Corned beef for Reubens

[fwismoker]

To rub or not to rub?  Any other suggestions would be appreciated.  TIA

 

[forluvofsmoke]

If you're steaming or roasting it, I would leave it naked. Only if you're smoking it should you lay on a heavy dose of cracked black peppercorn (for corned beef pastrami).

Eric

 

[parman]

I have smoked some corned beef a few times. I put the brisket in a container of iced water and soak it for 2 hours. I'm trying to leach some salt from the brisket. I take it out, dry it, rub it with worcestershire sauce and then rub it with bbq rub. Then smoke it with hickory and apple.   I do this as I would a regular brisket. It might take anywhere from 8 to 14 hours at 225*.  When it hits 165* I put it into an aluminum pan and foil it and put it back in the smoker.

When it hits temp, 200*, I do the "Texas Wrap" and cover it with towels and put it into an ice chest. When it eventually drops to 150* that's when I slice it.

I use Reuben point, choice cut corned beef and it's awesome! The juice in the pan should be used to dip the slices b4 serving. If using bbq sauce add some drippings into the sauce and then drizzle on the slices when serving.

Try this and let me know. Don't use the flat and use the choice point.

Rich