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What is a "corned beef brisket" and ....

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jethro

jethro

Smoke Blower
Original poster
Sep 3, 2006
100
10
Tucson, Arizona
What do I do with it? the wife went to the store and she called to say they had brisket on sale, I have never had real success with brisket before but I figured I have no plans for the weekend so I could kill 12 hours and pretend that I did something productive... she comes home with a 4 lb corned beef brisket..ok what do I do with this thing how do I cook it and what do I do with it after it's cooked? I also have 2 full slabs of ribs going in the double rack UDS on saturday as well ( I know how to cook them)...help me out guys..time, temp etc. also hickory with a touch of mesquite is my smoke of choice for the ribs. Will this work?
Thanks.
 
As Ron said soak it and smoke it Pastrami is good stuff
 
Smoke it, slice it thin, slap it on your choice of bread or roll, and take lots of pics!

Most excellent sammich fixins
 
I haven't made pastrami out of one yet, But I like a cornrd beef briskit in a crock pot with cabbage, pertaters and onions..
Probably catch some flak for that..
Don't give up on the un-corned briskets, they are fabulous when ya get it right..
 
I did a 3.5 pounder last Sunday, I soaked in cold water for 3 hours and changed the water every hour to remove some of the salt, rinsed off the spice pack that it comes with and threw it in my coffee/spice grinder with about a tablespoon of peppercorns and ground it up, rubbed the corned beef with yellow mustard and applied the spices I had ground up, smoked to 170 internal, it is wonderful.
 
What to do with it? Soak then smoke it.

How to cook it? Low & slow over any smokey wood flavor you like.

What to do after it is cooked? (Since you are cooking slabs as well, this answer applies to both groups of meat.) SEND THEM TO ME FOR QUALITY TESTING, immediately upon completion. That part is extrememly critical. Don't forget. Send to ME.

Any wood will work as long as it is to your liking. (I mean, my liking....my liking.)

Good Luck. I'll be waiting.
 
Yea, as "Pit 4 Brains" said best way for it but wash off the spices and smoke it turns it into a good eats also...
Pictures please...
 
Yes pit is right I would soak it and then smoke it for some really good pastrami. Now that I have started making them from scratch thew wife says we cann't be without some in the freezer or else.........
 
Smoke it!!!!!! You will not regret it! Day one: Soak 10 hours in fresh water with a water change here and there, then put a sprinkling of fresh black pepper, garlic powder, onion powder, and some turbinado sugar on it. If it came with a little packet of pickling spice, use a bit of that too. Wrap in celophane overnight. Day two: put it in the smoker with your favorite wood at 230 to 250. You can sprits with apple juice if you like. Take it to 185 internal. about 6 to 10 hours depending on the cut. Wrap and let rest till it's cool. I bet you wont want to even wait 30 minutes before slicing into it. I usually take a taste test then put into the fridge to chill before throwing on to the slicer for nice thin slices of heaven.

Good luck and happy smokes!
 
Like RonP said, do a search on pastrami. You can make it totally from scratch - starting with a normal brisket and curing it into corned beef, or you can short cut the process and make the pastrami from already corned beef, which is what you have. Either way, it will be good.
 
I usually am very, very liberal with the cracked black peppper when I make pastrami..... it is sooooo good. Wife and kids just eat the slices straight out of the bag...... vultures!
 
Got it soaking now. will hit it with the spices and let it sit overnight. Sounds so good I don't want to wait for saturday. Thanks for all the replies...Will let you all know how it turns out.
 
It will be done when it tastes good when you do a frypan test. Lately I haven't soaked mine and it was fine.

Good luck!
 
Before smoking you take a small slice or plug from the center and fry it up. If it ok, smoke it, if too salty, soak it longer and retest till you like it.
 
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