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Smoking a corned beef

post #1 of 27
Thread Starter 
I just saw where JERRYKR smoked his corned beef that had beenbrined and frozen a while back It has me wondering.

Soon I will be making a corned beef from a brisket for the first time.
I was going to boil it in the standard way.
Now i see it being smoked.

I realize i could smoke my boots if i wanted to but is smoking the corned beef the standard method for this hobby or does it change the corned beef on seeded rye with mustard taste too much.

icon_mrgreen.gif Inquiring minds need to knowicon_mrgreen.gif
post #2 of 27
It tastes more like pastrami. It's worth the effort!icon_biggrin.gif
post #3 of 27
Thread Starter 
I have made pastrami becaus i like real pstrami.
DJs recipe is perfect.

I really want to make a standard corned beef like I am used to having on ST. Patrics day.

3/17 was my fathers birthday and my brother and i have a family tradition of making a corned beef for sandwiches on that day.
I also have my semi anual can of beer on that day.

Thanks for the reply Patty
post #4 of 27
Sorry Scotty, I must have misunderstood your question.
post #5 of 27
Iffin' ya want a St. Patty's corned beef, boil it. You have to havethe boil water for the cabbage, taters and carrots anyway. Smoke one this week, boil for the "holiday"!
post #6 of 27
Thread Starter 
you did not mis understand. you gave me the exact info i wanted. I want a traditional corned beef

Thanks again Patty
post #7 of 27
Thread Starter 
PDT_Armataz_01_11.gif I dont eat corned beef and cabbage.PDT_Armataz_01_11.gif

icon_lol.gif That turns a great Italian style meat dish into an irish dish.icon_lol.gif

However boiling it is in. Now i just have to brine a brisket

Thanks fer the reply sir.
post #8 of 27
Hmmm.. I'mma halfa' Woppa- I have nevera heard tella ofa Italian Brisket-a.
Hmmm. Maybe I missed something? I'll call grandma!
post #9 of 27

I made my corned beef with the Morton's Tender Quick which is more of a rub than brine.

here's what I did.


Up until this week-end I used them as corned beef, but this one I smoked to make pastrami. It came out very tasty, but a bit tough. I'll have to work on that.

As for the corned beef preparation, I like to cook it all day in a crock pot, which effectively is boiling it. But I like corned beef and cabbage.

-=- Jerry -=-
post #10 of 27
Thread Starter 
Did you rub it with the additional ingredients that will give it the full pastrami flavor.??????
post #11 of 27
Hey Jerry...TQ is a cure/brine. Not a rub. Well, the definition of rub being a mix of flavor adding/enhancing ingredients.

TQ is a salt/nitrate-nitrite/sugar mix, used for curing meats.

On edit...unless you are referring to "rubbing" the meat with the dry product TQ.
post #12 of 27
Thread Starter 
Thats something just about every Italian knows. Shame on you.

Ask DJ DEBBIE.PDT_Armataz_01_37.gif Even pastrami was invented by Italians way way .

We just werent smart enough to make it popular the way the jewish style deli owners did.
post #13 of 27
Ahhh da PASTRAMI! OK... I thought it was plain brisket you were talking about.. heh.
post #14 of 27
I followed the Morton Tender Quick recipe in their booklet. I was making Corned Beef at the time, so I don't know if I could have used other spices for the pastrami flavor. This is my first one. Tastes pretty good!

-=- Jerry -=-
post #15 of 27
No argument on that point from me. I used the term "rub" (maybe incorrectly) because you pretty much rub the TQ cure on, as opposed to my idea of a brine where it is covered in a liquid solution.

I may have the terms all wrong, but suffice to say, I followed the recipe in the Morton TQ booklet.

I certainly agree with everything you say.

-=- Jerry -=-
post #16 of 27
OK...just did not want folks trying TQ as a "rub" ingredient. It CAn be a baaad thing if used incorrectly.
post #17 of 27
Thread Starter 
Try DJs recipe for both. years in the deli business tells me her recipes are spot on.
here is the link.

post #18 of 27
Thread Starter 
Here is a thought Rich. If the roman soldiers were making pastrami over 2000 years ago did they not have to make the brisket first??????
post #19 of 27
I don't nkow Scotty...an Italian corned beef on St Patty's day with one can of beer...a very odd St Pat's day...what kind of beer might you be drinking?
post #20 of 27
Thread Starter 
Please dont get sick when I eay i wouldnt know the diference.
I owned 2 small dellis on long island and had a large variety of imports to test but sorry to say the cheapest beer tasted as good as the most expensive after 2 cans/bottles.
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