Smoking a corned beef

Discussion in 'Beef' started by scotty, Oct 29, 2007.

  1. scotty

    scotty Smoking Fanatic

    I just saw where JERRYKR smoked his corned beef that had beenbrined and frozen a while back It has me wondering.

    Soon I will be making a corned beef from a brisket for the first time.
    I was going to boil it in the standard way.
    Now i see it being smoked.

    I realize i could smoke my boots if i wanted to but is smoking the corned beef the standard method for this hobby or does it change the corned beef on seeded rye with mustard taste too much.

    [​IMG] Inquiring minds need to know[​IMG]
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    It tastes more like pastrami. It's worth the effort![​IMG]
     
  3. scotty

    scotty Smoking Fanatic

    I have made pastrami becaus i like real pstrami.
    DJs recipe is perfect.

    I really want to make a standard corned beef like I am used to having on ST. Patrics day.

    3/17 was my fathers birthday and my brother and i have a family tradition of making a corned beef for sandwiches on that day.
    I also have my semi anual can of beer on that day.

    Thanks for the reply Patty
     
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Sorry Scotty, I must have misunderstood your question.
     
  5. richtee

    richtee Smoking Guru OTBS Member

    Iffin' ya want a St. Patty's corned beef, boil it. You have to havethe boil water for the cabbage, taters and carrots anyway. Smoke one this week, boil for the "holiday"!
     
  6. scotty

    scotty Smoking Fanatic

    you did not mis understand. you gave me the exact info i wanted. I want a traditional corned beef

    Thanks again Patty
     
  7. scotty

    scotty Smoking Fanatic

    [​IMG] I dont eat corned beef and cabbage.[​IMG]


    [​IMG] That turns a great Italian style meat dish into an irish dish.[​IMG]

    However boiling it is in. Now i just have to brine a brisket

    Thanks fer the reply sir.
     
  8. richtee

    richtee Smoking Guru OTBS Member

    Hmmm.. I'mma halfa' Woppa- I have nevera heard tella ofa Italian Brisket-a.
    Hmmm. Maybe I missed something? I'll call grandma!
     
  9. jerrykr

    jerrykr Meat Mopper

    Scotty,

    I made my corned beef with the Morton's Tender Quick which is more of a rub than brine.

    here's what I did.

    http://homecornedbeefmaker.blogspot.com/

    Up until this week-end I used them as corned beef, but this one I smoked to make pastrami. It came out very tasty, but a bit tough. I'll have to work on that.

    As for the corned beef preparation, I like to cook it all day in a crock pot, which effectively is boiling it. But I like corned beef and cabbage.

    -=- Jerry -=-
    .
     
  10. scotty

    scotty Smoking Fanatic

    Did you rub it with the additional ingredients that will give it the full pastrami flavor.??????
     
  11. richtee

    richtee Smoking Guru OTBS Member

    Hey Jerry...TQ is a cure/brine. Not a rub. Well, the definition of rub being a mix of flavor adding/enhancing ingredients.

    TQ is a salt/nitrate-nitrite/sugar mix, used for curing meats.

    On edit...unless you are referring to "rubbing" the meat with the dry product TQ.
     
  12. scotty

    scotty Smoking Fanatic

    Thats something just about every Italian knows. Shame on you.


    Ask DJ DEBBIE.[​IMG] Even pastrami was invented by Italians way way .
    back.

    We just werent smart enough to make it popular the way the jewish style deli owners did.
     
  13. richtee

    richtee Smoking Guru OTBS Member

    Ahhh da PASTRAMI! OK... I thought it was plain brisket you were talking about.. heh.
     
  14. jerrykr

    jerrykr Meat Mopper

    I followed the Morton Tender Quick recipe in their booklet. I was making Corned Beef at the time, so I don't know if I could have used other spices for the pastrami flavor. This is my first one. Tastes pretty good!

    -=- Jerry -=-
    .
     
  15. jerrykr

    jerrykr Meat Mopper

    No argument on that point from me. I used the term "rub" (maybe incorrectly) because you pretty much rub the TQ cure on, as opposed to my idea of a brine where it is covered in a liquid solution.

    I may have the terms all wrong, but suffice to say, I followed the recipe in the Morton TQ booklet.

    I certainly agree with everything you say.

    -=- Jerry -=-
    .
     
  16. richtee

    richtee Smoking Guru OTBS Member

    OK...just did not want folks trying TQ as a "rub" ingredient. It CAn be a baaad thing if used incorrectly.
     
  17. scotty

    scotty Smoking Fanatic

  18. scotty

    scotty Smoking Fanatic

    Here is a thought Rich. If the roman soldiers were making pastrami over 2000 years ago did they not have to make the brisket first??????
     
  19. shellbellc

    shellbellc Master of the Pit OTBS Member

    I don't nkow Scotty...an Italian corned beef on St Patty's day with one can of beer...a very odd St Pat's day...what kind of beer might you be drinking?
     
  20. scotty

    scotty Smoking Fanatic

    Please dont get sick when I eay i wouldnt know the diference.
    I owned 2 small dellis on long island and had a large variety of imports to test but sorry to say the cheapest beer tasted as good as the most expensive after 2 cans/bottles.
     

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