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I asked for a brisket I got corned beef brisket

post #1 of 16
Thread Starter 
Anyone had experience with Corned beef brisket???

Looks like I'll learn how good it works.
post #2 of 16
I use them cause they are about a buck a pound just before St Patricks day. I soak them in cold water for about 3 hrs to leach the salt out, change the water about 3 times. They turn out very well. Terry
post #3 of 16
I have once, it was very salty. Next time I will take BigArm's advice.....
post #4 of 16
or ya can make pastrami- it's easy when already corned. here's a recipe courtesy of deejaydebi. http://www.deejayssmokepit.net/pastrami.htm
post #5 of 16
John -

Do you want to make one? Or smoke one? If you want to make one use steps 1 and 2 only. If you want to smoke one you've already bought you can leave it plain and rub it with mustard and rub or turn it into pastrami by doing step 3 and 4. Your choice my man!

post #6 of 16
Thread Starter 

better explanation

What's going on is....

Our church is having a tailgate party (formerly known as a church picnic). I made pulled pork for our pot luck a few months ago & everyone loved it. I was put in charge of the picnic so I changed the name & an having everyone bring a cut of meat to smoke. I won't know what everyone is brining until tomorrow AM. A few dropped the meat off early so I know I have 1 5# butt, 4 racks of ribs, 2# of breakfast sausage, 10#'s of chicken leg quarters, & what prompted this post 2 pkgs of corned beef.
I think I'm going to wish I had internet access at the church for any other surprises, but I think I'll be able to wing iticon_idea.gif cause it is hard to completely destroy something when cooked in smoke.icon_exclaim.gif
I'll be starting to cook sometime tomorrow evening. Hopefully I'll have room for everything. all I have to cook on is my Chargriller pro, my Mastebuilt 7-in-1 that I have never used before, a Webber grill, and my Charbroil stainless propane grill (not good for smoking)PDT_Armataz_01_33.gif.
Anyone close that has equipment & wants to help let me know it is going to be a fun night & great party Sunday afternoon.icon_lol.gif
post #7 of 16
Sounds like you've got plety of cooking space!

Just through a tin foil packet of wood chips in the propane grill and it'll smoke the chicken just fine! Chicken is best done high anyway - you don't want to present rubbery chicken skin to the congregation that's all they'll remember! LOL

The rest just do like you normally would. I'd put the fattier meats in the 7 in one make sure to fill the water pan so you don't have to worry about fires.

Trim the corned beef down to about 1/4 inch of fatcap. Yo can still throw the pastrami spices on it and it'll be a mild almost pastrami.
Try this rub it on tonight and wrap it in plastic wrap.

2 tablespoons peppercorns
2 tablespoon coriander
1/2 tablespoon onion powder
1 teaspoon paprika
1 teaspoon garlic powder

Smoke it tomorrow and it'll still be really good. I figured you probaly didn't have juniper berries so I changed it for you.
post #8 of 16
the corned briskets i buy come w/ a packet of juniper berries.
post #9 of 16
Thread Starter 

smoke went OK

Had a tense night. Nothing went as planned but all came out good.

I put the ribs in a rack (big mistake) & put them in the chargriller farthest from the firebox. I also put the corned beef briskets & chuck roast on next to the fire box.The briskets hit a plateau @ 150 degrees for hours & the chargriller was wide open with the airflow & had a lot of trouble getting the lid temp up to 200 degrees. when moping the meat the ribs were pulling back from the bone w/in a few hours but nearly raw @ the bottom. confused.gif I planned an hour early to have everything done but all of a sudden the temp came up in the chargriller & briskets hit 170 so I foiled. ribs were burning to jerky between the bones so I fioled them too. All on the chargriller was done 2 hours earlier than planned so I pulled the foiled meat & put in roaster to keep warm.

I put the chicken leg quarters on the 7 in 1 (worthless piece of junk) Charcoal wouldn't even get past warm on the lid. Turned on the propane & kept in middle of ideal but very little smoke. Chicken turned out OK but hardly any flavor & instead of 5 or 6 hours was done in 3. Foiled & put in roaster to keep warm & got lots of compliments, but I wasn't happy with it. Then I put 20# of potatoes on no foil just coated with garlic butter. Served the potatoes piping hot off the 7-in-1 done perfectly.

I put the butts on the webber & once I got it cooled down I figured out one side of the coals went out & stayed out. The lid was full of creosote but the meat was excellent. Ya just can't kill a butt.

Because everything was done & off the chargriller I but the Salmon (just caught the day before) & the 4 fattys on & they were both done just in time to eat.

There was hardly a taste left. Just 1 or 2 ribs hiding in the foil & crumbs of fish & fatty. They are already talking about next year. I may need a real smoker for next year rather than the back yard babies I have now.
post #10 of 16
Good job, you did everything you could!
I bet somebody rents big smokers on trailers, or maybe through word of mouth for next year.
post #11 of 16
John -
Sounds like you did well.

Remember this was a big smoke and you had little practice with some of the tools. It takes a bit of practice to learn how to use each type of smoker.

You really don't want chicken to take 5 or 6 hours that's kind of flirting with bacteria. I've done turkeys in 3 hours in my All-in-one with charcoal.

You did good kiddo! Don't beat yourself up! NO leftovers is a GOOD sign!

Gyspy -

All I ever get in store bought Corned Beef is a packet of pickling spice!
post #12 of 16
Time to suggest to the church that it may be time to buy a big smoker or build a brick pit if the church has its own picnic grounds. How much money do you think you would have if everyone who attended the picnic chipped in say $10 bucks? With any group you have resources, maybe builders or fabricators or financers. The point is, this would be a good chance to puch for a new church smoker.

And as stated above, if the food is gone when it is all said and done, then something went right!
post #13 of 16
Thread Starter 
The church goes from year to year with funding itself. We only have about 40 to 50 people each week & most are low income. Buying a smoker for the church is not an option.

I would like to buy a larger smoker for me & expand my options for an income & use the smoker for a donation for the church.

I think next year I will have twice the meat to smoke because when I brought it up the first time most didn't even know what BBQ meant. Now I am hearing next year I'll bring ....

My brother came all the way from Holland, mi to Shelby (50 some miles) to check out my BBQ & showed up late ( only about 45 min) to find only a few scraps left to taste.

I have my eyes open for something on wheels, even if I have to look at constructing it for myself.

It is amazing how people who have never tasted true BBQ, once they taste it, want more.
post #14 of 16
Tell them you know were to get some good smokin info!
post #15 of 16
Thread Starter 
I already told them I have some professional connections. They believed me cause they thought the food was way to good for me to do on my own. icon_lol.gif
post #16 of 16
ROLF! Well you did we weren't there! icon_lol.gif
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