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Corned Beef Experiment W/Q-View

post #1 of 16
Thread Starter 
Its 30 deg and sunny in Chicago its a heat wave, lets smoke. Took a 4 1/2 pound flat cut corned beef brisket and soaked it for 4 hours yesterday changing the water every half hour. Rubbed it with broun suger, black pepper, paprika, garic & onion powder, and a groung up bay leaf. Put it on at 2pm central time along with some chicken breasts marinated in italian dressing and some in teryaki. Also 2 plain ole fatties.

post #2 of 16
Thread Starter 
3 1/2 hours in and we are at 136. Hoping to foil at 160.

post #3 of 16
Interestin... curious how much "corned" is left...
post #4 of 16
all is looking good there
post #5 of 16
pduke look's that a water pan underneath or just a drip catch ?
post #6 of 16
Thread Starter 
water pan.
post #7 of 16


Thats gonna be good!
post #8 of 16
I believe you made pastrami...Looks good!!
post #9 of 16
Kinda odd, but yesterday I was in the mood to try something new and went to to get a corned beef brisket. Before going I checked other q sites and a few people where doing them also.

Mine was a flat cut about 5#'s, it was cured w/a packet of spices w/it. All I did was pull it out, add seasoning and put it on smoker. I foiled at about 160 and it seamed to take forever to get there. I pulled it off at 190 and let rest for bout 45 min then sliced as thin as I could.

Juicy and very tasty, but not as tender as a "normal" brisket. I have read that that is the nature of the beast. I can't wait for the pics Duke!
post #10 of 16
Mighty fine lookin vittles!
post #11 of 16
Thread Starter 
Well here is the finished Corned beef. Foiled at 150 and pulled it at 190. I wrapped it in foil and put it in the fridge overnight. Very tender and has a unique taste. I don't know if I will try this again. In my opinoin it is better out of a crock pot but you don't know until you try!

post #12 of 16
looks good to me, I wish I had taste-o-vision!
post #13 of 16
I have done several but I didn't soak it as long as you did. The first one turned out awsome...verry tender and tasty the second was about as you described yours.
post #14 of 16
Sure looks good!PDT_Armataz_01_34.gif
post #15 of 16
My buddy smoked a corned beef briskey a while back. I thought is was a little on the salty side for a main course but he didn't soak it out like you did. It was great sliced on french bread with swiss and cole slaw the next day however.
post #16 of 16
Hell I'd eat! and it's not because my name is mike either biggrin.gif
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