3.3 Pound Corned Beef on Smoker

[Snorfhood]

just turned on my Traeger. Recipe I found was for 9-12 Pound. 5 hours at 250 degrees and then wrap in foil and smoke for another 4 hours.

Any ideas on time for a smaller beef?

Thanks

 

[chef jimmyj]

1 to 1.5 hours per pound at 250. I don't get why the instructions say to Foil wrap then smoke. For a small piece, just smoke until tender. A probe should slide in with no resistance. Smoked Corned Beef is essentially Pastrami. But pastrami is heavily coated in ground Black Pepper and Coriander Seed. It's up to you...JJ

 

[Snorfhood]

1 to 1.5 hours per pound at 250. I don't get why the instructions say to Foil wrap then smoke. For a small piece, just smoke until tender. A probe should slide in with no resistance. Smoked Corned Beef is essentially Pastrami. But pastrami is heavily coated in ground Black Pepper and Coriander Seed. It's up to you...JJ

Thx for the reply

 

[humdinger]

Before you cook it, make sure you know how salty you want it; CB is VERY salty and when steamed or braised, the salt will leach out, however when smoked, it will not! If you are going to smoke it then slice it for sandwiches, I suggest soaking/submerging the whole roast in clean ice water for about 45-60 min, and that'll cut the saltiness.
I also agree with JJ on the cook. Cook at 250deg for about 4 hours, then start checking for tenderness by probing with a toothpick, kabob skewer, etc. Check every 45min-1hr. When probe slides in and out effortlessly (like warm butter) your done!

 

[Snorfhood]

Thx...what’s the best temp to take it off the smoker, to let it rest a while? I read 170 degrees to take into account it will continue to cook after taking it off the smoker.

Cheers

 

[humdinger]

170-180 is usually when I start probing. It wont get tender enough until closer to 200. Do not cook to a certain temp; cook it until it is tender. The toothpick probing will tell you when it's done.

 

[Snorfhood]

Ok great I’m going to try this

 

[ab canuck]

Great to know, Thx for the info. I have a couple slabs of brisket in the freezer waiting for me to do these with. I'll be watching this....

 

[TomKnollRFV]

Curious how it turns out. Corned Beef is one of my favourite ways to ever have beef, but I've never had it smoked.

One thing I always do with store bought Corned Beef is I soak it in water for an hour before cooking it, and often times it's still pretty salty even that way..

But do you really want corned beef to be fall apart tender? I mean like Brisket? I'd be pulling mine personally at an IT of 200f or so.

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