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CONFUSION OVER SMOKING CORNED BEEF

post #1 of 4
Thread Starter 

I bought a nice corned beef that I wanted to cook on my smoker. I decided to check on line to see what kind of internal temperature I'd need. As I've been looking, I noticed that everyone has a different internal temperature. I've seen people tell me to cook to 165, 185 and 195. I've seen temperatures of 200, 225, 250 and 275. I am so confused and don't want to mess the meat up.

 

All of you have been so helpful in the past that I'm hoping you can help me again. How long should I cook corned beef for? What heat temperature and what internal temperature should I take it to?

 

Please help.

 

Thanks.

post #2 of 4


I will let the more knowledgeable smokers chime in but I would have said not to smoke the corned beef. It has a salt crust that gets nasty if you don't boil it. This was learned thru a very bad experience many years ago when I put a corned beef on the grill. 

Figured I would  throw this out before you got too far along. And, again I will let the experts weigh in with their input......

post #3 of 4
I am by no means an expert but I have used homemade and storebought corned beefs many times to make pastrami. Pastrami is simply a smoked corned beef with a black pepper heavy dry rub. It's delicious and will be one of your favorite smokes (it's one of mine at least).

My recommendation would be to soak it at least 24 hours in cold water to desalinate it. Store bought tends to be really salty. Then dry it off, and apply this rub:

4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder

You could coat it with a little oil or mustard to make the rub stick. I usually let it sit in the fridge for a few days before I smoke it.

Smoke it anywhere between 225-275 with a lighter wood... I like apple the best. Bring it to an IT of 195 or so. Now this is the key. Resist the temptation to eat it all at that moment. Haha throw it in the fridge for a couple of more days and then steam it back up to an IT of 203. It will change your life!!! Haha here's a link to the first one I did:

http://www.smokingmeatforums.com/t/158902/sort-of-homemade-pastrami-the-grand-finale

Disclaimer: I don't take credit for this recipe or technique. Just a combo of a bunch of techniques and recipes I learned on this and other sites. Hope this is helpful and good luck!
post #4 of 4
Quote:
Originally Posted by Spiffy View Post
 

I bought a nice corned beef that I wanted to cook on my smoker. I decided to check on line to see what kind of internal temperature I'd need. As I've been looking, I noticed that everyone has a different internal temperature. I've seen people tell me to cook to 165, 185 and 195. I've seen temperatures of 200, 225, 250 and 275. I am so confused and don't want to mess the meat up.

 

All of you have been so helpful in the past that I'm hoping you can help me again. How long should I cook corned beef for? What heat temperature and what internal temperature should I take it to?

 

Please help.

 

Thanks.

I would soak in cold water for 2 to 3 hrs.. Then smoke it til it is tooth pick tender. You can add rubs to make it into Pastrami also.

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