Smoking a Store bought Corn beef brisket

gethenet · Mar 10, 2008

I just picked up a 3lb Corn Beef brisket from the store..I want to try to smoke it..I have no clue how to go about this.

I have it soaking in water now..thats as far as I have gotten.

Any help would be great, as far as what I need to do next...how long to soak it in water..what type of rub etc?

Smoking woods prefered?
Smoking temps?
Internal temps?

Thanks much for all the help.
I will take q-view when I start

gethenet · Mar 10, 2008

This is what I got...and what I have done so far.....

glued2it · Mar 10, 2008

Corned beef is just cured brisket. Like Beef ham if ya will.

Once you smoke corned beef you have pastrami. Good stuff!
I use pecan on most beef but I use hickory on pastrami
Smoke it at 225-250Âº to about 185-190Âº

gethenet · Mar 10, 2008

so just use whatever rub I would use on a brisket?

glued2it · Mar 10, 2008

Here is a good pastrami rub.
The rub
3 TBS Coarse ground pepper
1 TBS Paprika
Â½ tsp red pepper
2 TBS coriander

Juniper berries can be hard to find So I use this rub.

gethenet · Mar 10, 2008

so once its in...no need to mop it or anything?
also how long can I leave it soak in a pan of water in the fridge?

glued2it · Mar 10, 2008

Rub it and smoke it is all I do. Then let it rest and put in the fidge overnight.
Hot pastrami vs Cold pastrami is quite different.
I like to slice a little hot and save the rest to slice cold. Allot of people don't eat it hot at all.
Personal prefference I guess.

Good luck!

peculiarmike · Mar 10, 2008

First, I'm not a pastrami doer, but I'm fixin' to give it a go.
Saw a post some place that said soak it over night, changing the water twice at even intervals.
Good luck with it and keep us up on how you do.

gethenet · Mar 10, 2008

would ithurt to soak it for a few days in the fridge?

crewdawg52 · Mar 10, 2008

PM is right on with this one. You need to soak the thing a good bit, changing the H2O or it will be VERY SALTY. You can put a rub on it, but no need to use one with salt.

crewdawg52 · Mar 10, 2008

The more you soak it, the more salt will be removed. Just remember to change the water frequently.

glued2it · Mar 10, 2008

I wouldn't soak it that long. 24hrs is plenty. But you can remove it from the water, damp it dry, apply the rub and wrap it and then refrigerate.

gethenet · Mar 10, 2008

Im just worried about it going bad..no danger in it going bad?

glued2it · Mar 10, 2008

As per Cattlemen's Beef association, ready to cook corned beef is safe to refrigerate up to a week.

gethenet · Mar 10, 2008

sounds good...thanks for the help

hank · Mar 10, 2008

All of the above is right, but I like the taste of juniper berries. This always works for me.
Dry Rub:
1/3 cup pepper
1/3 cup juniper berries
1/4 cup coriander

Run the berries thru a spice (coffee) grinder.

Smoking a Store bought Corn beef brisket

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