Corned beef brisket?

Started by njfoodies, June 25, 2010, 11:47:31 AM

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njfoodies

Anyone ever smoked one?  Any tips or tricks?  Likes or dislikes?  Just curious!  Saw a bunch today at the commissary on base and it got me to thinking....could be dangerous!  LOL!
-F. Scott
Our Wine and Foodies Blog:  http://jerseyfoodies.blogspot.com/
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FLBentRider

You can make pastrami out of it.

Add some spices and smoke. Several here have done it. I don't have a link to the procedure handy, but someone will be along shortly.


For pastrami I prefer to start with a brisket and cure it myself.
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SnellySmokesEm

I have done a few pastrami's from store bought corned beef flats and they have turned out very good.  I have not cured my own so I cant comment on that but I have heard they are very good as well, but you have to take the time to brine or cure them.  Here are a few post of my pastrami

http://forum.bradleysmoker.com/index.php?topic=14765.0
http://forum.bradleysmoker.com/index.php?topic=15145.0


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FLBentRider

This is the recipe I use:

http://www.susanminor.org/forums/showthread.php?157-Beef-Pastrami&p=185#post185

I cure 7 days, since I seem to find big brisket flats.


WARNING: Making your own pastrami may cause you to suddenly find your favourite pastrami at the deli to be inferior!
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KyNola

I use corned beef briskets to make pastrami all the time.  Since it is already corned you don't have to cure it.  I put a pastrami rub on the corned beef brisket, wrap in plastic wrap and store in the frig for 2 days.  After that time, throw it in the smoker.

If no one has guided you there yet, here is the recipe website.  Habanero Smoker has a great pastrami recipe located there.  You can start where his recipe picks up after the curing process.

www.susanminor.org

watchdog56

This is how I did mine and it was great.
October 18 2009 did a corned beef brisket.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.


TestRocket

They seem to have you covered, good luck!

njfoodies

Great info! Thanks all!  I'm kind of curious as what it would taste like doing a traditional (non corned) style rub on it.  Might be kind of odd, but I am very curious...
-F. Scott
Our Wine and Foodies Blog:  http://jerseyfoodies.blogspot.com/
Bradley 4 Rack Digital Smoker BTDS76P

FLBentRider

Quote from: njfoodies on June 25, 2010, 03:00:22 PM
Might be kind of odd, but I am very curious...

Go for it. You asked for suggestions, and got them, but feel free to experiment and try something else.
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njfoodies

I'm going to go for one of the suggestions first, but after that I may experiment a bit.  I have so much access to nice meats at our commissary on McGuire that are so cheap, that I don't mind experimenting.  Worst case I am out ten bucks or so.  We'll see, and thanks again for all of the suggestions!
-F. Scott
Our Wine and Foodies Blog:  http://jerseyfoodies.blogspot.com/
Bradley 4 Rack Digital Smoker BTDS76P

SnellySmokesEm

I just rubbed my store bought corned beef down with Jan's rub.  Cant wait to smoke it...
Is it bad if my wife refers to the smoker as "The Mistress"?
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njfoodies

I picked up a corned beef brisket at the commissary, along with a regular brisket.  The corned beef brisket is going in the fridge until I can get it cmoking.  Hope to do the regular brisket tomorrow perhaps, but it will probably be one day next week.  We'll see.  Need to find a rub for that one first and have a few ideas.  Will browse the forum for more ideas.  Thanks to everyone for all of the help thus far!  Cheers!
-F. Scott
Our Wine and Foodies Blog:  http://jerseyfoodies.blogspot.com/
Bradley 4 Rack Digital Smoker BTDS76P

ArnieM

I've been wanting to do pastrami from corned beef for some time.  The local market had 'em on sale.  They call them thin and thick cut (I'd assume flats and points).  I picked up a 6.5 pound point, half the price of the flat.  The adventure begins.  :D
-- Arnie

Where there's smoke, there's food.

ronbeaux

Wow! Great minds think alike! I just dunked a 7.5lb brisket flat in the brine this morning. I plan on cutting it in 1/2 cause my wife wants the corned beef and I want the pastrami. I'm going to jazz up my side!!
The fight isn't over until the winner says it is.

squirtthecat


And I just spotted one in the bottom of my deep freeze...    Hmmm.