corned beef

[Piker]

I have made H.S. pastrami many times with great sucess and i seem to remember if you just do the first dry rub it is corned beef. Am I right in this assumption? I have a nice 5lb brisket and the wife wants corned beef. Please advise. Thank you very much. Piker

[GusRobin]

Yes - after the dry brining period, boil it and it comes out as great corned beef (at least that is how I did it)

[Piker]

Man that was quick Gus robin. I had looked at a few other places and it said you needed a brine for anywhere from 10 days to 21 but this way seems a lot easier and will do the job. thanks again Piker

[OU812]

Like Guss stated, when the first step is complete its corned beef.

I do corned beef in the crock pot with water and extra pickling spices then topped with cabage, carrots and taters.

[Habanero Smoker]

I prefer the dry cure method, but if you look further down in my recipe you will see the wet cure recipe that takes less time, but more refrigerator space.

Also I was reviewing the recipe the other day, and I have made a couple of modification that I haven't changed on-line. For the wet cure, I have cut the salt to 10oz, for the Bradley. Also, if you want more of the cure flavor you can increase the cure #1, for more flavor. I have gone up to 3.2oz (you can safely go up to a little over 4oz as long as the product is fully cooked and still remain in safe limits). Just reduce the amount of salt by the amount of cure you have added. Since I trim the brisket to 1/4" I smoke/cook it fat side up - but if you are using a wood burning I would smoke/cook fat side down.

If you are looking at recipes that call for 10 - 21 days then they are old recipes or recipes that are based on older recipes that are either cured with salt only or use saltpeter instead of cure #1 (which is a faster acting cure). Or very large cuts.

[Piker]

es the other recipes called for saltpeter and they were using large outside round roasts.. By the Way H.S. i used your beef rub on a 12 lb. roast cooked slow for 8 hrs and my company demolished it. It was awesome. Back to the corned beef When the dry rub is donr can I put it right into the crockpot with the veggies or do I have to boil it awhile first. Thanks Piker

[OU812]

When the cure time is done, wash that hunk of beef off real good and drop it right in the crock pot

[Piker]

Thanks to all of you for the help it makes it real easy for me. Summer at the lake is about over and its time to start making sausages,ss, and all good things. Will post pics of above finished products. Thks Piker

[Habanero Smoker]

OU812 has answered the question, but after you remove the cure I always like to let the meat rest at least 8 hour. After the cure is removed, some curing action is still going on. There will be a greater amount of cure toward the surface than in the center. The rest period will give the cure time to equally distribute throughout the meat.

You may want to test taste a slice to see if it needs to be soaked before you begin to cook. I never boil corned beef, but braise it, a crock pot is a braising technique.

Glad you liked the Beef rub.

[Piker]

I just finished eating the results of the corned beef it was very tender the veggies were great and the wife loved it. She is a better judge of corned beef than me. I am smoking the canadian bacon tommorrow and will post pics then Thks everybody Piker   

[Piker]

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