smoked corned beef
- Thread starter smokinmilkman
- Start date
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hambone1950
Master of the Pit
Milkman , you picked a great time to do it. The stores got corned beef comin out their ears!
i think you just give it a rinse to get out some of the salt....I wouldn't put any rub on it.... and cook it like a brisket. I mean , it IS a brisket! Let us know how it turns out , I got one left over and I want to smoke it. Post some pix!
i think you just give it a rinse to get out some of the salt....I wouldn't put any rub on it.... and cook it like a brisket. I mean , it IS a brisket! Let us know how it turns out , I got one left over and I want to smoke it. Post some pix!
- May 12, 2011
- 22,172
- 7,150
Yeah i got a recipe that had me marinate it in coca cola with a couple cloves of garlic and pickling spices for 3 hrs. Then smoke it in the cover pan for4 hrs. Over a water pan with pickling spices & garlic, and uncover the last hour of smoking.
Came out tastey, would make for a nice deli style sandwhich rather than a St.Pattys day dinner. Also placed potatoes drizzled with olive oldand sea salt on top rack for at least 1 1/2 hr. Made a great potato salad....:yahoo:
Came out tastey, would make for a nice deli style sandwhich rather than a St.Pattys day dinner. Also placed potatoes drizzled with olive oldand sea salt on top rack for at least 1 1/2 hr. Made a great potato salad....:yahoo:
redwood carlos
Smoking Fanatic
Oh boy! It is on with some Pastrami. I saw the sale go up yesterday, now to wait for just the right time and then pounce.
tommyboymeats
Newbie
I scored a pretty great deal in the Corn Beef Sale going on mentioned in this thread. Meat was already corned, came with a "weak" packet of seasoning with the corned beef. It barely coverd 1/4 of one side of the meat. So I added my normal rub to it. It was the first corned beef I have tried (I have done regular brisket). I was happy with the results but could have some room for improvement.
I cooked on smoker around 200-230 degrees for about 8hrs until internal temp peaked at 182 degrees. About mid way through I wrapped in foil and let cook for about 2-3 hrs then finished off last hour unwrapped. I reserved the liquid from the foil and used it in the container later for the meat to cool with.
Next morning I sliced and mixed up some homemade Russian sauce. I smoked some Tomatoes and Onions during the process to use in the sauce! Then made a delicious Reuben on the panini press !
My thoughts for next time was to let reach a little higher temp on smoker, maybe 195 or so, then pull off? I also wasn't sure how important it was to flip the meat? I started fat side down then flipped in foil, then back again once unwrapped.
I cooked on smoker around 200-230 degrees for about 8hrs until internal temp peaked at 182 degrees. About mid way through I wrapped in foil and let cook for about 2-3 hrs then finished off last hour unwrapped. I reserved the liquid from the foil and used it in the container later for the meat to cool with.
Next morning I sliced and mixed up some homemade Russian sauce. I smoked some Tomatoes and Onions during the process to use in the sauce! Then made a delicious Reuben on the panini press !
My thoughts for next time was to let reach a little higher temp on smoker, maybe 195 or so, then pull off? I also wasn't sure how important it was to flip the meat? I started fat side down then flipped in foil, then back again once unwrapped.
redwood carlos
Smoking Fanatic
tommyboymeats
Newbie
Sure, recipe is pretty simple I just added some smoke flavors to help it out:
Russian Sauce:
1 cup Mayo
15-20 Smoked Cherry Tomatoes (could use large ones if want) Smoked for 2 hrs. chopped or in food processor
2-3 small/medium smoked onions. Smoked for 2-3hrs. sliced thin or thrown in with Tomotoes in processor
1 tbsp Horseradish
1 tbsp chopped garlic
1 -2 tbsp relish
Few shots of Worcestershire sauce
2-3 tbsp Ketchup
salt, pepper, red pepper flakes, Siracha/hot sauce to taste
mix all together and keep chilled til serve.
Russian Sauce:
1 cup Mayo
15-20 Smoked Cherry Tomatoes (could use large ones if want) Smoked for 2 hrs. chopped or in food processor
2-3 small/medium smoked onions. Smoked for 2-3hrs. sliced thin or thrown in with Tomotoes in processor
1 tbsp Horseradish
1 tbsp chopped garlic
1 -2 tbsp relish
Few shots of Worcestershire sauce
2-3 tbsp Ketchup
salt, pepper, red pepper flakes, Siracha/hot sauce to taste
mix all together and keep chilled til serve.
Yeah I want the dressing recipe! ;)
Hey Carlos, Corned beef has a pretty sturdy flavor profile so any wood will do. The fruit woods will give you a lighter smoke and the heavier woods (Oak, Hickory, Mesquite) will give you a heavier smoke. I suggest Oak for starters. It's a heavy smoke but balanced in flavor. Mesquite and hickory can overwhelm if you are not use to them. Just my $.02.
Hey Carlos, Corned beef has a pretty sturdy flavor profile so any wood will do. The fruit woods will give you a lighter smoke and the heavier woods (Oak, Hickory, Mesquite) will give you a heavier smoke. I suggest Oak for starters. It's a heavy smoke but balanced in flavor. Mesquite and hickory can overwhelm if you are not use to them. Just my $.02.
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