corned beef question

[chola]

I picked up a bre-brined brisket from a local butcher....I read that you can boil it,just put it in a pot of water that just covers it and simmer for an hour per pound....

I want to shave it down and vac seal it for reuben sandwiches.....

I would also like to smoke it, so can I smoke it after its boiled,or is there a better way that the pros on here may know of

 

[hillbillyrkstr]

I’d smoke it first for a few hours at a low temp (200-225) and then instead of boiling it I’d put it on a rack in a big pan with water in the bottom of the pan under the rack, and seal it up with foil real good and bake/steam it. I’m afraid if you smoke then boil you’ll lose a lot of the smoke flavor and if you smoke it after boiling it your not gonna get enough smoke on it.

Just my 2¢

Good luck,
Scott

 

[dee envy]

From what I understand is Corned beef and pastrami are cured the same way.
The only difference is Corned beef is boiled and pastrami is smoked then steamed.

 

[chola]

Only thing I am not really sure about is the saltiness of it....

 

[chef jimmyj]

I’d smoke it first for a few hours at a low temp (200-225) and then instead of boiling it I’d put it on a rack in a big pan with water in the bottom of the pan under the rack, and seal it up with foil real good and bake/steam it. I’m afraid if you smoke then boil you’ll lose a lot of the smoke flavor and if you smoke it after boiling it your not gonna get enough smoke on it.

Just my 2¢

Good luck,
Scott

BRAVO!!! Great answer and the most common method used in restaurants.

Chola, Most Grocery Stores sell Corned Beef Brisket in Flat and Point portions. The Flats are usually trimmed very lean and the Points are quite a bit more fatty but MUCH more flavorful and tender! These cuts can be made into Pastrami in just a few hours of smoking and make great sandwiches, especially Rubens. Purchase either cut and soak in fresh water for one to two hours, for Flats, double for Points, to remove some of the salt. Apply a thin coat of Yellow Mustard then generously apply the Pastrami Rub. You can rest over night or go directly into the smoker. Smoke at 250 to 275°F to an Internal Temp (IT) of 190°F or until a Toothpick slides into the meat easily. This can take 6+ hours depending on cut. To speed the process up you can Smoke the meat for 4 hours then Steam the meat until it is tender. If you wish you can Smoke and Refrigerate the meat one day and then steam it tender up to 5 days later. This recipe is a cross between NY Pastrami and Canadian Smoked Meat...JJ

Better 'en NY Pastrami Rub

2T Turbinado Sugar

2T Black Peppercorns

1T Coriander Seed

1T Dill Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1tsp Allspice Berries

1tsp Mustard Seed

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

1tsp Juniper Berries

All Spices are Whole and were toasted in a dry pan over Medium heat until fragrant.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. The Garlic and Onion do not need to be toasted. If grinding do so only slightly as the Minced size is pretty close to perfect for Pastrami.

This was some some seriously Good Eats...Enjoy...JJ

 

[chola]

outstanding....thank you for the info