Corned beef brisket?

[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!

[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.

[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

[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!

[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...

[FLBentRider]

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.

[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!

[SnellySmokesEm]

I just rubbed my store bought corned beef down with Jan's rub.  Cant wait to smoke it...

[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!

[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

[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!!

[squirtthecat]

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