Corned Beef soak question

[smoker pete]

Reading posts have shown that I need to soak Corned Beef in water 3 hours changing the water every hour.  This appears to be the first step for smoking Corned Beef and making Corned Beef Pastrami.

My question is whether or not I can soak the Corned Beef in water for 3 hours changing the water every hour, pat dry, and insert Corned Beef into the OBS to smoke or do I have to wait overnight?

I think I'll try Tenpoint5's method of inserting the Corned Beef into a preheated 250ºF OBS, smoke with 2 hours of hickory, pull at an IT of 157ºF, and rest for 20 minutes under foil.  Serve with some boiled cabbage, carrots, and steamed potatoes.  I love Corned Beef and am always looking for new ways to cook one besides the traditional New England method of simmering for hours.

[squirtthecat]

Sure, that will work.   Some of us don't soak it at all.  Just open the package, discard the seasoning packet, and rinse it off real good. (get the funky red stuff off of it)

Honestly, I didn't notice a huge change it saltiness from soaking for 3 days vs just rinsing and using.

If you do the pastrami rub on it, you really should let it sit in the fridge - wrapped up tight - for at least a day or so.   I get better rub flavor penetration that way.

Of course, I've been known to open/rinse/throw in pressure cooker w/ a bottle of Guinness/dump the pastrami rub on top - then let it rip.  (MrsSTC actually prefers it this way vs. the long smoke)

It'll be tasty no matter what!

[ArnieM]

I think I'm half and half here.  I did a 3.5 pound point cut on Sunday.  Should have taken some pics.

I did the 3 hour soak changing the water half way through and dumping the water at the end.  It went into the pressure cooker with black peppercorns, chunked carrots, cabbage and quartered potatoes along with about 2 cups of water.  I gave it about 45 minutes at pressure - just a guess.

Almost everything came out great except for one thing.  When I released the pressure the kitchen was covered in steam-grease.  I think the cooker was a little too full.  >:(  Mrs ArnieM wasn't happy.  >:( >:( >:(

If your target is pastrami, use a flat cut.

[squirtthecat]

YIKES!

I've had that 'molten meat volcano' happen before..  Not a pretty sight.


IMO, I'd leave the points at the store.   Haven't found one I liked yet.

[ArnieM]

IMO, I'd leave the points at the store.   Haven't found one I liked yet.

I usually do and try to get a packer.  This one came out real well in the cooker.  Somewhat firm but tender and easily sliced.  No stringiness to it.

[smoker pete]

My target this time is not Corned Beef Pastrami but just a smoked Corned Beef.  I may smoke it tomorrow and since it will take 5 -6 hours I'll just play it by ear and see how my schedule is running.  If I have the time I'll soak and rinse ... if not then just rinse and see how it comes out.  Will follow up with some pics.  Thanks for the advice. 

Got lots of time before St. Patrick's Day to experiment!!  Found a great recipe on the forum for Corned Beef Pastrami with a killer rub that I want to try soonest.  Forget who's it was but it calls for the fat cap to be trimmed, apply the pastrami rub, wrap, refrigerate for 2 days, and lay the fat cap back on top when smoking.

So many things to smoke - and so little time  ;D ;D

[SnellySmokesEm]

I just did a 5lber on Sunday.  It is in the fridge wrapped tight in plastic waiting to be sliced on Thursday.  I dont soak, but I also let it sit in the fridge for a few days before I slice and eat it.  The smoke and salt flavor is pretty intense when I first pull it out of ftc but by the time I slice all the flavors have mellowed out.

[smoker pete]

I just did a 5lber on Sunday.  It is in the fridge wrapped tight in plastic waiting to be sliced on Thursday.  I dont soak, but I also let it sit in the fridge for a few days before I slice and eat it.  The smoke and salt flavor is pretty intense when I first pull it out of ftc but by the time I slice all the flavors have mellowed out.

Snelly, are you talking about a corned beef pastrami or a regular store bought corned beef?  When I simmer my corned beef for hours and then boil cabbage etc with it I don't find it to be very salty.  Will a smoked corned beef come out with intense salt and smoke flavor?

[SnellySmokesEm]

Snelly, are you talking about a corned beef pastrami or a regular store bought corned beef?  When I simmer my corned beef for hours and then boil cabbage etc with it I don't find it to be very salty.  Will a smoked corned beef come out with intense salt and smoke flavor?

I bought a regular corned beef flat and made the pastrami rub from the recipe site.

[smoker pete]

Snelly, are you talking about a corned beef pastrami or a regular store bought corned beef?  When I simmer my corned beef for hours and then boil cabbage etc with it I don't find it to be very salty.  Will a smoked corned beef come out with intense salt and smoke flavor?

I bought a regular corned beef flat and made the pastrami rub from the recipe site.

OK.  Thanks for the clarification Snelly.  I'm just going to use a regular corned beef flat and smoke it to see how it turns out.

[Brisket Lover]

I think I may have done mine wrong. I soaked it (store bought corned beef flat) but in the crock pot on low for three hours chaining the water twice. I then patted it dry an applied the rub. Wrapped it up and let Italy for 2 days. Next I smoked it yesterday for 2 hours then FTC for an hour or so.  It's been in the fridge for 24 hours and it's taking all my willpower not to slice and steam it.   I had a sliver yesterday and it was great.

[FLBentRider]

With only 2 hours of smoke time, what was the IT when you took it out?

Brisket is a tough cut of meat, It usually needs more time to get tender.

[Brisket Lover]

With brisket I'll do my long smoke times but since this is corned already I didn't need the long time.  It was in the crock for 3 hours and that made it tender.  There were a few different recipes that I looked at to come up with this.

Temp was around 160

[Brisket Lover]

Sliced it up last night and staked some today for a sandwich. It was great!

[Brisket Lover]

Sliced it up last night and steamed some today for a sandwich. It was great!