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Sam's Club Corned Beef(Grobbel's Gourmet Corned Beef Brisket)?

post #1 of 12
Thread Starter 

Anyone try smoking this?


At my favorite local smokehouse, the smoked corned beef is my favorite(second to smoked brisket.)  I suppose this is technically pastrami, but it is great!  But sadly, far away from me and only available on Tuesdays...

 

My questions are this:

 

Did you need to soak pre-smoke?  If so, how long?  Also, did you use the spice pack that came with it?  How long do you need to smoke, and at what temp?  Is this easier to start off with than a regular brisket?

 

I am still a rookie and I am using an unmodified Brinkmann Smoke 'N Grill with mixed success.  I love brisket, but want to get some experience under the belt before I tackle it(especially with the smoker I currently have.)

post #2 of 12

Ok if your trying to make Pastrami from a packaged Corned Beef yes you can. Take the packaged Corned beef and wash very well to remove the cure products that include papain. Now soak in ice water for an hour, rinse, repeat. Now dry and let sit overnight in the fridge. Next day cover in mustard and whatever seasonings you like and smoke till 135. That's it. 

post #3 of 12
Quote:
Originally Posted by Dj Mishima View Post

Anyone try smoking this?


At my favorite local smokehouse, the smoked corned beef is my favorite(second to smoked brisket.)  I suppose this is technically pastrami, but it is great!  But sadly, far away from me and only available on Tuesdays...

 

My questions are this:

 

Did you need to soak pre-smoke? Yes If so, how long? I soak them for 6-8 hours, changing the water a couple of times. Also, did you use the spice pack that came with it? Yes, We coat with evoo, CBP, and the spice pack that came in the bag. How long do you need to smoke, and at what temp? You smoke it just like a brisket. Smoker temp at 215-225, smoke until 165 IT, then foil with some liquid ( we use dark beer with a little Worsteshire Sauce ) until the IT is 200-205. A toothpick or meat probe should go in without any resistance when it's done.  Is this easier to start off with than a regular brisket? Yes

 

I am still a rookie and I am using an unmodified Brinkmann Smoke 'N Grill with mixed success.  I love brisket, but want to get some experience under the belt before I tackle it(especially with the smoker I currently have.)



 

post #4 of 12
Thread Starter 

Sweet, it looks like I'll be trying this one soon!

post #5 of 12

Smoked Corned Beef aka Pastrami it AWESOME. I make it as often as I can. I always buy up a bunch when they go on sale over St Patties day. Do a search for Pastrami and you will get a lot of different recipes and idea's.

post #6 of 12

You will find it tastes sooo much better than store bought.......you will have a "moment" savoring its taste and think you died and went to heaven.

 

Well....at least I did.......th_dunno-1[1].gif

post #7 of 12

We tried the smoked corn beef AKA pastrami.  WOW!!!  It is so awesome, so delicious!!!  YUMMMMMM!!!!   With the left overs we baked potatoes and slit the potatoes open filled with a combation of shredded cheese, chopped green onions and shredded pastrami and returned to and heated until cheese was melted.  Of course we didn't forget the sour cream.  Oh! Yeah!!  Heaven!!!!  439.gif

post #8 of 12

Here is a recipe I use.  Many people add juniper berries.  Be sure to crush the coriander seeds, peppercorns,mustard seeds and white peppercorns a bit in a spice grinder.  I omit the juniper berries and substitute granulated garlic so I can store it without refrigerating.

 

PASTRAMI RUB


Ingredients:
5 tablespoons kosher salt
4 tablespoons paprika
3 tablespoons coriander seeds
3 tablespoons brown sugar
2 tablespoons black peppercorns
2 tablespoons yellow mustard seeds
1 tablespoon white peppercorns
8 cloves garlic, minced

 

Good luck and good smoking.
 

post #9 of 12

Do juniper berries cause spoilage if not refridged?

post #10 of 12

I have never used them and have no clue about that.  I do know the use of fresh garlic will cause problems if not refrigerated, tho.

 

Good luck and good smoking.

post #11 of 12

I see I need to apologize for a confusing post.  I made it sound like I was substituting granulated garlic for juniper berries.  This is not the case.  I omit the juniper berries.  I sub granulated garlic for the fresh.  This way I have a dry rub with no ingredients which will spoil.  I like this approach because I often make rubs and spice mixes in bulk, and refrigerating them would be a pain.

 

Good luck and good smoking.

post #12 of 12

My buddy's have you covered,

Just remember the Qview biggrin.gif

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