hours.  I forgot this was a little guy, so it was overcooked.)  I also lost the picture I took after it was done.  I am having problems with my "smart" phone.

    This was the other brisket(soaked for 4 hours and rubbed overnight in the fridge).

    The rub was 2 tablespoons of pickling spice(course ground), 2 tablespoons fresh ground black pepper, 1 tablespoon onion powder, 1 tablespoon garlic powder

    Into the smoker at 225F:

    I figured I would also try to smoke some carrots and potatoes while I'm at it.  Rough chopped carrots & redskin potatoes, a little onion, a few pats of butter(I was out of EVOO), salt & pepper.

    I put the veggies in at the 3 hour point.  Here's a pic of the beef at that point:

    This was after 6 hours:

    And the veggies(I had them on a foil "plate" for the first two hours, then wrapped the foil for the last hour):

    Bear view!

    Sliced(Oops!  I realized the wrong way after the picture):

    I thought it was a little overdone and a bit on the salty side.  Next time I'll soak longer.
  2. That looks tasty, I could go for a plate of that.

  3. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Nicely done DJ.  At what temp did you smoke the brisket?
  4. Smoked corned beef is pastrami. looks like a mighty tasty meal.
    Last edited: Feb 17, 2013
  5. dj mishima

    dj mishima Meat Mopper

    It was done at 225F.
  6. kathrynn

    kathrynn Smoking Guru OTBS Member

    Which one did you like the best?
  7. dj mishima

    dj mishima Meat Mopper

    It's hard to say.  I was glad to have them both on the same plate though [​IMG]
  8. kathrynn

    kathrynn Smoking Guru OTBS Member

    Both looked awesome!
  9. Idon't know where you came from but Corned Beef is not Pastrami... the brining process is about the same but with different spices... Take the taste test yourself at the local Hy-Vee. HGD
  10. s2k9k

    s2k9k AMNPS Test Group

    I see this is your first post here so when you get a minute would you stop by "Roll Call" and tell us a little about yourself so we can give you a proper SMF Welcome, Thanks!
  11. smoker21

    smoker21 Meat Mopper


    How were the veggies?

    I did brisket the other day and they would have been a great addition [​IMG]

  12. cclements

    cclements Newbie

    Well how did it taste???
  13. fagesbp

    fagesbp Smoking Fanatic

    To get the smoked one better, try letting it cool over night then steaming it back up to temp the next day, whole. I just did 1 that way and it came out awesome.
  14. dj mishima

    dj mishima Meat Mopper

    They were pretty tasty!
    smoker21 likes this.
  15. dj mishima

    dj mishima Meat Mopper

    That's a good idea.  I'll try that the next time around.  I did like the reheated leftovers better.
  16. I am smoking my corned beef right now at +250-ish with some hickory chunks. beforehand,  I soaked and rinsed it 3 times in 6 hours to remove the salty content. then coated it with coarse ground black pepper and corriander. 

    I plan to do the Texas Crutch for an hour when the internal temp hits over 165.  then let it sit in the fridge overnight and steam it in the crockpot with the usual St Paddy's fixin's.

    Mishima, maybe if you did the TC the meat wouldn't be dry?
  17. dj mishima

    dj mishima Meat Mopper

    Perhaps.  I shall see the next time around...  Let me know how it turned out!
  18. it turned out pretty good.  not as juicy as I would have liked it.  it brings out good flavors, though.  slice it then and it'll turn out alright.

    does anyone have a preference on the fat cap at the top or the bottom?  I chose the bottom.
  19. smoker21

    smoker21 Meat Mopper

    I do top fat for bottom heat to let the melting fat help keep the meat moist.

    If you use indirect heat it doesn't matter as much.


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