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Skoking corned beef question

post #1 of 16
Thread Starter 

Wife & I are smoking corned beef tommorow.  Rinsing off salt today, then rubing, and wrapping till AM.

 

Question:  Do we include the spice pack from the corned beef package w/ our rubg or discard it and go w/ rub of choice?

post #2 of 16

I usually just use the rub of choice and discard the packet that comes with it.

post #3 of 16

Some folks use the packet in their rub some don't. You do realize that when you are done you will have pastrami?

post #4 of 16

Lots of black pepper and some paprika is all i use

post #5 of 16
Thread Starter 

Thanks to all and yeh, pastrami is the goal.

post #6 of 16

For the typical Pastrami rub with at least Coarse Black Pepper and Ground Coriander but add anything else you like. Dry Minced Garlic, Dry Minced Onion, Crushed Juniper and/or fine minced Herbs are all really good...JJ

post #7 of 16

I grind up the pickling spices, juniper berried, black peppercorns, and dried ginger.  Rub the outside with EVOO helps the spices to stick and apply ground spices.  Everybody has their own way of doing it.  No right and no wrong way just your way.  You will evidentually create your own blend.

post #8 of 16

I use the pack when boiling it.  Even add my own?

 

For smoking, I use my rub.

 

It won't kill you either way you go?

 

Good luck and good smoking.

post #9 of 16
Quote:
Originally Posted by Missed-Em View Post

Thanks to all and yeh, pastrami is the goal.


Good for you.  I had the same concerns as Alelover when I read your message.  Was afraid you would be in for a surprise if you were looking for traditional corned beef. 

 

I figure the mark downs will start tomorrow and plan to pick up three more just to have.  One will become pastromi by next weekend for sure.

post #10 of 16

Yep pastrami, I use CBP, coriander, juniper, garlic.  You will love it.

post #11 of 16
Quote:
Originally Posted by ShooterRick View Post

Yep pastrami, I use CBP, coriander, juniper, garlic.  You will love it.



That is how I do it too 

post #12 of 16
Quote:
Originally Posted by Scarbelly View Post



That is how I do it too 



  Me 2 and  i got the idea of juniper from mballi3011

post #13 of 16
Thread Starter 

 well, we did three thursday and had two yesterday.  Disappointed, taste was nfine but texture was really strange.  I cooked to 190*, let rest for hour, then in frige till Saturday.  Meat ended up having no texture - more grainy than anything else I can describe.  Just breaks up into small pieces, not pulled like it would be on pulled pork, just crumbles.  What did I do wrong?

post #14 of 16

Probably nothing wrong. Once corned the brisket is not going to shred like pork. I usually smoke mine to 165 then steam for a couple hours and slice .

If it is crumbling it may be a bit over done ???  Never had one do that.

post #15 of 16
Before smoking a corned Beef, is it necessary to trim the fat off the meat???
post #16 of 16

Depends how thick the fat is. I leave about a 1/4" on mine.

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