- Jan 29, 2021
- 325
- 313
OK, so I've spent the better part of the morning looking at curing brisket for corned beef, smoking times etc. Now that my head has stopped spinning from all of what I've read, here are my questions :)
P.S.Note to moderators - if this should be moved to a different sub-forum, please do so :)
- It looks like Pop's brine is a great start, but I would then also add the "pickling spices" to the brine as that is where the "corned" part comes from, correct?
- Is it best to just use the flat of the brisket?
- The brisket should cure in the brine for about ten (10) days without injection or seven (7) with injecting?
- After the brine/cure is done, can I smoke it directly afterwards, or do I need a "corned beef rub" or something else?
- Suggestions for the smoke temp on a pellet grill and target IT?
P.S.Note to moderators - if this should be moved to a different sub-forum, please do so :)