Smoking a Store bought Corn beef brisket

Discussion in 'Beef' started by gethenet, Mar 10, 2008.

  1. I just picked up a 3lb Corn Beef brisket from the store..I want to try to smoke it..I have no clue how to go about this.

    I have it soaking in water now..thats as far as I have gotten.

    Any help would be great, as far as what I need to do long to soak it in water..what type of rub etc?

    Smoking woods prefered?
    Smoking temps?
    Internal temps?

    Thanks much for all the help.
    I will take q-view when I start
  2. This is what I got...and what I have done so far.....
  3. glued2it

    glued2it Master of the Pit

    Corned beef is just cured brisket. Like Beef ham if ya will.

    Once you smoke corned beef you have pastrami. Good stuff!
    I use pecan on most beef but I use hickory on pastrami
    Smoke it at 225-250º to about 185-190º
  4. so just use whatever rub I would use on a brisket?
  5. glued2it

    glued2it Master of the Pit

    Here is a good pastrami rub.
    The rub
    3 TBS Coarse ground pepper
    1 TBS Paprika
    ½ tsp red pepper
    2 TBS coriander

    Juniper berries can be hard to find So I use this rub.
  6. so once its need to mop it or anything?
    also how long can I leave it soak in a pan of water in the fridge?
  7. glued2it

    glued2it Master of the Pit

    Rub it and smoke it is all I do. Then let it rest and put in the fidge overnight.
    Hot pastrami vs Cold pastrami is quite different.
    I like to slice a little hot and save the rest to slice cold. Allot of people don't eat it hot at all.
    Personal prefference I guess.

    Good luck![​IMG]
  8. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    First, I'm not a pastrami doer, but I'm fixin' to give it a go.
    Saw a post some place that said soak it over night, changing the water twice at even intervals.
    Good luck with it and keep us up on how you do. [​IMG]
  9. would ithurt to soak it for a few days in the fridge?
  10. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    PM is right on with this one. You need to soak the thing a good bit, changing the H2O or it will be VERY SALTY. You can put a rub on it, but no need to use one with salt.
  11. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    The more you soak it, the more salt will be removed. Just remember to change the water frequently.
  12. glued2it

    glued2it Master of the Pit

    I wouldn't soak it that long. 24hrs is plenty. But you can remove it from the water, damp it dry, apply the rub and wrap it and then refrigerate.
  13. Im just worried about it going danger in it going bad?
  14. glued2it

    glued2it Master of the Pit

    As per Cattlemen's Beef association, ready to cook corned beef is safe to refrigerate up to a week.
  15. sounds good...thanks for the help
  16. hank

    hank Fire Starter

    All of the above is right, but I like the taste of juniper berries. This always works for me.
    Dry Rub:
    1/3 cup pepper
    1/3 cup juniper berries
    1/4 cup coriander

    Run the berries thru a spice (coffee) grinder.[​IMG]

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