Havent been on in a while and thought I would share a little for St Patty's Day instead of just gleaming all the great information from all the great people on this site...So I decided to make Corned Beef for this coming weekend. I can finally contribute something. Have intended to do Qview for a bunch of smokes I have done, but just never got around to uploading the pictures and typing everything up. So here goes:
1 gallon cold water
1 cup Kosher Salt
3 Tbs Brown Sugar
1 Tbs Garlic Powder
6 Tbs Pickling Spice (I like McCormicks or can make your own pretty easily)
1 tsp Paprika
1 Tbs Cracked Black Pepper
1 tsp Ground Dry Mustard
1.5 Tbs Cure #1 - optional for corned beef but does provide the nice red color. If you are going to smoke it into pastrami, then it is required.
mix all the ingredients together in a food grade container. I like to clean and sanitize anything that will come in contact with the meat or brine solution. Add meat to brine mixture. Keep submerged. I use a gallong bag gilled with water and the air removed. You can also vacuum seal (dbl seal) if you prefer. Brine 7 to 10 days. I like to inject the meat on day 2 and 5 during the brining process but you dont have to.
After brining, rinse and soak for 2 hours to reduce the salt level. Some people like to soak over night. Be sure to change the water several times.
Rub for Pastrami
I didnt do this because I was making corned beef...
1/3 cup coarse ground pepper of crushed peppercorns
1/4 cup coriander
coat the brined meat with olive oil and coat with rub
All kinds of choices here. The most common cut is probably brisket. If using the brisket, separate the point from the flat and trim most of the fat off. But I think to get a better flavor and more tenderness you need to use a better cut of meat. I have also used tri tip roast. My preference is the Center Round or the piece right next to the center, London Broil some call it.
Corned beef is typically boiled. St Patty's day isnt usually on the weekend, so it usually ends up in the crock pot with a couple cups of brine and covered in water with potatoes and cabbage.
If making pastrami, which is also delicious, I smoke at 200 until it hits 165 internal temp.
But not this year. I can sit around and watch it boil and cook while drinking a nice red beer...i'll pass on the food dye....there is a great bar/pizza place in Denver/Aurora that makes a fabulous red called 80 schilling which can be found at the Breweria...if you arent from around here, then I recommend Leinenkugles red.
Weighted and ready for lid and fridge for 10 days
hopefully I will remember to take a picture of it cooked this weekend...there are many ways to do and make different meats. This is just what I like. Feel free to experiement...happy St Patricks Day everyone !!!!
Edited by ifitsdeadsmokeit - 3/13/12 at 6:06am