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corned Beef Brisket

post #1 of 8
Thread Starter 
I'm going to be making a corned beef and cabbage dinner for the superbowl this year. I've never tried making my own corned beef I've always bought it already in it's own vacuumed bag in it's brine.
my question is, has anyone every tried making your own corned beef? and if so how did it go?
post #2 of 8

now i didn't go thru all these........but maybe somewhere in there, you mite find a answer to your question............

good luck

i plan on doinng one sometime soon
post #3 of 8
Thread Starter 


o.k. then next time i'll search the forums before I post a question, thanks buddy I have all the info I'm gunna need, I'm gunna boil it for most of the day then add the cabbage,potatoes,and carrots, then I'm gunna pig out infront of the tv and watch the FOOTBALL :-)))))))PDT_Armataz_01_37.gif
post #4 of 8
some of those lil half ears of corn we toss in when boiling crawfish are right tasty too when put in with the corned beef. might give that a try.
post #5 of 8
Thread Starter 
hmmmm were to get corn on the cob in the middle of a snow storm in Montreal??????? I love a challengePDT_Armataz_01_34.gif
post #6 of 8
I have some in the fridge right now.Going to make some pastrami the weekend.
post #7 of 8
Here's one way to corn beef or venison.

corned beef or venison
This will do 4 to 6 lbs of meat

5 TBS Tender Quick

2 TBS brown sugar

1 TBS black pepper (ground)

1 tsp paprika

1 tsp ground bay leaves

1 tsp ground allspice

1/2 tsp garlic powder

Trim fat from meat. Mix all ingredients together, rub into all sides of meat. Place meat in plastic bag or glass container, refrigerate. Let meat cure for 5 days per inch of meat thickness.
Rinse in cool water.........You can slice and fry it or cook in crock on low til tender.
if you want to make pastrami smoke it low for 6 to 8 hours, depending on how big it is.
I smoke at around 220 degrees, use hickory or apple or both, pull the meat off at 170 degrees, wrap and let it rest for a couple of hours.
There are a LOT of corned beef recipes, they are all good. This is just the one I have been using for a long time
Make sure you rinse the meat before cooking to get rid of some of the saltiness.
post #8 of 8
Corned Beef Brine for about 25 lbs of meat. I use this for venison also.

5 Quarts ice water
¾ Cup Salt
1/3 Cup Instacure no.1
½ Cup Powdered Dextrose
½ Cup Pickling Spice

Mix well, place meat in brine 3-5 days depending on thickness, injected meat will cure faster. Cook as normal .

To turn into Pastrami combine

1 Tbls coriander
1 Tbls Paprika
1 teaspoon Black Pepper

Rub to coat meat and smoke at 200-220 till internal temp of 175-180 is reached.
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