Corned Beef

[jaeger]

BigSmoker,
Great photos! Those look outstanding. You finally pushed me over the edge, I'm all in. I've been also wanting to make some corn beef hash as suprise for someone. Do you or anyone else have any proven recipes. The recipe I have been looking at calls for prague powder. Now I'm wondering if this is some type of misprint or why you would add prague powder to a mixture consisting of a meat that has already been cured and cooked/smoked. Other than this aspect, the recipe looks good (and simple).





<font size="2"><b>Doug</b></font id="size2">

[MallardWacker]

YOU A MEAN, VERY MEAN MAN.  I am as frustrated a three legged Coon(Koon) dog that is missing a rear leg and I have hot one on the tree.  Great...I still wish I was next door neighbor.


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[whitetailfan]

Jeff,
Sorry for the ignorance here, but I've never seen that before.  Are you buying a cured, raw, product, then you smoke/cook it?  Did you "corn" it yourself?

I've only made Reubans from deli meat ready to go, but I'm sure it can be done better in a Bradley.

Thanks for the info...


<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB

[iceman]

Ditto that question. Inquiring minds want to know there Jeff.<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by whitetailfan</i>
<br />Jeff,
Sorry for the ignorance here, but I've never seen that before.  Are you buying a cured, raw, product, then you smoke/cook it?  Did you "corn" it yourself?

I've only made Reubans from deli meat ready to go, but I'm sure it can be done better in a Bradley.

Thanks for the info...


<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

[iceman]

I think I'm frustrated as a three legged dog trying to bury a poop on a frozen lake.LTCG Man that sure made me hungry.[:p]<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />YOU A MEAN, VERY MEAN MAN.  I am as frustrated a three legged Coon(Koon) dog that is missing a rear leg and I have hot one on the tree.  Great...I still wish I was next door neighbor.


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...


<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

[BigSmoker]

What I got was already corned but not cooked.  Rinsed it good for 10-15 minutes but a 6 hour soak couldn't hurt it either.  Then in the smoker with nothing but pepper on the meat side.  Cooked fat side down with 3 hrs of maple which did not leave me with much smoke flavor but you can tell it's there. I would prefer it had just a little stronger flavor so next time probably hickory or maybe oak.  Started it at 250f but gradualyy brought it down to 225 maybe a little less.  It took just as long as a regular brisket flat.  I actually let it get up to 205f cause it just didn't seem quite right at 185f but my Polder thing could probably use a fresh battery.  I don't have a hash recipe but I don't know why you would put praque powder in it[xx(].

Jeff



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[rraming]

Looks great - if I see it at Costco I will give it a try - nice job

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