Corned beef!?????

[motownphilly]

I picked up some already cured corned beef that I usually crock pot. This time I want to try to smoke it. Have a camp chef smoker. Any help would be great.

 

[Florida Chris]

Store bought is usually pretty salty. The usual boiling method mitigates that. If you're looking to smoke it you'll need to soak it for a bit in some water. Internet searches will tell you to soak anywhere from an hour to overnight. Best method is to soak for a bit, say an hour, then cut off a small piece. Fry it up and try it. Too salty? Repeat the process until you're where you want to be.

 

[sandyut]

I usually soak it overnight with a couple water changes. Then put a pastrami rub on it and smoke away! I dont have access to my pastrami rub, but search and you shall find.

 

[TNJAKE]

Pastrami Reubans and German Potato Salad

Evening smokers. Did some pastrami and had a feast today. Here goes....... Started with a Grobbels brisket flat already cured. This said flat but had a piece of point attached. Soaked in an ice bath for 4hrs changing water every hour to reduce the salt After that I dried it off and rubbed...

www.smokingmeatforums.com

 

[gmc2003]

Soaking is all dependent on the brand. Some are very salty and others aren't. I haven't made pastrami in a while and can't remember the rub I used. A quick search on the forums should get you some good ones.

Chris

 

[chopsaw]

I did two not long ago . First one I soaked for an hour with 1 change of water . It needed salt after it was smoked . The second one I just rinsed and patted dry . It was perfect .

I suggest taking a cut from one end and frying it up to see how salty it is , and base the soak time from that .
Also check the label for a sodium amount .

 

[Steve H]

Never heard of boiling the CB before smoking. I just cold soak with a couple water changes. Then season and smoke.

 

[Hijack73]

I like a very simple rub. Yellow mustard and black pepper. I don't add coriander to the rub, I add extra to the brine mix.

 

[edmonds]

Never heard of boiling the CB before smoking. I just cold soak with a couple water changes. Then season and smoke.

I think boiling was mentioned because that's a traditional way of cooking corned beef. Since the prepackaged corned beef is brined assuming a boil, you have to remove some of the salt if smoking instead.

 

[Steve H]

I think boiling was mentioned because that's a traditional way of cooking corned beef. Since the prepackaged corned beef is brined assuming a boil, you have to remove some of the salt if smoking instead.

That makes sense.