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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-11-2013, 07:50 PM   #1
Fishin4bass723
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Default Corned Beef??????????

Can you smoke a corned beef brisket flat? I assume you can but how does it taste?
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Unread 12-11-2013, 07:52 PM   #2
IamMadMan
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Of course... Coat it with pepper and a little garlic powder and smoke it and you then have pastrami.. I add other spices as well for my own individual tastes.
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Unread 12-11-2013, 07:53 PM   #3
Fwismoker
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Ummmmm FABULOUS.
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Unread 12-11-2013, 08:05 PM   #4
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Yep, it tastes great.
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Unread 12-11-2013, 08:53 PM   #5
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Yep, cook like a brisket, adjust the time, foil and rest, slice and serve.

Or do the pastrami thing, steam, let cool, slice thin and indulge for lunch all week

Tastes great, I don't do it often enough
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Unread 12-11-2013, 09:05 PM   #6
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Some folks soak the corned beef in cold tap water for 24 hours. This removes some of the salt from the meat.
I usually change the water 3 times in that period. Still tastes fine to me.
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Unread 12-11-2013, 09:10 PM   #7
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What i t do you pull it at ????
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Unread 12-11-2013, 09:15 PM   #8
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Make pastrami .

I cook to IT of 150 then wrap in foil with beef broth and take to IT of 190.

Perfect I think.
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Unread 12-11-2013, 09:25 PM   #9
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Fantastic pastrami. Soak it in cold water for an hour, pat dry, coat with cracked pepper, smoke with hickory to 165 and then foil it with a little broth for steam and take it to 185 or so.
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Unread 12-11-2013, 09:34 PM   #10
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^^^^what bbqbull says...Soak and reduce the salt quantity and smoke to awesome goodness!
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Unread 12-11-2013, 09:39 PM   #11
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Now I am torn do I make pastrami or do I soak it for 24 hrs? HMMMM decisions decisions
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Unread 12-11-2013, 09:43 PM   #12
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I took my last one to probe tender no wrapping and it was great.
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Unread 12-11-2013, 09:48 PM   #13
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^^^^^ Will try my next one without foil.
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Unread 12-11-2013, 10:23 PM   #14
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The corned beef is just way too salty if you aren't going to boil it. You really need to get that salt out if you are going to smoke it. I go 48 hours in water in the fridge and I change it several times. I am very happy with my Pastramis. I smoke at 250-275 until 160 or so IT. foil and cook till probe tender or about 190+ IT
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Unread 12-12-2013, 08:09 AM   #15
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I've done a few of them and it might almost be our favorite thing to smoke. The last one I just rinsed off in the sink and tossed on the smoker. And it was fantastic.

Just cooked like brisket, no foil or paper or anything. Just cooked until probe tender!
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