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Smoking a Store bought Corn beef brisket

post #1 of 16
Thread Starter 
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
post #2 of 16
Thread Starter 
This is what I got...and what I have done so far.....




post #3 of 16
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 225-250º to about 185-190º
post #4 of 16
Thread Starter 
so just use whatever rub I would use on a brisket?
post #5 of 16
Here is a good pastrami rub.
The rub
3 TBS Coarse ground pepper
1 TBS Paprika
½ tsp red pepper
2 TBS coriander


Juniper berries can be hard to find So I use this rub.
post #6 of 16
Thread Starter 
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?
post #7 of 16
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!PDT_Armataz_01_34.gif
post #8 of 16
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. PDT_Armataz_01_37.gif
post #9 of 16
Thread Starter 
would ithurt to soak it for a few days in the fridge?
post #10 of 16
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.
post #11 of 16
The more you soak it, the more salt will be removed. Just remember to change the water frequently.
post #12 of 16
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.
post #13 of 16
Thread Starter 
Im just worried about it going bad..no danger in it going bad?
post #14 of 16
As per Cattlemen's Beef association, ready to cook corned beef is safe to refrigerate up to a week.
post #15 of 16
Thread Starter 
sounds good...thanks for the help
post #16 of 16
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.PDT_Armataz_01_37.gif
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