Has anyone Smoked a Corn beef Brisket?

Dgilleece · 02-08-2013, 01:58 PM

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.

Gore · 02-08-2013, 02:01 PM

Quote:

Originally Posted by colonel00

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.

HeSmellsLikeSmoke · 02-08-2013, 02:01 PM

Quote:

Originally Posted by colonel00

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://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

I've smoked a few. Makes good pastrami.

ScreamingChicken · 02-08-2013, 02:13 PM

Quote:

Originally Posted by Dgilleece

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

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.

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

Well, I just learned something.

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!

02-08-2013, 01:58 PM	#1
Dgilleece Is lookin for wood to cook with. Join Date: 07-14-12 Location: Savannah Georgia	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.

02-08-2013, 02:00 PM	#2
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	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 __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

02-08-2013, 02:00 PM	#3
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Yep. Alla time. It's called pastrami. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

02-08-2013, 02:01 PM	#6
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Deguerre! Beat by a nanosecond. And I agree about Thirdeye's recipe. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

02-08-2013, 02:06 PM	#7
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Seems like we're all agreed pastrami is the way to go! Here's a recent attempt that came out FANTASTIC: http://www.bbq-brethren.com/forum/sh...d.php?t=140226 Just did another last weekend, and it was just as good! __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

02-08-2013, 02:48 PM	#10
BB-Kuhn Take a breath! Join Date: 12-27-12 Location: Warrenville, IL	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). __________________ Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold

02-08-2013, 03:04 PM	#11
dmprantz is One Chatty Farker Join Date: 01-11-08 Location: Nashville	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 __________________

02-08-2013, 04:01 PM	#13
Andy W. Knows what a fatty is. Join Date: 03-13-11 Location: Omaha, NE	Here's a cook done a couple years ago.... https://www.youtube.com/watch?v=czhx...2lDoA&index=16 __________________ Andy W., KCBS CBJ - GMG Jim Bowie pellet grill/smoker, Weber OTG 26.75

02-08-2013, 04:12 PM	#14
stl-rich is one Smokin' Farker Join Date: 07-10-10 Location: saint louis, MO	I thought that both corned beef and pastrami were usually brisket but they are spiced differently and pastrami is also smoked.