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a few questions on Smoking a Corn Beef

post #1 of 15
Thread Starter 

Good Afternoon All,

 

I'm preparing my first corn beef for tomorrows cook. I was wondering if I should rinse or not. Rinse = put beef in bucket filled with fresh water; drain and refill every hour, 1 hour per # to reduce salinity or just cook as is.

 

What would be the best wood to use? I have apple, oak, pecan, and hickory.

 

I am going to apply mustard as a binder using ground pickling spice as my rub.

 

 

any and all advice is greatly appreciated.

 

Thank you in advance.

 

Paul

post #2 of 15

I would soak it good overnight.

 

I would use pecan or hickory.

post #3 of 15
Thread Starter 

Would you just let it sit or rinse and repeat?

post #4 of 15

I would change the water a couple times, yes.

post #5 of 15
Thread Starter 

Has anyone tried the ground pickling spice as a rub, if so how did it come out?

post #6 of 15

Pickling Spice varies by manufacturer. Some I have liked and others, not so much. I make what is similar and what I like. It is kind of a cross between NY Pastrami and Montreal Smoked Meat...JJ

 

Better 'en NY Pastrami Rub

 

2T Turbinado Sugar

2T Black Peppercorns

1T Coriander Seed

1T Dill Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1tsp Allspice Berries

1tsp Mustard Seed

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

1tsp Juniper Berries 

 

All Spices are Whole and were toasted in a dry pan over Medium heat until fragrant.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. The Garlic and Onion do not need to be toasted. If grinding do so only slightly as the Minced size is pretty close to perfect for Pastrami.

 

This was some some seriously Good Eats...Enjoy...JJ

 

post #7 of 15
Thread Starter 

I took the off the shelf McCormick's pickling spice and ran it threw the grinder; The consistency is that of course black pepper.

 

I thought about mixing in some paprika, black pepper, and granular garlic.  

post #8 of 15

 Pastrami aka Smoked Corned Beef, is classicly Black Pepper and Coriander. But I really like the other flavors added. McCormick has some of the same stuff just different proportions than mine. The Garlic and Blk Pepper would be a great addition, the Paprika will pretty much get lost with the stronger spices...JJ

post #9 of 15

IMHO it just ain't pastrami without the juniper berries. Its a smoked corned beef till the berries is crushed. Of course there is nothing wrong with a smoked corned beef.

 

Locally a restaurant chills the pastrami, and slices it extremely thin then deep fries it to a crunchy state and heaps it up on bread for a sandwich. Its a bit odd, but I have to admit I liked it! Bread has a creole mustard & horseradish aioli and nothing else but a huge dill wedge.

post #10 of 15
Quote:
Originally Posted by Foamheart View Post
 

IMHO it just ain't pastrami without the juniper berries. 

 

I agree 100%. I tried it without my first time and liked it well enough....the next time I made one I used juniper berries and there was no comparison. It was much better with the berries.

post #11 of 15
Thread Starter 

After Rinse

After mustard and rub applied 

Getting the machine ready

 

This is the Machine

post #12 of 15
Thread Starter 

Holding steady @ 235 for 2 hrs so I put it on the grate. Now it's a waiting game.

 

Going to do a twice baked potato stuffed with bell peppers, pulled pork, and shredded cheddar as the side. 

post #13 of 15
Thread Starter 

Almost 5 hrs in with an IT of 145

 

post #14 of 15
Thread Starter 

Finished IT 198

 

I steamed it in a pan on the smoker from 160 to 190 the put back on the grate till 198.

 

I will post when I cut and serve.

 

post #15 of 15
Thread Starter 

Here it is.

 

 

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