Corned beef brisket?

ganso · 03-14-2009, 06:59 AM

I was given a raw "corned beef brisket with spice" that is what the package says, and was wondering what to do with it. I dont know much about this kind of brisket. Can you smoke it, do you use a rub if so, any help would be great. Thank. Pat

Neil · 03-14-2009, 07:06 AM

The regular or "normal" way to prepare this is to place in a pot and cover with water, add the spice packet and simmer for a few hours until tender. Last hour add cabbage, onions, carrots. Typical St. Patty's feast of Corned Beef and Cabbage. However, many of the Brethren although enjoying the traditional method, like to make home made pastrami with this cut of corned beef. Simply drain and rinse and let soak for a day or two changing the water frequently. Grind up the spice packet spices and lots of freshly coarse ground black pepper then place on the smoker and slow cook it like you would a regular brisket.

HeSmellsLikeSmoke · 03-14-2009, 07:06 AM

You can make a very good pastrami by soaking it in water to get some of the salt off and then smoking it to 165-170 with a corriander/pepper/garlic rub.

Do a search for "pastrami" and you will get several threads on how to make it.

Here is a very good read on Brother Thirdeye's site http://playingwithfireandsmoke.blogs...-pastrami.html

Paulie G. · 03-15-2009, 01:42 AM

What they said.

Ron_L · 03-15-2009, 09:10 AM

I'm cooking mine in the crock pot with some carrots, cabbage and red taters. You really have to soak it in fresh water to get some of the salt out for the crock pot method.

thirdeye · 03-15-2009, 09:29 AM

Quote:

Originally Posted by Ron_L

I'm cooking mine in the crock pot with some carrots, cabbage and red taters. You really have to soak it in fresh water to get some of the salt out for the crock pot method.

Yeah, I do a soak out when I'm making regular corned beef too......

I was two bar-stools away from a chef (institutional) yesterday, he was making the traditional meal, but was also going to bake several corned briskets in a hotel pan covered in barbecue sauce

That was a new one on me....

LMAJ · 03-15-2009, 09:35 AM

Quote:

Originally Posted by thirdeye

I was two bar-stools away from a chef (institutional) yesterday, he was making the traditional meal, but was also going to bake several corned briskets in a hotel pan covered in barbecue sauce

That was a new one on me....

Bbq Bubba · 03-15-2009, 09:11 PM

Quote:

Originally Posted by thirdeye

Yeah, I do a soak out when I'm making regular corned beef too......

I was two bar-stools away from a chef (institutional) yesterday, he was making the traditional meal, but was also going to bake several corned briskets in a hotel pan covered in barbecue sauce

That was a new one on me....

Quote:

Originally Posted by LMAJ

Agreed. Maybe you need to have a chat with that boy Wayne!

zydecopaws · 03-15-2009, 09:13 PM

I'm tossing the spice packet and going for a pastrami-style on the WSM tomorrow. However, I've done the crockpot versions above before and they come out real well. Either way, I don't think you can go too far wrong...

Weiser · 03-15-2009, 09:40 PM

Neil, your way has always pretty much been the norm here.
I love the stuff even though it is cooked in water on the stove.
That is the way Mother did em, got used to it.

Every once in awhile a good meal without tending a fire is a good thing.
Happens about twice a year around here.

Weiser

Quote:

Originally Posted by Neil

The regular or "normal" way to prepare this is to place in a pot and cover with water, add the spice packet and simmer for a few hours until tender. Last hour add cabbage, onions, carrots. Typical St. Patty's feast of Corned Beef and Cabbage. However, many of the Brethren although enjoying the traditional method, like to make home made pastrami with this cut of corned beef. Simply drain and rinse and let soak for a day or two changing the water frequently. Grind up the spice packet spices and lots of freshly coarse ground black pepper then place on the smoker and slow cook it like you would a regular brisket.

bigabyte · 03-16-2009, 08:47 AM

I'm voting for the pastrami.

sgtdave · 03-16-2009, 08:52 AM

I cooked mine yesterday with in a can of Guiness mixed with a cup of malt vinegar and water added to cover. I cooked it for 4 hours then added carrots, red potatos, and a large head of cabbage cut into 8 wedges laying on top of the whole thing and cooked it for another 45 minutes until potato's were tender. I also mix coarse ground mustard with a little sour cream and prepared horseradish for a side sauce to the corned beef. It was a big hit with the wife and a few friends I had come over.

Greendriver · 03-16-2009, 08:52 AM

dem store bought ones is waaaaaay too salty fer me if you don't soak.

blues brother · 03-16-2009, 03:31 PM

Cooked my first first pastrami yesterday. Saturday am started and all day soak. Changed thght water at least 20 times. About 10pm removed from the water, dried and sprinkled liberally with coarse ground black pepper, granulated garlic, corriander and a little red pepper. Food savered and put into the fridge till 6 sunday am. put on Stumps gf223 225 degrees. Pulled at 165 internal. foiled and rested for several hours.
Sliced and tried...was ok...a little chewey and tough. Wrapped back in the foil.
Around 8pm sliced as thin as I could. Put on a soft sub roll with horse radish and mayo, Provolone and munster cheese, warmed under the broiler...That was a gooood sammich!!

03-14-2009, 06:59 AM	#1
ganso Knows what a fatty is. Join Date: 05-25-08 Location: Norwalk Iowa	Corned beef brisket? I was given a raw "corned beef brisket with spice" that is what the package says, and was wondering what to do with it. I dont know much about this kind of brisket. Can you smoke it, do you use a rub if so, any help would be great. Thank. Pat

03-14-2009, 07:06 AM	#2
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	The regular or "normal" way to prepare this is to place in a pot and cover with water, add the spice packet and simmer for a few hours until tender. Last hour add cabbage, onions, carrots. Typical St. Patty's feast of Corned Beef and Cabbage. However, many of the Brethren although enjoying the traditional method, like to make home made pastrami with this cut of corned beef. Simply drain and rinse and let soak for a day or two changing the water frequently. Grind up the spice packet spices and lots of freshly coarse ground black pepper then place on the smoker and slow cook it like you would a regular brisket. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

03-14-2009, 07:06 AM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	You can make a very good pastrami by soaking it in water to get some of the salt off and then smoking it to 165-170 with a corriander/pepper/garlic rub. Do a search for "pastrami" and you will get several threads on how to make it. Here is a very good read on Brother Thirdeye's site http://playingwithfireandsmoke.blogs...-pastrami.html __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-15-2009, 01:42 AM	#4
Paulie G. is one Smokin' Farker Join Date: 08-07-06 Location: Bluffton, SC	What they said. __________________ Paulie G. Pit Boss Coastal Carolina Catering Klose custom 28'x7' Golf Pro Classic mobile pit.

03-15-2009, 09:10 AM	#5
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	I'm cooking mine in the crock pot with some carrots, cabbage and red taters. You really have to soak it in fresh water to get some of the salt out for the crock pot method. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

03-15-2009, 09:13 PM	#9
zydecopaws Babbling Farker Join Date: 01-14-09 Location: Battle Ground, WA	I'm tossing the spice packet and going for a pastrami-style on the WSM tomorrow. However, I've done the crockpot versions above before and they come out real well. Either way, I don't think you can go too far wrong... __________________ [B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE]

03-16-2009, 08:47 AM	#11
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I'm voting for the pastrami. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-16-2009, 08:52 AM	#12
sgtdave Got rid of the matchlight. Join Date: 03-09-09 Location: Bedford, Tx	I cooked mine yesterday with in a can of Guiness mixed with a cup of malt vinegar and water added to cover. I cooked it for 4 hours then added carrots, red potatos, and a large head of cabbage cut into 8 wedges laying on top of the whole thing and cooked it for another 45 minutes until potato's were tender. I also mix coarse ground mustard with a little sour cream and prepared horseradish for a side sauce to the corned beef. It was a big hit with the wife and a few friends I had come over.

03-16-2009, 08:52 AM	#13
Greendriver is One Chatty Farker Join Date: 08-27-06 Location: Dalton, Ga	dem store bought ones is waaaaaay too salty fer me if you don't soak. __________________ Greendriver, -------------------------------------------- Blog - Carpet Capitol Living

03-16-2009, 03:31 PM	#14
blues brother Full Fledged Farker Join Date: 01-23-08 Location: Barnesville, Georgia	Cooked my first first pastrami yesterday. Saturday am started and all day soak. Changed thght water at least 20 times. About 10pm removed from the water, dried and sprinkled liberally with coarse ground black pepper, granulated garlic, corriander and a little red pepper. Food savered and put into the fridge till 6 sunday am. put on Stumps gf223 225 degrees. Pulled at 165 internal. foiled and rested for several hours. Sliced and tried...was ok...a little chewey and tough. Wrapped back in the foil. Around 8pm sliced as thin as I could. Put on a soft sub roll with horse radish and mayo, Provolone and munster cheese, warmed under the broiler...That was a gooood sammich!! __________________ Mike Barnesville Blues Brothers BBQ Team 2 Weber Kettles 1 GF223 Stump Smoker 1 250 gal propane tank cooker(trailer mounted) 1 UDS to be...soon 1 Traeger NEVER TRUST A SKINNY COOK!

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