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Corned beef packer

Discussion in 'Beef' started by idahopz, Jan 10, 2019.

  1. idahopz

    idahopz Smoking Fanatic

    Nothing special, but a tasty treat for me and the missus. A friend in food service stopped by the other day with a corned beef brisket, and of course, I immediately prepared it for smoking. Separating the point fronm the flat, the meat was smoked at around 250F for 2 hours using mesquite pellets, then finished in the house oven, foiled with 2 cups of beef broth to around 205F I.T.. I cut up the point into 1 cm cubes and fried them in the rendered fat from the trimmings. Sure is a tasty.

  2. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Pete That looks great
  3. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Looks like a mighty tasty meal.

    Point for sure.
  4. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That is pretty cool Pete!
    I've never seen a whole packer turned into corned beef.
    I't always just the point or just the flat!
  5. idahopz

    idahopz Smoking Fanatic

    Thanks Richie, and thanks for the like!

    Thanks Chris - we made Reuben sammies yesterday and they were butter tender. Thank you for the like!

    I know what you mean, Al - at the regular grocery stores I too only see the point or flat (small ones at that). These days I normally shop at Cash and Carry for most of my meats, and they always have big packages - I usually purchase the St. Helens brand of corned beef packers, and they are typically less than $3/lb on sale.

    Thanks for the like!