Smoked Corned Beef Brisket

[SmokeDogg]

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

[KyNola]

I know STC has and I've used the store bought corned beef briskets to make pastrami many times.

[squirtthecat]

[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.

[smoker pete]

Smoked a store bought Corned Beef Brisket last October and you can see the details here at 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

[watchdog56]

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.

[squirtthecat]

170° sounds good to me!   Be sure to slice it thinly - against the grain.

[Habanero Smoker]

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.

[SmokeDogg]

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!

[irish_smoker]

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.....


sliced up....

[waterkc]

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

[irish_smoker]

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.

[waterkc]

awesome, I am going to take some pics this weekend for sure. Yeah baby Yeah,