smoked corned beef

[smokinmilkman]

Gonna try smoking cornd beef and potatoes over hickory, any tips?:grilling_smilie:

 

[hambone1950]

Milkman , you picked a great time to do it. The stores got corned beef comin out their ears!

i think you just give it a rinse to get out some of the salt....I wouldn't put any rub on it.... and cook it like a brisket. I mean , it IS a brisket! Let us know how it turns out , I got one left over and I want to smoke it. Post some pix!

 

[chef jimmyj]

Maybe too late but Black Pepper, Coriander, Garlic and Onion really add to the flavor...JJ

 

[smokinmilkman]

Yeah i got a recipe that had me marinate it in coca cola with a couple cloves of garlic and pickling spices for 3 hrs. Then smoke it in the cover pan for4 hrs. Over a water pan with pickling spices & garlic, and uncover the last hour of smoking.
Came out tastey, would make for a nice deli style sandwhich rather than a St.Pattys day dinner. Also placed potatoes drizzled with olive oldand sea salt on top rack for at least 1 1/2 hr. Made a great potato salad....:yahoo:

 

[redwood carlos]

Oh boy! It is on with some Pastrami. I saw the sale go up yesterday, now to wait for just the right time and then pounce.

 

[tommyboymeats]

I scored a pretty great deal in the Corn Beef Sale going on mentioned in this thread. Meat was already corned, came with a "weak" packet of seasoning with the corned beef. It barely coverd 1/4 of one side of the meat. So I added my normal rub to it. It was the first corned beef I have tried (I have done regular brisket). I was happy with the results but could have some room for improvement.

I cooked on smoker around 200-230 degrees for about 8hrs until internal temp peaked at 182 degrees. About mid way through I wrapped in foil and let cook for about 2-3 hrs then finished off last hour unwrapped. I reserved the liquid from the foil and used it in the container later for the meat to cool with.

Next morning I sliced and mixed up some homemade Russian sauce. I smoked some Tomatoes and Onions during the process to use in the sauce! Then made a delicious Reuben on the panini press !

IMG_20130325_225451_421.jpg

• tommyboymeats
• Mar 26, 2013

My thoughts for next time was to let reach a little higher temp on smoker, maybe 195 or so, then pull off? I also wasn't sure how important it was to flip the meat? I started fat side down then flipped in foil, then back again once unwrapped. 

 

[redwood carlos]

What smoke is good on corned beef pastrami? I've never done any.

 

[05sprcrw]

Looks fantastic I have a corned beef in the freezer I think it will be thawed and smoked this weekend.

Do you have a recipe for the Russian sauce that your willing to share?

 

[tommyboymeats]

Sure, recipe is pretty simple I just added some smoke flavors to help it out:

Russian Sauce: 

1 cup Mayo

15-20 Smoked Cherry Tomatoes (could use large ones if want) Smoked for 2 hrs. chopped or in food processor

2-3 small/medium smoked onions. Smoked for 2-3hrs. sliced thin or thrown in with Tomotoes in processor

1 tbsp Horseradish

1 tbsp chopped garlic

1 -2 tbsp relish 

Few shots of Worcestershire sauce

2-3 tbsp Ketchup

salt, pepper, red pepper flakes, Siracha/hot sauce to taste

mix all together and keep chilled til serve. 

 

[humdinger]

Yeah I want the dressing recipe! ;)

Hey Carlos, Corned beef has a pretty sturdy flavor profile so any wood will do. The fruit woods will give you a lighter smoke and the heavier woods (Oak, Hickory, Mesquite) will give you a heavier smoke. I suggest Oak for starters. It's a heavy smoke but balanced in flavor. Mesquite and hickory can overwhelm if you are not use to them. Just my $.02.