Smoking for St. Patrick's Day?

Smokin'Ron said:

What other suggestion would be a good fit for the smoker and keeping with the St. Patrick's Day Traditions?

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Regardless of what you put in the smoker, drink a lot of beer while you're "tending" it...

A brine cured brisket and then smoked can be pastrami if you add the coriander and pepper crust before smoking it. IMHO

Calling smoekd corned beef a pastrami is both true and false really. True pastrami flavor can only be reached by using flavorings specific to pastrami. You can take a ready to cook corned beef, add some pastrami rub to it and smoke it and that would be pastrami. However, if you do not and stick with flavorings more like corned beef, or something altogether different, really all you have is smoked corned beef IMHO.

I have made pastrami at home by curing with a dry rub with pastrami seasonings in it, bagging and flipping every other day until it was ready, then smoked it with some pastramit rub. I've also just bought corned beef flats form the store and rubbend and smoked those as well. I like my own a little better, but it is rather convenient to just buy the premade corned beef I think.

Ron,
I adapted a homemade corned beef recipe I got from Cooks Illustrated several years ago with great success. You can re-jigger the spice bill to get more of a pastrami flavor. This recipe is great for the smoker and also works stove top, and slow cooker. As Dr BBQ would say “this requires advanced preparation”…Enjoy.

Homemade Corned Beef

Beef Brisket (point or flat), 4 to 6lbs
½ cup kosher salt
1 Tablespoon black pepper corns, cracked/course
¾ Tablespoon ground allspice
1 teaspoon dried thyme
½ teaspoon paprika
2 bay leaves crumbled

Directions:

1. Mix salt and seasonings together
2. Prick the brisket with large fork or skewer about 30 time per side, rub both side with salt mixture. Put the brisket in a 2 gallon ziplock, forcing out the air. Better yet if you have a Foodsaver use it.
3. Place the plastic bag on a rimmed sheet pan. Place another sheet pan on top of the brisket, add two bricks or other weight to the top of the second pan. Refrigerate for 5 to 7 days, turning once each day.
4. Rinse lightly and pat dry before smoking
Notes: 1) This corned beef is not pink, the pink corned beef you buy in stores gets its color from food dye. This corned beef is light grey but comes out nicely in the smoker, you will have a nice smoke ring. 2) for more of a pastrami flavor add more pepper and paprika.

[FONT=&quot]Ron,[/FONT]
[FONT=&quot]I also like Colcannon as a side with Corned Beef or Pastrami...
[/FONT]
[FONT=&quot]
[/FONT]
[FONT=&quot]Colcannon[/FONT]
[FONT=&quot]Makes 8 - 10 servings[/FONT]
[FONT=&quot]Directions:[/FONT]

[FONT=&quot]This is a traditional Irish potato and cabbage dish that goes very well with corned beef. While a traditional Irish dish it is a staple of Irish Halloween – but it works well during St Patty’s Day meal. [/FONT]

[FONT=&quot]Tip: [/FONT]

[FONT=&quot]Combined leftover colcannon with diced corned beef to make a superb corned beef hash. Substitute stock from corned beef instead of water to increase the flavour. [/FONT]

[FONT=&quot]3[/FONT]
[FONT=&quot]Lbs russet potatoes, peeled, and diced.[/FONT]
[FONT=&quot]1[/FONT]
[FONT=&quot]Small head cabbage, cored, and finely shredded[/FONT]
[FONT=&quot]1[/FONT]
[FONT=&quot]Lb smoked ham or Irish bacon, cooked, cooled, and diced.[/FONT]
[FONT=&quot]½[/FONT]
[FONT=&quot]Lb, Irish butter, divided.[/FONT]
[FONT=&quot]3 or 4[/FONT]
[FONT=&quot]Scallions, finely chopped[/FONT]
[FONT=&quot]1 ¼[/FONT]
[FONT=&quot]Cups, hot milk[/FONT]

[FONT=&quot]Salt and pepper to taste[/FONT]

• [FONT=&quot]Add diced potatoes to large sauce pan, cover with cold water add salt. Bring to a boil.[/FONT]
• [FONT=&quot]Boil potatoes until soft, about 15 to 20 minutes.[/FONT]
• [FONT=&quot]Drain potatoes, return to sauce pan, shake lightly to remove all water.[/FONT]
• [FONT=&quot]Mash or rice potatoes, add half butter in pieces, slowly add hot milk stirring to incorporate. Season with a bit of salt and pepper.[/FONT]
• [FONT=&quot]Boil cabbage in water for about 15 to 20 minutes, drain and chop coarsely, and return to pan.[/FONT]
• [FONT=&quot]Gently fold diced cabbage, ham, and scallions, to mashed potatoes. Add salt and pepper to taste. Garnish with parsley and serve immediately. If making to serve later, turn out colcannon into baking pan, keep warm in oven at 170 degrees.[/FONT]

Smokin'Ron said:

Always, just has to be green right?:mrgreen:

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Um....













NO!!!!!

It'll be the regular boiled dinner for us. My wife let's me do that once a year and I'm not about to skip a year.

Traditionally the Irish boil back bacon with potatoes and cabbage.

The whole corned beef for Saint Patrick's day thing is an American invention from the pubs of New York and Boston (cheap eats for the masses).

Maybe someone would like to cure/smoke some back bacon to go with their cabbage. (you could even use the leftovers for "rashers" with your eggs the next morning.)