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how long and temp should I smoke/cook a 7lb corned beef bisket?

post #1 of 15
Thread Starter 

I am going to be using my MES smoker w/Hickory & Cherry wood chips, coating with Dijon mustard and a rub,

 

what would be a desired temp range and time,? I'm not doing taters or carrots for the St pattys gig thing, I just enjoy corned beef

and am new to this smoking thing, any and all advice much appreciated?

post #2 of 15
If you smoke it, you will have pastrami.

Corned beef is boiled, Pastrami is smoked than steamed.

Do a search for pastrami from a store bought CB, and you will find tons of info.
Here's a link to one of many.


http://www.smokingmeatforums.com/t/233138/another-pastrami-from-corn-beef-reuben
post #3 of 15
Can those Corned Beef packages for sale now be frozen for later with all that liquid? I've been wanting to try the Pastrami thing but won't have time for 3 or 4 weeks...
post #4 of 15
3-4 weeks you should be ok. But any longer, i'd remove from the original package and rinse off the brining liquid befoer freezing. The brine contains so much salt, it coud shorten the quality of the meat if frozen in the original package. I soak mine for several hrs, changing the water often befor freezing for any longer than a few weeks.
post #5 of 15

Right on using the Mustard....can't go wrong with that. it puts thi ZiNg in the pastrami.

 

HTtexas.gif

post #6 of 15
Quote:
Originally Posted by mowin View Post

3-4 weeks you should be ok. But any longer, i'd remove from the original package and rinse off the brining liquid befoer freezing. The brine contains so much salt, it coud shorten the quality of the meat if frozen in the original package. I soak mine for several hrs, changing the water often befor freezing for any longer than a few weeks.
Thanks, mowen. I think I'll get a couple and drain, rinse and vac-seal.
post #7 of 15
Quote:
Originally Posted by SmokeyMose View Post

Thanks, mowen. I think I'll get a couple and drain, rinse and vac-seal.

PM @Chef JimmyJ . He's a encyclopedia of knowledge. He'll give you the skinny on how to proceed.

The longest I've had a CB frozen after desalination has been 7 weeks. Just draining, rinsing and vac-sealing without desalination I'd make sure it's no more than 4 weeks.
post #8 of 15
Quote:
Originally Posted by mowin View Post


PM @Chef JimmyJ . He's a encyclopedia of knowledge. He'll give you the skinny on how to proceed.

The longest I've had a CB frozen after desalination has been 7 weeks. Just draining, rinsing and vac-sealing without desalination I'd make sure it's no more than 4 weeks.

You gave accurate advice so you get...:points:Good job Sir...JJ

post #9 of 15
Quote:
Originally Posted by Chef JimmyJ View Post

You gave accurate advice so you get...points.gif Good job Sir...JJ

I'm humbled by your point. It's guys and gal like you, that I'm learning from.. beercheer.gif
post #10 of 15
Thread Starter 

I always wonder about that...  thx !

post #11 of 15
Quote:
Originally Posted by mowin View Post

PM @Chef JimmyJ . He's a encyclopedia of knowledge. He'll give you the skinny on how to proceed.

The longest I've had a CB frozen after desalination has been 7 weeks. Just draining, rinsing and vac-sealing without desalination I'd make sure it's no more than 4 weeks.
Actually, I have a pm from jj due to a previous post with a link to his pastrami cook and a recipe for the rub. Just waiting for the chance to try it!
🙂
post #12 of 15
I was given a 17 pound pre cooked corned beef brisket. Can I make pastrami with this being already coiked
post #13 of 15
Quote:
Originally Posted by ajcoop13 View Post

I was given a 17 pound pre cooked corned beef brisket. Can I make pastrami with this being already coiked

 

It will be Pastrami " Like. " If the Corned Beef is not cooked to the point it is falling apart already, rub with at least Coarse Black Pepper and Corriander Seed and Smoke at 200°F until probe tender. Below is my fav Pastrami Spice blend...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.

post #14 of 15
Quote:
Originally Posted by Chef JimmyJ View Post

It will be Pastrami " Like. " If the Corned Beef is not cooked to the point it is falling apart already, rub with at least Coarse Black Pepper and Corriander Seed and Smoke at 200°F until probe tender. Below is my fav Pastrami Spice blend...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.
post #15 of 15
Thanks chef. That sounds awsome.
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