- Mar 8, 2008
- 189
- 10
I have about a 4 pound flat soaking in water now, for about 3.5 hours now. I changed the water after 2 hrs and rinsed, repeated. I've been reading a lot of the threads on this topic. Then, I got the March newsletter with this recipe:
Now on to the March Edition of the Smoking Meat Newsletter..
Smoked Corn Beef Brisket
Many folks have asked me about smoking corn beef brisket and that is exactly what we are going to cover this week.
I have always loved corned beef brisket and I have to say that my mother in law makes a mean one..
However.. if you want to take regular corned beef brisket up a couple of notches or more then you have to try it smoked.
This is sometimes referred to as Pastrami although it is not "true" pastrami due to the differences in spices and such.. it is a very close replica.
Preparation
For this recipe, I am recommending that you just buy a 4 pound corned beef brisket at your local market instead of going through the long process of brining/seasoning the brisket yourself.
If you want to try that part of the process.. simply do a Google search on "corned beef recipe" and you will find recipes for doing it yourself.
For now, place your corn beef brisket in a container of cold water for a couple of hours to reduce the saltiness a little bit.
Once the meat is finished soaking.. remove the meat from the water and place it in a disposable aluminum pan.
Seasoning
Now.. I like to use my very own rub and just add a couple tablespoons of ground coriander seeds to it.
Note: you can grind coriander seeds yourself in a spice grinder or use pre-ground coriander and it will work just fine.
At this point, leave the brisket be and go get your smoker ready.
Smoking Process
I prefer mesquite with brisket but you know pecan, cherry, apple, hickory, etc. is not bad either. It really comes down to what you like.
I like to do a good oak base if I am using an all wood smoker (stick burner) and then add mesquite or other wood here and there for that flavor.
No matter what kind of smoker you have, you will want to get it purring along at about 225 F degrees or so.. even 250 F is not bad.
Once the smoker is going, the smoke is thin and the temperature is steady.. you will want to place the pan of brisket onto the grates.
The pan will collect the juices, keep your smoker clean and make it super easy to bring into the house once it is finished.
It should take approximately 5-6 hours to bring your corned beef brisket up to about 180 degrees or so.
During this time, you will want to keep a nice thin smoke flowing making sure to have plenty of airflow into and out of the smoker.
If you are using a charcoal, gas or electric smoker, you can stop the smoke and just finish with heat after about 3-4 hours.
Serving
This is a recipe that you will love and if you are anything like me.. you will want to try it again and again.
This can be served like regular corn beef with cabbage (even smoker cabbage might be great!) or you can put it on a sandwich like pastrami.
Either way you choose to eat it.. your friends and family will feel honored to be at your table.
Enjoy!!
Now for the questions:
Has anyone tried this method yet? I've been trying to decide to foil or not foil, fat cap up or down, or both, what spice rubs to use, etc...
Decisions decisions.
Now on to the March Edition of the Smoking Meat Newsletter..
Smoked Corn Beef Brisket
Many folks have asked me about smoking corn beef brisket and that is exactly what we are going to cover this week.
I have always loved corned beef brisket and I have to say that my mother in law makes a mean one..
However.. if you want to take regular corned beef brisket up a couple of notches or more then you have to try it smoked.
This is sometimes referred to as Pastrami although it is not "true" pastrami due to the differences in spices and such.. it is a very close replica.
Preparation
For this recipe, I am recommending that you just buy a 4 pound corned beef brisket at your local market instead of going through the long process of brining/seasoning the brisket yourself.
If you want to try that part of the process.. simply do a Google search on "corned beef recipe" and you will find recipes for doing it yourself.
For now, place your corn beef brisket in a container of cold water for a couple of hours to reduce the saltiness a little bit.
Once the meat is finished soaking.. remove the meat from the water and place it in a disposable aluminum pan.
Seasoning
Now.. I like to use my very own rub and just add a couple tablespoons of ground coriander seeds to it.
Note: you can grind coriander seeds yourself in a spice grinder or use pre-ground coriander and it will work just fine.
At this point, leave the brisket be and go get your smoker ready.
Smoking Process
I prefer mesquite with brisket but you know pecan, cherry, apple, hickory, etc. is not bad either. It really comes down to what you like.
I like to do a good oak base if I am using an all wood smoker (stick burner) and then add mesquite or other wood here and there for that flavor.
No matter what kind of smoker you have, you will want to get it purring along at about 225 F degrees or so.. even 250 F is not bad.
Once the smoker is going, the smoke is thin and the temperature is steady.. you will want to place the pan of brisket onto the grates.
The pan will collect the juices, keep your smoker clean and make it super easy to bring into the house once it is finished.
It should take approximately 5-6 hours to bring your corned beef brisket up to about 180 degrees or so.
During this time, you will want to keep a nice thin smoke flowing making sure to have plenty of airflow into and out of the smoker.
If you are using a charcoal, gas or electric smoker, you can stop the smoke and just finish with heat after about 3-4 hours.
Serving
This is a recipe that you will love and if you are anything like me.. you will want to try it again and again.
This can be served like regular corn beef with cabbage (even smoker cabbage might be great!) or you can put it on a sandwich like pastrami.
Either way you choose to eat it.. your friends and family will feel honored to be at your table.
Enjoy!!
Now for the questions:
Has anyone tried this method yet? I've been trying to decide to foil or not foil, fat cap up or down, or both, what spice rubs to use, etc...
Decisions decisions.
