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Unread 02-24-2013, 11:14 AM   #1
BBQ John
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Default Looking for a good Corned Beef recipe

Hello everybody, I am wondering if anybody has a good corned beef recipe for the grill? With St. Pattys Day fast approaching I would like to try cooking one on the grill this year. Thanks in advance!
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Unread 02-24-2013, 11:39 AM   #2
IamMadMan
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I use this, but add 1 Tsp of McCormick Pickling Spice to the brine as well...

Corned_Beef.pdf

You can also use leaner cuts of beef roasts as well.
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Unread 02-24-2013, 03:49 PM   #3
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Thanks but I was looking more for techniques/recipe for the actual grilling of the corned beef.
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Unread 02-24-2013, 04:32 PM   #4
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If grilling is all you are doing then corned beef is NOT going to turn out well.
I pressure cook mine for an hour and then smoke it, I do that regularly.
Turn the pressure cooker water into a glorious soup, just had a cup for breakfast!
Worlds most economical cut!
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Unread 02-24-2013, 05:10 PM   #5
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If you take a store bought corned beef brisket (or round or whatever) and smoke it you'll get a mock pastrami, John. It's excellent!

Brother ThirdEye has some great information on his web site...

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

Plus, here's some that I did recently...

http://www.bbq-brethren.com/forum/sh...d.php?t=123539

It's important to soak the corned beef in water for a while (typically 24 hours) to pull some of the salt out of it.

Also, there is a Google search box near the bottom of the page that searches just this site. there are lots of idea for corned beef.
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Unread 02-24-2013, 05:50 PM   #6
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Thank you very much kind Sir. These are along the lines of things I found while searching the internet, I just wanted an expert opinion so I came here. This helps alot!
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Unread 02-24-2013, 05:59 PM   #7
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Yep those are exactly what I am looking for.....again....THANK YOU GUYS
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Unread 02-24-2013, 06:00 PM   #8
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I did some larnin' too, from ronelle's pics I larnered our corned beef is topside whereas yours looks like brisket?
Definitely not topside!
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Unread 02-24-2013, 06:23 PM   #9
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Quote:
Originally Posted by buccaneer View Post
I did some larnin' too, from ronelle's pics I larnered our corned beef is topside whereas yours looks like brisket?
Definitely not topside!
Yeah, most corned beef here is brisket, but you'll find other cuts. Round is fairly common but is leaner that brisket and just isn't as good to me.
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Unread 02-24-2013, 06:34 PM   #10
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Quote:
Originally Posted by Ron_L View Post
Yeah, most corned beef here is brisket, but you'll find other cuts. Round is fairly common but is leaner that brisket and just isn't as good to me.
I hear ya!
Topside (prolly a different name there) is the leanest of beef and I claim it to be inedible, never buy it.
Except corned, then soak it in water and turn it into cold cuts or faux pastrami.
They often slice it and sell it as "Heart Smart Stir Fry Beef' and housewives buy it up.

I guess it saves on dental floss....
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Unread 02-24-2013, 06:53 PM   #11
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mmmm....corned beef, er, pastrami.

What I do, not that there aren't a bunch of other or better ways, but what I do is go down and grab a 10 to 12 pound corned brisket flat, which I then soak in water for 24 to 36 hours, depending on my schedule. I avoid the vac pack grocery store stuff like the plague. It tends to shrivel into nothing once you cook it. Anyway, after soaking, remove and pat it dry.

Then I take a blend of peppercorns, pickling spice, coriander, mustard seed, red pepper flake and run it through the spice grinder to make the rub of all pastrami rubs. Rub 'er down and proceed pretty similar to that of doing your favorite brisket for sammies. Wrap whenever you normally would, and add beef or chicken broth if you wish. Low sodium broth tends to be best, as there is still a ton of salt in the flat from the brine. I smoke with pecan and maybe some apple/cherry combination. Amazing is all I can say.

Oh, and the soak is worth it. Without it, it can be mighty salty. Also, NO salt in the rub! I have also played with mustard of different sorts under the rub as a slather, worked great as well.

No need to boil, or pressure boil first if you are going low and slow and do the soak and then the wrap with some broth to the finish. Most tender and juicy corned beef/pastrami ever! And the flavor is heavenly.
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Unread 02-24-2013, 07:02 PM   #12
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^^^Very similar but Ive dropped the slather
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Unread 02-24-2013, 07:05 PM   #13
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I have dropped it as well, but there were a few times that the "testers" really liked it. I enjoyed it as well, but prefer without. One of my favorite things to do in the smoke though. Have to do a couple at a time.
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Unread 02-24-2013, 07:13 PM   #14
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I have seen similar recipes to what I am seeing here but with a few twists. One I am intrigued by is after doing the water soak the day before, marinating it in Guiness. Nothing says St. Pattys Day corned beef like Guiness.
What is a good finished temp? I have seen everything from 165 to 180. IF 165 is the goal, when would I foil it? 115-120?
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Unread 02-24-2013, 07:14 PM   #15
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I use a butchers corned beef,soak in water and rinse for a few hours.
Pat dry and put in a bag tight with pastrami type seasoning with a half cup of maple syrup.
Let it sit for at least 24 hours.
Then smoke it low until it hits 68c/155f,remove wrap and let it sit for a few hours at the same temp.
Cuts and tastes great,to us any who.
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