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PWE Corned Beef

Discussion in 'Beef' started by disco, Dec 1, 2016.

  1. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    In my previous post, I mentioned I got a large brisket at Walmart while travelling in Montana. I decided to make the flat into corned beef. I know. Corned Beef isn't smoked. Sue me.

    The flat was so large, I had to cut it in two to easily brine it.

    I put the flat in my brining pot and filled it with water. I weighed the total weight of the water and the meat (5.67 kg). I took the meat out and added the following amounts to each KG of the total weight of both to the water:

    60 ml kosher salt

    21 ml sugar

    1/2 clove garlic crushed

    8.5 ml pickling spice

    If you are limited to the less logical pound system, that works out to the following per pound of water and meat:

    2 tablespoons kosher salt

    2 teaspoons sugar

    1/4 clove of garlic

    1 teaspoon pickling spice

    Bring the water to a boil and simmer for 10 minutes.

    Let the water cool to room temperature and then chill.

    Add 3 grams Prague Powder #1 per kg of both or 0.048 ounces per pound.

    I injected the brisket with some of the brine every inch or so.

    I put the brisket in the brine and let it sit for 7 days, turning daily.

    I pulled the meat out and put it on rack and dried it with paper towels.

    The chunks were still a little large for one serving for She Who Must Be Obeyed and myself so I cut them in half. 

    I vacuum sealed 3 of the chunks and froze them. A word of warning on freezing raw corned beef, it will lose the nice texture if you leave it in the freezer for over 2 months. It won't go bad, it will get a little pasty.

    I cut up four potatoes into quarters and put them in the bottom of my crockpot. I cut a few chunks of onion over the potatoes. I put the meat in and covered it with water.

    I mixed the following up in a bowl. 

    0.5 ml (1/8 tsp) ground ginger

    0.5 ml (1/8 tsp) ground mace

    0.5 ml (1/8 tsp) dried dill weed

    0.5 ml (1/8 tsp) coriander

    0.5 ml (1/8 tsp) mustard seed

    0.5 ml (1/8 tsp) ground allspice

    0.5 ml (1/8 tsp) ground cloves

    5 ml (1 tsp) crushed dried chillies

    5 ml (1 tsp) peppercorns

    1 pinch cinnamon

    Pour the mixture over the water and add a small bay leaf.

    I cooked it at low for 9 hours.

    I took the corned beef out and took the potatoes out with a slotted spoon.

    My dad used to like some of the liquid sprinkled on his meat and potatoes. If you do, pull some from under the fat with a turkey baster.

    The carving shots.

    We served it with the potatoes and some steamed vegetables. Sorry to the traditionalists, I don't like cooked cabbage.

    The Verdict

    Like most home made versions, this is way better than the store bought. Great texture, colour and spice mixture. It had just a touch of heat from the chillies and a nice saltiness without being overpowering. It was tender with a good bite. 

    Dang. I love corned beef.

    Last edited: Dec 1, 2016
  2. SmokinAl

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

    It looks really good Disco!

    We eat a lot of corned beef & pastrami around here too.

    Most of the time that I get a packer, one half of the flat goes to corned beef, the other half goes to smoked sliced brisket,

    and the point goes to pastrami.

    Your corned beef looks fantastic & is definitely worthy of a point!

  3. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Thanks, Al. I like the leaner fat for pastrami, corned beef and smoking. The point is a burnt end offering that I am now addicted to! Thanks for the point!

  4. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    It looks really good Disco...JJ
  5. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Thanks, Chef. Even She Who Must Be Obeyed likes it.

  6. dwdunlap

    dwdunlap Meat Mopper SMF Premier Member

    If I knew how, I'd give you points too.

    Wow! That looks so good and a project I performed only once almost 40 years ago. I've got do again after seeing your your spread. No longer have the 40 degree coal room we had in Iowa nor the big ceramic crock. Peggy reminds me every so often how good that corned beef tasted and how unnecessary it was of me to break it! Undaunted, I will work around the problems to try again using your method and recipe. (No offense JJ)

    Question: did you have the weed for the recipe on hand or did ya contact a neighbor kid?

    disco likes this.
  7. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Har! No need to give me points but, for future reference, you will note a small thumbs up at the bottom of each post. If you like the post you can click on the thumb and a box drops down where you can give a point and comment on a point. I have done so for your story we can all identify with. My breakage story is around a Royal Doulton serving dish. I have almost healed.

    As for weed, I am from British Columbia, Canada. We always have lots of weed. However, it should be dill weed in this case. Thanks for catching that.

    Last edited: Dec 1, 2016
  8. worktogthr

    worktogthr Master of the Pit OTBS Member SMF Premier Member

    Looks great Disco! I love some corned beef. It's not safe to smoke indoors though and I've never seen anyone put the meat right in the water pan like that. You are a culinary renegade! Hhaha all kidding aside it really does look awesome. Points for sure!
  9. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    It's called wet smoking without fire. I invented it!

    Thanks for the point!
  10. dwdunlap

    dwdunlap Meat Mopper SMF Premier Member

    'PWE Corned Beef' ??


    Please define PWE. I searched SMF and found the acronyms page but nothing there.

    Saving your recipe for my files and I'd like to know what the heck PWE means.

  11. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Har! I live on an acreage in the Canadian Rockies. We call it Passing Wind Estates (PWE).
  12. dwdunlap

    dwdunlap Meat Mopper SMF Premier Member

    Oh dear God! That's too funny. No wonder I couldn't find it!!

    Not sure if that was charging or boarding but I know it's illegal!


  13. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    As long as it wasn't a spear.
  14. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Oh Yeah---That looks Mighty Fine from the Bear's Den!!![​IMG]----[​IMG]

    Nice Job Disco!![​IMG]


  15. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Thanks, Bear. I do love my corned beef!
  16. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Awesome CB Disco, great pics and how to. Really looks delicious. Point!  [​IMG]
  17. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Thanks, Red. It is a favourite around here.