Hey has anyone ever smoked the corned beef briskets that they have in the store right now for St. Patty's Day? I've seen the Habs pastrami recipe. But I was just wondering if any of you have just smoked a corned beef brisket??? Thanks for any tips and advice!
B
I know STC has and I've used the store bought corned beef briskets to make pastrami many times.
[edit - Larry beat me]
Sort of...
I cold smoked one for a couple hours, then steamed in my pressure cooker the next night. Turned out great.
I don't see why you couldn't just let it roll the entire time in the smoker, and then pull when it hits around 165° or so. Slice thin and enjoy.
Smoked a store bought Corned Beef Brisket last October and you can see the details here at http://smokinpetebbq.jautaikis.com/?p=288 (http://smokinpetebbq.jautaikis.com/?p=288)
I pulled it when the IT hit 158º which was a big mistake. Squirt suggests going to 165º but I think I would take it to an even higher IT. Curious to see what your results are SmodeDogg cause I plan on doing another one in the near future. I love Corned Beef and Cabbage ;D
I did one a while back and it was excellent. Have another one in freezer and when I get my new smoker (because of fire in old one) I will be making this again;
October 18 2009 did a corned beef brisket.Outside temp was to hit 60.Using maple smoke for 4 hours.
Made a rub using;
2 tblsp ground pepper corn
1/2 tblsp ground coriander seed.Next time buy the ground one already
1/2 tblsp onion powder
1 tsp paprika
1 tsp thyme
1 tsp garlic powder
Took corned beef out of package and drained the juice.Rinsed and put in plastic
container. Put in frig for 36 hours and changed the water about 3-4 times to get salt out.
Put rub on and back in frig overnight.Took out and let get to room temp. Started smoke for 1 hour
at 160 then 175 for 1.5 hours then took to 240 for 7 hours or until IT hits 170. Hit 170 after
9 hours. Took out and FTC for 4 hours. Put in frig overnight to slice up thin. Came out
excellent.
170° sounds good to me! Be sure to slice it thinly - against the grain.
I have used my recipe and smoked corned beef. I also smoke the corned beef the same way I smoke my pastrami, and some times steam it; you just need to slice it thin. I have also taken corned beef to 185°F, to make it tender. I prefer taking the internal temperature to 160°F - 165°F and slicing it thin across the grain.
Thanks for all the tips gentlemen. I have the smoker preheating right now. Going to throw in two corned beef brisket flats today! Looking forward to the end product. Thanks again! Happy St. Patrick's Day!
I got one of the those corned beef briskets from the grocery store as well, threw her in the smoker with 4 hours of maple, turned out fantastic. Took it to 170, FTC for 4 hours, and then wrapped it in plastic and put it in the fridge for a couple days before slicing.
ready for the smoker.....
(http://i747.photobucket.com/albums/xx120/drunk_irishman3/IMAG0052.jpg)
sliced up....
(http://i747.photobucket.com/albums/xx120/drunk_irishman3/IMAG0053.jpg)
So how did it turn out? I how was the chew factor? I am doing this one for the Socal Smoke out 3 this coming weekend.
Thanks
Mine was great, the only think I would change is I wish I had sharpened the blade on my meat slicer beforehand. I ended up cutting by hand so the pieces were a little thick as you might be able to tell in the picture, but the flavor was great and chew factor was perfect. The only thing I did was crush up that packet of seasoning that was with the brisket, spread some of that on top and some cracked pepper. I also smoked mine fat side up.
awesome, I am going to take some pics this weekend for sure. Yeah baby Yeah,