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-   -   Has anyone Smoked a Corn beef Brisket? (http://www.bbq-brethren.com/forum/showthread.php?t=153396)

Dgilleece 02-08-2013 01:58 PM

Has anyone Smoked a Corn beef Brisket?
 
Hi Lads,

Let me first start by saying I love corned beef briskets. I usually boil it sometimes in beer but most times in water with the cabbage and potato's and carrots. Hmmm making myself hungry typing this. Here are my questions. Has anyone every tired to smoke a corned beef brisket? If so is it any good? If you have smoked one and it is good the next questions are how do you go about doing it? Do you buy the store bought ones that are already in a brine? Do you get a brisket from the butcher and then brine one yourself? If you brine what do you put in the brine? If you do not brine what do you put on it? What temp do you get the meat up to before you pull it from the smoker? What types are woods work best with the corned beef? As you can tell I would like to try a new way of fixing the corn beef but I don't want to screw up a good thing. Any help you can send my way is greatly apprecicated.

colonel00 02-08-2013 02:00 PM

Sounds like you are on your way to making pastrami. There are many recipes for this. I highly suggest this one.

http://playingwithfireandsmoke.blogs...-pastrami.html

deguerre 02-08-2013 02:00 PM

Yep. Alla time. It's called pastrami. :becky:

Gore 02-08-2013 02:01 PM

Quote:

Originally Posted by colonel00 (Post 2359510)
Sounds like you are on your way to making pastrami. There are many recipes for this. I highly suggest this one.

http://playingwithfireandsmoke.blogs...-pastrami.html

That's a great one. :thumb:

HeSmellsLikeSmoke 02-08-2013 02:01 PM

Quote:

Originally Posted by colonel00 (Post 2359510)
Sounds like you are on your way to making pastrami. There are many recipes for this. I highly suggest this one.

http://playingwithfireandsmoke.blogs...-pastrami.html

That is my favorite pastrami recipe source too.

deguerre 02-08-2013 02:01 PM

Deguerre! Beat by a nanosecond. And I agree about Thirdeye's recipe.

Moose 02-08-2013 02:06 PM

Seems like we're all agreed pastrami is the way to go!

Here's a recent attempt that came out FANTASTIC:

http://i980.photobucket.com/albums/a...DEntryShot.jpg

http://www.bbq-brethren.com/forum/sh...d.php?t=140226

Just did another last weekend, and it was just as good!

Gnaws on Pigs 02-08-2013 02:09 PM

1 Attachment(s)
I've smoked a few. Makes good pastrami.

ScreamingChicken 02-08-2013 02:13 PM

Quote:

Originally Posted by Dgilleece (Post 2359506)
Do you buy the store bought ones that are already in a brine?

If you go this route you might want to soak it in fresh water for a few hours to leach out some of the salt. Sometimes packaged corned beef smokes up pretty salty.

BB-Kuhn 02-08-2013 02:48 PM

I've done it once - used a pre-brined corned beef fresh out of the package.

It was delicious, but tough. I'd try it again though (or just slice it thinner, lol).

dmprantz 02-08-2013 03:04 PM

Just to be clear, smoked corned beef brisket is not really pastrami. It's similar, but not the same thing. Different cut of meat, different spices, and different cooking process. Smoked corned beef is closer to Montreal Smoked Beef than pastrami, but still different.

dmp

deguerre 02-08-2013 03:10 PM

Quote:

Originally Posted by dmprantz (Post 2359616)
Just to be clear, smoked corned beef brisket is not really pastrami. It's similar, but not the same thing. Different cut of meat, different spices, and different cooking process. Smoked corned beef is closer to Montreal Smoked Beef than pastrami, but still different.

dmp

Well, I just learned something. :clap2:

Can you clarify with a wee bit more detail?

Andy W. 02-08-2013 04:01 PM

Here's a cook done a couple years ago....

https://www.youtube.com/watch?v=czhx...2lDoA&index=16

stl-rich 02-08-2013 04:12 PM

I thought that both corned beef and pastrami were usually brisket but they are spiced differently and pastrami is also smoked.

Stoke&Smoke 02-08-2013 04:17 PM

Quote:

Originally Posted by deguerre (Post 2359619)
Well, I just learned something. :clap2:

Can you clarify with a wee bit more detail?

Typically, corned beef is cured with mostly salt. The term corning comes from the size and shape of the salt used originally to cure the beef. And corned beef is pretty much always brisket, both point (or deckle) and flat.

Pastrami is also cured beef, but not always brisket, although these days, it usually is brisket, and it's generally cured with a wider variety of spices.

If you Google Faux Strami, or fauxstrami, you'll get the pastrami version a lot of folks here do. You could try a search on Fauxstrami right here as well.

Be sure to soak your corned beef (refrigerated!) for at least several hours, and change the water a few times in the soaking process to get rid of excess salt.

End result is very much like pastrami, and damn good!


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