Actually did this last month, but only now got the pics out of my phone and into the computer.
I bought a whole packer corned beef from Cash & Carry, soaked it, and separated the point from the flat. Then coated in coarse black pepper, corriander, and crushed juniper berries, and let rest in the fridge for a couple days. Smoked 15 hours with wine-cask oak and apple wood.
Point
Flat
Sliced. You can spot the slices from the point; they are a bit fattier, but taste just fine.
And made into Ruebens, with swiss cheese & sauerkraut! This was just one of many.
Seemed like a lot of meat, but it sure didn't last long. This was the best batch I've made yet; took some advice from our BBQ bretheren here, and steamed the slices before serving.
I bought a whole packer corned beef from Cash & Carry, soaked it, and separated the point from the flat. Then coated in coarse black pepper, corriander, and crushed juniper berries, and let rest in the fridge for a couple days. Smoked 15 hours with wine-cask oak and apple wood.
Point
Flat
Sliced. You can spot the slices from the point; they are a bit fattier, but taste just fine.
And made into Ruebens, with swiss cheese & sauerkraut! This was just one of many.
Seemed like a lot of meat, but it sure didn't last long. This was the best batch I've made yet; took some advice from our BBQ bretheren here, and steamed the slices before serving.
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