smokin corned beef

[ajsmokes]

Gonna give this a try.. so my lady was at the store the other day and picked up a few corned beef briskets. So I took one and rinsed it yesterday and seasoned it with the packet that came with it and some black pepper.

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• ajsmokes
• Mar 15, 2015

got my smoker up to 230. Using mesquite and cherry wood. Gonna take the IT to 195 wrap in foil and let sit for a few days before slicing..

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• ajsmokes
• Mar 15, 2015

 

[daveomak]

Should be good..... I have found that Bride likes the seasoning ground up in a coffee grinder before putting them on the CB.... It even helps to wrap tight in plastic wrap for a few days before smoking..... She doesn't like biting into pepper corns and other stuff when eating it...
Anyway, something to think about for the next one.... There will be a next one because it is so darned good..... better than store bought....

Dave..

 

[gary s]

Making me hungry,,    Looks Good

 

[ajsmokes]

I thought about grinding the spices but didn't know if it would make much difference. I'll keep that in mind though for sure..

 

[chewmeister]

I thought about grinding the spices but didn't know if it would make much difference. I'll keep that in mind though for sure..

To bring out the best flavors of the spices, toast them and then grind them.

 

[ajsmokes]

After 7 and half hours of smoke finally got to temp. Wrapped in foil for couple hours then into the fridge for about 3 days before slicing..

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• ajsmokes
• Mar 15, 2015

One question. Could anyone tell me why it shrunk so much?

 

[ajsmokes]

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• ajsmokes
• Mar 18, 2015

My sliced pastrami.. taste fabulous

 

[gary s]

Man That looks Good !!!

Gary

 

[ajsmokes]

I'll never buy store bought pastrami again.. even my daughter's liked it.. and that says a lot..

 

[disco]

Great job and a terrific result. Well done.

Disco

 

[ajsmokes]

Thank you much

 

[gary s]

That's on my list too,  

Gary

 

[sota d]

I did one the conventional way on the stovetop yesterday. I thought about getting a few more while they're so plentiful and cheap, rinsing them and vac-seal to freeze for later. Seeing your smoke, I think I'll do that. Excuse me-got to go to the store! Thanks, David.

 

[ajsmokes]

I did one the conventional way on the stovetop yesterday. I thought about getting a few more while they're so plentiful and cheap, rinsing them and vac-seal to freeze for later. Seeing your smoke, I think I'll do that. Excuse me-got to go to the store! Thanks, David.

pick me up a couple while you're there.. lol

 

[sota d]

I'm back! Only got 1 because they're all so small. I got the biggest one and it's only 3.5 lbs. But $4.99/lb for brisket seems pretty cheap. Thanks again for the idea, David.

 

[chewmeister]

Hard to beat good homemade pastrami. Nicely done.

 

[ajsmokes]

Hard to beat good homemade pastrami. Nicely done.

Thank you much... I read that people were getting better flavor the longer the meat sat in the fridge so I waited three days after smoking to slice.. came out fabulous

 

[chewmeister]

If you have the room and facilities, try making some from scratch with an uncured brisket. I use Pop's brine and it always turns out awesome and not too salty.

 

[ajsmokes]

If you have the room and facilities, try making some from scratch with an uncured brisket. I use Pop's brine and it always turns out awesome and not too salty.

Right now I don't have the room.. this store bought wasn't salty at all.. I let it soak in water for about 12 hours.. changing the water every hour..

 

[chewmeister]

That's what a lot of people do as the store bought corned beef tends to be very salty. The other advantage of doing from scratch is you can season the way you like and experiment some to tweak it to your liking. Again, well done.