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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-19-2010, 06:37 AM | #1 |
Full Fledged Farker
Join Date: 06-09-09
Location: Cincinnati, OH
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Smoking for St. Patrick's Day?
In the spirit of St. Patrick's Day, I was wondering if anyone has corned and smoked a brisket? I'm looking to do a couple and just curious of others' experiences.
My understanding is that after the corning, throwing it on the smoker will make it more like a pastrami, just want to confirm. What other suggestion would be a good fit for the smoker and keeping with the St. Patrick's Day Traditions?
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3 - Brinkman Offset Smokers; 2 UDS' 1 w/Weber Lid and 1 with an Odd Lots Special Lid; 2 - Turkey Fryers; 2 - Gassers (Large and mini me); Maverick ET73 1- Cheap Charcoal grill (gone to the graveyard) |
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02-19-2010, 06:44 AM | #2 |
is one Smokin' Farker
Join Date: 10-30-07
Location: Melbourne, FL
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Regardless of what you put in the smoker, drink a lot of beer while you're "tending" it...
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Steve - Currently cooking on: WSM Weber 22.5" Kettle (2X) |
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02-19-2010, 06:45 AM | #3 |
Full Fledged Farker
Join Date: 06-09-09
Location: Cincinnati, OH
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Always, just has to be green right?
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3 - Brinkman Offset Smokers; 2 UDS' 1 w/Weber Lid and 1 with an Odd Lots Special Lid; 2 - Turkey Fryers; 2 - Gassers (Large and mini me); Maverick ET73 1- Cheap Charcoal grill (gone to the graveyard) |
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02-19-2010, 06:52 AM | #4 |
is One Chatty Farker
Join Date: 02-03-07
Location: Narragansett RI
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A brine cured brisket and then smoked can be pastrami if you add the coriander and pepper crust before smoking it. IMHO
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Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ |
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02-19-2010, 07:34 AM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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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.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-19-2010, 07:41 AM | #6 |
On the road to being a farker
Join Date: 01-01-10
Location: Atlanta, GA
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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.
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02-19-2010, 07:45 AM | #7 |
On the road to being a farker
Join Date: 01-01-10
Location: Atlanta, GA
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Ron,
I also like Colcannon as a side with Corned Beef or Pastrami... Colcannon Makes 8 - 10 servings Directions: 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. Tip: 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. 3 Lbs russet potatoes, peeled, and diced. 1 Small head cabbage, cored, and finely shredded 1 Lb smoked ham or Irish bacon, cooked, cooled, and diced. ½ Lb, Irish butter, divided. 3 or 4 Scallions, finely chopped 1 ¼ Cups, hot milk Salt and pepper to taste
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Large BGE (with DigiQ II), Weber: Kettle (2nd OTG in rehab), Spirit, & Q, Green Thermapen |
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02-19-2010, 08:39 AM | #8 |
Full Fledged Farker
Join Date: 06-09-09
Location: Cincinnati, OH
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Thanks for the input everyone, definitely gets some ideas going.
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3 - Brinkman Offset Smokers; 2 UDS' 1 w/Weber Lid and 1 with an Odd Lots Special Lid; 2 - Turkey Fryers; 2 - Gassers (Large and mini me); Maverick ET73 1- Cheap Charcoal grill (gone to the graveyard) |
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02-19-2010, 09:58 AM | #9 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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02-19-2010, 01:13 PM | #10 |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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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.
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Life's a party with a Backwoods Party! |
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02-19-2010, 02:02 PM | #11 |
On the road to being a farker
Join Date: 10-12-09
Location: Northeastern NJ
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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.) |
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02-19-2010, 02:06 PM | #12 | |
Full Fledged Farker
Join Date: 06-09-09
Location: Cincinnati, OH
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Quote:
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3 - Brinkman Offset Smokers; 2 UDS' 1 w/Weber Lid and 1 with an Odd Lots Special Lid; 2 - Turkey Fryers; 2 - Gassers (Large and mini me); Maverick ET73 1- Cheap Charcoal grill (gone to the graveyard) |
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