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Corned Beef Brisket

Discussion in 'Beef' started by frybob, Mar 14, 2007.

  1. frybob

    frybob Fire Starter SMF Premier Member

    I just purchased a charbroil silver offset bbq two weeks ago and so far I'm really enjoying it. I've been using a webber kettle and gas gill for 20 plus years but finally broke down and have gotten into real bbq. I'm not sure why I waited sooooo long for. So far I've done baby back ribs, they turned out fantastic. Then the next weekend I did a pork roast and some courtry style ribs. They both turned out very good. I made pulled pork out of the roast. I used the Jeff's rub and finishing sauce and I found it to be very tasty. Then on Sunday I did a beef roast and it came out moist and tender. I can't figure out why I waited so long to make the switch. Anyway, I've been rambling on. I really started out wanting to ask if anyone know the difference between beef brisket and corned beef brisket. My wife showed me an ad in the paper for corned beef brisket. I'm thinking that they arn't the same thing. If anyone could help me out with this I'd be greatly appricative of your help.


  2. smoked

    smoked Master of the Pit OTBS Member

    corned beef briskit is briskit that has been cured aka "corned" if you smoke it with a rub of black pepper and corriander (basically) you will get pastrami!!!!!
  3. teacup13

    teacup13 Master of the Pit OTBS Member

    thank you very much for this info because i was wondering this myself..

    its coming on st patty's day and corned beef is starting to go cheap

    any suggestions on the kind of wood to smoke with to make pastrami?

    sorry to hijack your thread Frybob
  4. smoked

    smoked Master of the Pit OTBS Member

    I always tend to use hickory for my pastrami. I also corn my own beef and have currently 5 bottom roasts corned in the garage fridge for both corned beef and pastrami!!!! [​IMG]
  5. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Tell me more about pastrami. How much pepper & coriander? anything else? Sounds like something I want to try while corned beef brisket is on sale.
  6. smoked

    smoked Master of the Pit OTBS Member

    to be honest it would be "to taste" but then there is other things you can add in like garlic powder and paprika etc.......

    for me, I religiously follow randyQ's process...then again I corn my own and that is part of the process.....you can find it here:


    also deejaydebi has a recipe on her site as well that includes other ingredients I don't use......
  7. deejaydebi

    deejaydebi Legendary Pitmaster

  8. smoked

    smoked Master of the Pit OTBS Member

    yea, the one I follow is a combo wet/dry brine.....
  9. teacup13

    teacup13 Master of the Pit OTBS Member

    also the corned beef brisket i just saw at the store came with a little pkg. of spices... will try that one first and then go from there
  10. smoked

    smoked Master of the Pit OTBS Member

    the packet of spices is pickling spices that you use with the corned beef when you boil it for......well......corned beef!!!!! [​IMG]
  11. gypc

    gypc Meat Mopper OTBS Member

    Ya know....I've never smoked a corned beef brisket.............really that sounds good!
  12. teacup13

    teacup13 Master of the Pit OTBS Member

    smoked corned beef...boy i love pastrami.... have never had it "homemade" b4... gonna try this soon... am picking up an ECB(or similar) tomorrow

    side note: if you ever are in southern california and want a good hot pastrami sandwich ask the locals for a place called The Hat.. best i have ever eaten
  13. tsulcoski

    tsulcoski Smoke Blower

    Fry Bob,

    The difference between "corned beef Brisket" and Fresh Beef brisket is as follows:

    Corned Beef is a Cured Brisket ( pickled) usually with a type of sodium nitrite to keep the red color, sugar garlic, onion etc.....

    Fresh beef brisket is just like buying a roast, it is fresh beef ( no cure or pickling involved)

    Pastrami is also a cured product

    Here is a link to a Home made Corned beef recipe link I posted


    Best Regards
  14. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Never boil your corned beef. It will shrink it up into a little hard chunk. Put it in a pot and cover it with water and simmer it until tender, or as I prefer to do put it in the crock pot all day while you are at work and enjoy it when you come home.[​IMG]

    Also the little pack of spices are so you can put it in the water for a little additional flavor. You don't have to use them as the meat already has absorbed most of the flavors during the cure.
  15. deejaydebi

    deejaydebi Legendary Pitmaster

    I can't wait to get another brisket to make pastrami and see what that new slicer can do!
  16. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Wife bought a "corned beef" yesterday. Would like to make "pastrami with it. But am a little confused. Debi..the rub on your page... I take is an overnight rub ? Maybe someone else can answer this?
  17. Do any of you folk glaze your corned beef briskets after it’s been cooked til tender? I stud my brisket with clove and do a brown sugar/dry mustard/ orange juice glaze and finish in oven like a ham. Course I still cook cabbage and spuds in the juice! Am I alone on this? [​IMG]
  18. smoked

    smoked Master of the Pit OTBS Member

    no, you don't need to leave the rub on overnight, just rub and smoke....you already have a cured piece of meat on your hands.....just rub and smoke......

    got two out in the smoker right now......
  19. deejaydebi

    deejaydebi Legendary Pitmaster

    Tim -

    I always leave mine wrapped and in the fridge over night because I think it absorbs more spice flavor and gets embedded better - just my thing. Not really necessary ... I did it once because the smoke got canceled and liked it better so now I do it all the time.


    Carl -

    Great avitar ya got there! I am always wondering what you'll do next!
  20. deejaydebi

    deejaydebi Legendary Pitmaster

    Gypc -

    It's easy and great stuff! Give it a try.