Happy St Patty’s Day! Corned Beef anyone?

[Rib Rub]

Hello gents,

I want to do a Corned Beef this weekend for St Patricks. This would be my first on the smoker. Looking for a great recipe and directions on how to do it for the best results. I will be doing on my pellet grills so any advice on cooking times, levels and which pellets would make the best Corned Beef.

Thanks for any help.

[bergenguy]

Well, if you corn a beef and then put it on the smoker it is Pastrami. Which is fine because corned beef was born when the NY Irish lived amongst the NY Jews and decided to marry the cured beef part of the recipe with cabbage (like the Irish dish of boiled pork shoulder with cabbage).

So my favorite is from the book "Charcuterie". Make a brine with:
8 lb brisket
1 pound of salt
5 tsp peppercorns
2 tsp coriander
5 tsp yellow mustard seeds
3 juniper berries
10 cloves
3 bay leaves
1/4 cup curing salt 1
11 qts water

cure for about 10 days. Now you have Corned Beef. Simmer in a pot with cabbage and other aromatics until tender

If you want Pastrami, skip the simmering in water and crust with crushed
coriander seeds
peppercorns
cumin seeds
yellow mustard seeds
a little brown sugar, paprika and cayenne

cold/warmish smoke until the Internat Temp is 150F. I use maple and apple wood, but really any smoke that you prefer will do.

have fun and let us know how it turns out.