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Anybody else smoke corned beef St Patricks' day?

post #1 of 12
Thread Starter 
we never thought to smoke ours until this year. It was wonderful. Below is ours.....anyone else.


yahoo.gif
post #2 of 12
I smoked 6,best way to cook them!
post #3 of 12
Thread Starter 
Quote:
Originally Posted by Trikefreak View Post

I smoked 6,best way to cook them!


WOW!! You must have an army......nice job. biggrin.gif
post #4 of 12
Nope, just freezing for hash come camping season. Can't help buying bulk when meats are $1.99/#!
post #5 of 12
Sorry for hijack but what cut do you use for the corned beef?
post #6 of 12
Thread Starter 
Quote:
Originally Posted by ycastane View Post

Sorry for hijack but what cut do you use for the corned beef?

Hi there, this particular cut was the flat. I think that's all I've seen pre-brined in our area.
Fred
post #7 of 12
How do you smoke them. They had some on sale here for 3.99/lb but I wasn't sure what to do with it.
post #8 of 12
better yet.....a few extra steps will get you some fantastic pastrami....even I could do it so buy a coupla CB's on sale, hopefully, and amaze your friends and family.
http://www.smokingmeatforums.com/t/137575/my-first-pastrami-w-que-view
post #9 of 12
better yet.....a few extra steps will get you some fantastic pastrami....even I could do it so buy a coupla CB's on sale, hopefully, and amaze your friends and family.
http://www.smokingmeatforums.com/t/137575/my-first-pastrami-w-que-view
post #10 of 12
Thread Starter 
Quote:
Originally Posted by whataMESs View Post

How do you smoke them. They had some on sale here for 3.99/lb but I wasn't sure what to do with it.

Hi there,
I initially soaked the brisket in cold water for 24 hours to get rid of some salt. We changed the water every few hours. I then used a simple pepper, coriander and juniper berry rub. Wrapped in saran wrap and refrigerated another day. Used applewood in the smoker and smoked the cut to an internal of 160 degrees. Pulled the meat and wrapped in foil with some apple juice and continued in the smoker until IT reached 190 degrees. Pulled the brisket and let rest an hour and then dug in. Try it, you'll love it. I did find that getting juniper berries for the rub is worth it. We loved the flavor it added.
post #11 of 12
Thread Starter 
biggrin.gifWhatamess,

The rub I spoke of gives you pastrami when it's done. I should have mentioned that. The visible amount of pepper makes it more akin to pastrami. If it were true pastrami, I would have gotten a navel plate cut versus the flat. I don't want to mess with brining my own, so we settle for the pre-packaged flat..

Edited by SmokeItIfUGotIt - 3/19/14 at 9:48am
post #12 of 12
Wow guys that's sounds awesome. I'm going to have to go back and see what they have and pick up a couple to try this. Thanks!
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