I've smoked a few store bought corned beefs, and while they turn out pretty tasty I wanted one of my own. I got a 5# flat from my butcher and trimmed it up a little
Made a brine
gallon of water
3/4 cup kosher salt
1/2 cup sugar
2 teaspoons pink salt
5 garlic cloves smashed
2 tablespoons pickling spice
Put the brisket in a large Ziploc bag, poured the cooled brine in and put in the refrigerator for 5 days. Took it out soaked it in cold water for 4-5 hours, changing the water every hour or so and then let it sit, uncovered overnight in the fridge, then put the rub on and wrapped it and left overnight
Into the smoker at 225 until IT of 160, double wrapped it in tin foil until 203
Sliced into it after about an hour of resting, grilled some onion rolls and served with potato salad and steamed asparagus
I've made a Montreal smoked meat before, similar process except a dry brine and longer time curing. This was as good if not better, the meat was done perfectly and the flavor was really good.
I found several different recipes online and mixed and matched, so the only thing I can really take credit for is the ability to read! I will be trying this again soon, but tweaking some ingredients to make it my own
Made a brine
gallon of water
3/4 cup kosher salt
1/2 cup sugar
2 teaspoons pink salt
5 garlic cloves smashed
2 tablespoons pickling spice
Put the brisket in a large Ziploc bag, poured the cooled brine in and put in the refrigerator for 5 days. Took it out soaked it in cold water for 4-5 hours, changing the water every hour or so and then let it sit, uncovered overnight in the fridge, then put the rub on and wrapped it and left overnight
Into the smoker at 225 until IT of 160, double wrapped it in tin foil until 203
Sliced into it after about an hour of resting, grilled some onion rolls and served with potato salad and steamed asparagus
I've made a Montreal smoked meat before, similar process except a dry brine and longer time curing. This was as good if not better, the meat was done perfectly and the flavor was really good.
I found several different recipes online and mixed and matched, so the only thing I can really take credit for is the ability to read! I will be trying this again soon, but tweaking some ingredients to make it my own
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