View Full Version : How are you doing your corned beef tomorrow? And what should I do with mine?
CakeM1x
03-16-2016, 05:16 PM
The store I bought mine from was a whole packer split in half lengthwise @10lbs. Cut off a pretty big chunk of the flat and threw it in the SV for 10 hours at 180 and will chill and reheat tomorrow in a pan with some juice covered to steam.
The other chunk is mainly the point the flat meats the point. I'm deabting throwing it on the kamado joe, spinning it on the weber genesis, or roasting it in the oven. I've always roasted in the past (turns out great) but the addition of the joe and roti this year gives me some more options. I want it traditional so I don't want any smoke (I made pastrami about 2 weeks ago).
So how are you doing yours and what do you elect I do for the other half of my corned beef? Happy St Patty's Day!
ichbin73
03-16-2016, 05:51 PM
I did two whole corned briskets yesterday smoked basically like any other brisket except I wrapped in paper quicker because I wanted lighter bark. Slathered with mustard and used a more "corned beef" like rub (mustard, pepper, dill weed, rosemary, less salt...) cooled them and cut them and will add most of it to the corned beef and cabbage I'll be making tomorrow.
I am doing mine a day early...and using this recipe for the first time. :
http://www.snakeriverfarms.com/recipes/corned-beef-converts-a-story-recipe/
Melissaredhead
03-16-2016, 07:09 PM
Last weekend I smoked a corned beef to the stall about 155. It's been wrapped in the fridge since Sunday. I'm steaming it for about an hour or so tomorrow.
It's my first attempt at home made pastrami.
Fingers crossed.
Slainte!
Ron_L
03-16-2016, 07:55 PM
For St. Patrick's Day we go traditional and simmer it along with red potatoes and cabbage wedges. Any other day it would be pastrami :-D
bradymartin
03-16-2016, 08:08 PM
how do you cook a brined one in package? instructions say to add seasoning packet and simmer for 2 or so hours but wondering if i should cook it on my pbc instead.
thunderalley3
03-16-2016, 08:15 PM
Sous Vide, mine is going in at 10 tonight, into the fridge at 8 tomorrow morning. Cabbage and potatoes and carrots on around 5 tomorrow night in the juices from the bags, steam the corned beef after slicing and happy eating for all, for 2-3 days.
Longhorn01
03-16-2016, 08:54 PM
Know it's not BBQ or smoking but always do mine in the crock pot with (4) Guinness along with the spice packet. Cook overnight then chill and eat the next day either by itself or on good Rye bread. Usually simmer/cook some cabbage in a hard cider with a bit of sugar to accompany with. Never fails!
Ducksmoke
03-16-2016, 09:36 PM
I love a corned beef sandwich with coleslaw, Swiss cheese, and Russian dressing. I hate the boiled dinner, but it's my wife favorite.
This came from somebody on the site, but I don't remember who. It's great, I cook 14-20 flats each year for the local American legion, and everybody likes it. The ladies aux does the Potatos and cabbage with the cooking liquid.
Wish I could Rember who posted this, it's a winner.
2 (3 pound) corned beef briskets with spice packets
2 (12 fluid ounce) bottles beer
2 bay leaves
1/4 cup peppercorns
1 bulb garlic cloves, separated and peeled
Place the corned beef briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1 inch. Add the bay leaves, peppercorns and garlic cloves. Cover, and bring to a boil.
Once the liquid comes to a boil, reduce the heat to medium-low, and simmer for 4 to 5 hours, checking hourly, and adding more water if necessary to keep the meat covered.
Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. I discard the cooking liquid, but it can be used to cook cabbage and other vegetables if desired.
CakeM1x
03-16-2016, 10:03 PM
All your methods sound tried and trued and I know they work. Hell, mine currently works. But just seeing if anyone has a recommendation beyond my typical roast job.
Mred21
03-16-2016, 10:16 PM
We do it in the crock pot with whatever potatos we have, cabbage and button mushrooms ( somthing my wife added a few years ago. I have been doing some version of the boiled corned beef my whole life.
I always do at least two.
One is always traditional boiled.
Last year did one on the gasser rotisserie
Everyone loved it.
This year braising in Guinness 12 hrs @215.
Always put in cabbage, carrots, and red potatoes for flavor.
But for eating, I will braise cabbage, carrots, and potatoes in Jameson and ACV.
Much more flavor than boiled.
Hoping enough left over to make hash on Saturday breakfast
Magnum338
03-16-2016, 11:19 PM
I've recently tried doing my corned briskets from Costco in an old fashioned cast iron Dutch oven with lid on. I soak them for 24 hrs in water, doing a couple water exchanges getting the salt out. I put the brisket in the the Dutch oven with a little broth at 300 for 1 hr per pound and they have turned out exceptionally well. I cook the cabbage, carrots,etc on the side and my wife loves it. Not a traditional smoker cook but would suggest trying it one time to see how you like it. I cook either in my pellet grill ( outside ) or inside in the electric oven
Yendor
03-16-2016, 11:34 PM
Corned a brisket packer flat a couple weeks ago (made point into burnt ends) and smoked til probe tender last Saturday. In the fridge since ready to make Rubens tomorrow, as is tradition in my house. Doing it 2 years in a row is tradition right?
The Boiled:
http://img.photobucket.com/albums/v94/pjmad/Hunger/EAAE7A6B-7F80-475C-8A86-C4591C4EE554_zpsefjf8a5v.jpg (http://smg.photobucket.com/user/pjmad/media/Hunger/EAAE7A6B-7F80-475C-8A86-C4591C4EE554_zpsefjf8a5v.jpg.html)
and The Braised:
http://img.photobucket.com/albums/v94/pjmad/Hunger/791E27E6-4EB2-47BE-B017-EA025F5C542D_zpsbt35luh8.jpg (http://smg.photobucket.com/user/pjmad/media/Hunger/791E27E6-4EB2-47BE-B017-EA025F5C542D_zpsbt35luh8.jpg.html)
hammb
03-17-2016, 09:15 PM
I did mine in the steamer insert in my stockpot this year. I like the corned beef boiled in the crockpot all day like most people do it, but it typically is overcooked/waterlogged. This time I put the flat in the pasta insert of my big stockpot, filled up with some of my brine so it was just to the bottom of the pasta insert, then simmered for about 3 hours with the lid on. It turned out perfectly.
The last 30 minutes I put some potatoes under the beef to cook and soak up some of those juices.
I did fried cabbage in bacon grease with onions & garlic in cast iron (soooooo much better than boiling the cabbage). Also baked up a loaf of Rye Bread for the side. The point will become pastrami (hopefully tomorrow I can fire up the WSM). Obviously with leftover bread and corned beef reubens and hash are on the docket for the near future :)
CakeM1x
03-17-2016, 10:40 PM
The sous vide at 180 for 10 hours and then chilled then steamed to served turned out sub par. The regular roasting method I use turned out bad too. I presoaked to draw out the cure which I usually never do but I see regularly to do for pastrami. Maybe I got a garbage brisket but this was the worst corned beef I've ever done. Next corned beef wont be getting a soak cuz what I tasted tonight tasted like boiled beef, both styles.
MisterChrister
03-17-2016, 11:17 PM
Well, thanks for the honest report! Always good to know what works, and what doesn't.
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