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Unread 12-27-2006, 03:58 PM   #1
Knows what a fatty is.
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Default corned beef

anyone ever try to prepare this on the grill or smoker? im thinking about giving it a go.

any thoughts?
[B]brinkmann smoke n grill

[/B][CENTER][B][COLOR=Green]if your lucky enough to be irish, then you are lucky enough[/COLOR][/B]
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Unread 12-27-2006, 05:57 PM   #2

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Hi Rev! A quick search for corned beef or pastrami (smoked corned beef) will probably keep you busy reading for a while!
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Unread 12-27-2006, 07:42 PM   #3
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Rev, search for my buckboard brisket threads.

I smoked a corned beef. It was ok. I prefer curing a flat using the buckboard bacon cure. To me it has a better taste.
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Unread 12-28-2006, 12:30 AM   #4
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not plugging another site but if you go to the weber virtual bullet site their is a good step by step with pics
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Unread 12-28-2006, 08:40 AM   #5
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Not plugging it either but it is a good site, just have to get a WSM now.
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Unread 12-28-2006, 08:45 AM   #6
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I bought 2 of those Corned Beef in the cryovac packs a couple of weeks ago. I smoked one and my wife cooked the other one like the recipe calls for on the package (boiling with the spices for about 300 hours or something).
My smoked one tasted OK. Her's was (guess what?) Corned Beef!!!
She sliced it really thin with my meat slicer and it was EXCELLENT.
Mine was just OK.
So, if ya want Corned Beef, just do it like the recipe calls for on the package.
I would not smoke another. Wasn't worth it to me.
Smoke On!!!!!!!!
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Unread 12-28-2006, 08:52 AM   #7
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Trick to smoking a corned beef brisket is to soak it in water for four days changing the water every morning and night. I put the spices that come with the corned beef in my pepper grinder and add it to the rub. Make sure the rub you use does NOT contain any salt. Smoke it like you would a regular brisket then foil and cooler for a few hours.
"You can't always get what you want but if you try sometime you just might find you get what you need"

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