Smoked Corned Beef This Weekend

Discussion in 'Beef' started by swinefan, Jun 23, 2016.

  1. swinefan

    swinefan Fire Starter

    Alright, so I have a beautiful 4lb corned beef I got from the West Side Market in Cleveland.  Homemade, not from a company or distributor, which is hard to find.  Going to smoke it Saturday with some cabbage and most likely some wings as well (currently addicted to smoked wings).  I have done the corned beef before, following's Malcolm Reed's recipe.  I will use this as a rough guideline again.  

    This will also be the first real cook I have done on my new backwoods part, pretty psyched for that!! I did some sausages as a test run last weekend, but I have not done any larger cuts.

    I will post pics and my recipe after the smoke!  
  2. tropics

    tropics Smoking Guru SMF Premier Member

    SF if you never had their Corn Beef try doing a teat fry strip,if it is to salty soak it for a while.

    I'll be watching

  3. smokeymose

    smokeymose Master of the Pit

    Like Richie said. Rinse, soak, and rinse again. There's more salt in a Corned Beef than you know.
    You realise, I'm sure, that with a rub and another overnight in the fridge you'll have Pastrami?
    Just sayin because I love Pastrami ;-)
    I'll be watching because it all sounds so good! (Are you smoking the cabbage as well?)
  4. smokeymose

    smokeymose Master of the Pit

    I'm sorry, but you should try a piece first like Richie said. I got all excited....
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm in!


  6. swinefan

    swinefan Fire Starter

    All right, so everything turned out very good.  The corned beef was fantastic.  I cooked it uncovered for 2 hours with a simple salt-pepper-garlic rub, then cooked it in a pan with water for the remainder.  Below left is the unopened corned beef.  I washed it off thoroughly with water and seasoned it.  I wish I had after pictures, but I was swept up in the 'Que (I had my new Party going and my new Camp Chef at the same time- exciting day).  I also did turkey wings, which were the star.  I will post my recipe below.

    I brined the turkey wings overnight in salt, pepper, brown sugar, water and Italian seasonings.  I then dried them (shown above) for about 6 hours.  I then rubbed them GENEROUSLY with salt/pepper/garlic and some Italian generic seasoning.  I smoked them around 250-275 for 4 hours and MAN THEY WERE GOOD.  SO juicy and flavorful, with great crispy skin.  They were so good I am doing them again for my fourth of july bbq!  I will be sure to document every step this weekend!

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