Corned Beef

LukeRoz · 03-08-2013, 02:38 PM

I am planning on smoking some corned beef for breakfast on St. Patty's day before the festivities begin. Just wondering whats the easiest way to make this on a UDS....

Any advice would be appreciated!

beercuer · 03-08-2013, 03:35 PM

Hi Luke! What you are intending to do is often referred to as making a "mock" or "faux" pastrami, and it is a real treat. The most important thing to do first thing is de-brine the beef in cold water in your fridge for at least 24 hous. Dry cooking or smoking can very well lead to an overly briny taste. Also, you do not need to take the temperature up beyond 160 like you would a brisket, as the curing of that corned beef removes that necessity. The temp at which you smoke it is up to you. Most folk probably would opt for about 250 degrees. To give it even more of a sense of pastrami, you can load the outside of the meat with plenty of coarse ground pepper. Well, that's a start anyway... Have fun!

Titch · 03-08-2013, 04:12 PM

Way I do it
As mentioned rinse the Brine/cure away,I only rinse for a few hours,maybe our cures are different.
Rub with pepper ,place in a bag with a 1/2 cup of Maple Syrup.
Overnight/24 hour in fridge.
Cook on low to 62c/145f using as much smoke as you like.
Wrap in foil and sit for an hour.
Sometimes I do this on a bed of cabbage and onion for the last 2 hours
The maple sweetens up the cabbage ike you would not believe

Ron_L · 03-08-2013, 04:19 PM

Here's Brother Thirdeye's pastrami recipe...

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

beercuer · 03-08-2013, 05:01 PM

Quote:

Originally Posted by AussieTitch

Way I do it
As mentioned rinse the Brine/cure away,I only rinse for a few hours,maybe our cures are different.
Rub with pepper ,place in a bag with a 1/2 cup of Maple Syrup.
Overnight/24 hour in fridge.
Cook on low to 62c/145f using as much smoke as you like.
Wrap in foil and sit for an hour.
Sometimes I do this on a bed of cabbage and onion for the last 2 hours
The maple sweetens up the cabbage ike you would not believe

Titch, I like your idea with the maple syrup! I usually have slathered with yellow mustard to hold the pepper. Must give that a try.

chicagokp · 03-08-2013, 05:34 PM

Quote:

Originally Posted by Ron_L

Here's Brother Thirdeye's pastrami recipe...

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

^^^ Thirdeye's recipe is the bomb...

SmokyWoodturner · 03-09-2013, 06:33 AM

That's my St Paddys Day cook!!! Great idea

LukeRoz · 03-11-2013, 12:31 PM

thanks for all the suggestions....this sounds terrific!

LukeRoz · 03-11-2013, 12:38 PM

one more quick question....how much corned beef per person?....there will be plenty of beer but also plenty of other food around....im estimating maybe 10 people...

Thanks

Ron_L · 03-11-2013, 02:31 PM

1/2 lb cooked per person is generous and would most likely give you leftovers. Figure 50% yield and buy twice as much raw and you'll be more than safe.

LukeRoz · 03-15-2013, 03:08 PM

Quick question...im having friends over in the morning (think between 8-10)...i want to have this ready by 9...can i make it the night before then wrap/rest in preheated cooler until morning (7-

??

HeSmellsLikeSmoke · 03-15-2013, 03:21 PM

Quote:

Originally Posted by LukeRoz

Quick question...im having friends over in the morning (think between 8-10)...i want to have this ready by 9...can i make it the night before then wrap/rest in preheated cooler until morning (7-

??

Too long in the cooler to be safe or warm. Cool it down quickly, refrigerate and then steam it for a couple of hours in the morning.

captndan · 03-16-2013, 07:37 AM

Didja know that corned beef and cabbage is an American thing ? In Ireland the traditional meal for St. Patrick's day is bacon and cabbage.

HankB · 03-16-2013, 07:41 AM

Quote:

Originally Posted by captndan

Didja know that corned beef and cabbage is an American thing ? In Ireland the traditional meal for St. Patrick's day is bacon and cabbage.

I did not know that.

How is it prepared?

txschutte · 03-16-2013, 10:41 AM

Thirdeye's recipe is awesome!

03-08-2013, 02:38 PM	#1
LukeRoz Got Wood. Join Date: 08-31-12 Location: Cleveland, Ohio	Corned Beef I am planning on smoking some corned beef for breakfast on St. Patty's day before the festivities begin. Just wondering whats the easiest way to make this on a UDS.... Any advice would be appreciated!

03-08-2013, 03:35 PM	#2
beercuer Full Fledged Farker Join Date: 02-28-13 Location: Riverside, CA	Hi Luke! What you are intending to do is often referred to as making a "mock" or "faux" pastrami, and it is a real treat. The most important thing to do first thing is de-brine the beef in cold water in your fridge for at least 24 hous. Dry cooking or smoking can very well lead to an overly briny taste. Also, you do not need to take the temperature up beyond 160 like you would a brisket, as the curing of that corned beef removes that necessity. The temp at which you smoke it is up to you. Most folk probably would opt for about 250 degrees. To give it even more of a sense of pastrami, you can load the outside of the meat with plenty of coarse ground pepper. Well, that's a start anyway... Have fun! __________________ Got beer???

03-08-2013, 04:12 PM	#3
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Way I do it As mentioned rinse the Brine/cure away,I only rinse for a few hours,maybe our cures are different. Rub with pepper ,place in a bag with a 1/2 cup of Maple Syrup. Overnight/24 hour in fridge. Cook on low to 62c/145f using as much smoke as you like. Wrap in foil and sit for an hour. Sometimes I do this on a bed of cabbage and onion for the last 2 hours The maple sweetens up the cabbage ike you would not believe __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

03-08-2013, 04:19 PM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Here's Brother Thirdeye's pastrami recipe... http://playingwithfireandsmoke.blogs...-pastrami.html __________________ "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

03-11-2013, 02:31 PM	#10
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	1/2 lb cooked per person is generous and would most likely give you leftovers. Figure 50% yield and buy twice as much raw and you'll be more than safe. __________________ "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

03-09-2013, 06:33 AM	#7
SmokyWoodturner On the road to being a farker Join Date: 04-25-12 Location: Pikeville, Tennessee	That's my St Paddys Day cook!!! Great idea

03-11-2013, 12:31 PM	#8
LukeRoz Got Wood. Join Date: 08-31-12 Location: Cleveland, Ohio	thanks for all the suggestions....this sounds terrific!

03-11-2013, 12:38 PM	#9
LukeRoz Got Wood. Join Date: 08-31-12 Location: Cleveland, Ohio	one more quick question....how much corned beef per person?....there will be plenty of beer but also plenty of other food around....im estimating maybe 10 people... Thanks

03-15-2013, 03:08 PM	#11
LukeRoz Got Wood. Join Date: 08-31-12 Location: Cleveland, Ohio	Quick question...im having friends over in the morning (think between 8-10)...i want to have this ready by 9...can i make it the night before then wrap/rest in preheated cooler until morning (7-??

03-16-2013, 07:37 AM	#13
captndan Quintessential Chatty Farker Join Date: 06-29-11 Location: Greeneville TN	Didja know that corned beef and cabbage is an American thing ? In Ireland the traditional meal for St. Patrick's day is bacon and cabbage.

03-16-2013, 10:41 AM	#15
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, Nebraska	Thirdeye's recipe is awesome! __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes.