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Smoked corned beef

post #1 of 16
Thread Starter 
Hey there everybody! I smoked some cornedbeef yesterday while relaxing on my vacation. Just a little Garlic powder shaken on and in the smoker with hickory and pecan.

Thanks for watching
post #2 of 16
Just some corned beef?

That's a tasty looking bunch of strami PDT_Armataz_01_34.gif
post #3 of 16
Those look great. What temp did you take them to, and were they tender?

Thanks for the qview.
post #4 of 16
Thread Starter 
I took them to 160* after 5hours. They were still a little chewy.
I still plan on steaming the 6 flats that are left from the two batches I did the last 2 weeks! MMMMMMM!!! lots of sammies

post #5 of 16
That looks awesome PDT_Armataz_01_37.gif
post #6 of 16
Those look amazing! Woohoo! I recently purchased some ingredients to "corn" my own brisket. You said you're were going to steam them - how?
post #7 of 16
After smoking my first strami i had read about steaming. I used a broiler pan . Fill with water put broiler pan on top place strami on broiler pan , cover tightly w/ foil and place in 325 oven. I did mine for 1.5 hours then lifted broiler pan and refilled water . then steam for another 1.5 hours.
Super moist and tender.
post #8 of 16
Very Nice and good looking strami....Sammies for long time...look tender.
post #9 of 16
Looks Great...PDT_Armataz_01_37.gif
post #10 of 16
looks great!!! i bet those dogs would like a piece
post #11 of 16
Another way to steam is if you have a steamer pot or steam pan from a rice cooker, the pots with holes in them, and place that upside down in a large pot of simmering water.
Personally I think steaming transforms it into an even more succulent and tender piece of meat.
post #12 of 16
Yeah, here's what I use, from a steamer set, there are holes in the bottom, lets the steam hit the meat. I usually steam it for 2-3 hours, and agree it's a good way to go!

post #13 of 16
Very Fine Looking Corned beef.....points.gif


No Creosote! A-Maze-N Smokers

post #14 of 16
I corn my own briskets and then rub with coriander and BP. This is called Pastrami. I steam them using one of those stovetop smoker thingies. I just use the grate and the box with some water in the bottom. put it on my gas grill 3-4 hours before serving. You can do it in the oven at 275 degrees but your house will smell a little smokey. Not bad but I still do them outside if weather permits. The steaming will transform them from pretty good to fantastic.

Note: Be sure to soak, rinse after brining for about 1 hour or so with a couple of changes of the water.

I would never use the stovetop smoker as a smoker inside my house, or at all for that matter since I have an outdoor smokehouse. But they do work great for steaming the Pastrami. I steam them whole not sliced.

Pics etc here:
post #15 of 16
Yes that is great looking corned beef for sure. Now I need to make some more of that soon.
post #16 of 16
Where's the mustard?
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