I have had brisket on the brain ever since I bought my Stillwater a few weeks ago. Today I stopped at Safeway for lunch and made a detoure down the meat isle. There it was a one and a half pound package of brisket for only $7.50! I dropped it like a hot coal. On the way home this evening I was doing my weekly shopping at my regular store which is a bit more down to earth. They didn't have brisket per say but they did have corned beef. Now I know we already went through the difference between corned beef and brisket but there was something different about this batch. It came in a sealed plastic pouch like regular corned beef but upon inspection I noticed that there was a separate spice package included with the meat. Is the meat treated in any other way? If I don't add the spices is it just a plain brisket or do they brine it in something? Ultimately it doesn't really matter because it's getting smoked any way and I am sure will be good. Just trying to figure out what I have here. It was a terrific deal. Got ten pounds for $1.18 a pound. Also I was wondering what difference the thickness of a brisket makes in the final outcome. I have seen some two and three inch thick slabs pictured here. What I got were three thick chunks of brisket about 3 1/2 pounds each. They look more like a small roast that a flat brisket. I'm guessing they are about four inches thick. I'm curious how that will affect the outcome. Is thinner preferable.
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Brisket question.
- Thread starter Hoorenga
- Start date
B
BrooklynQ
Guest
Usually the spice packet is for the boling water when cooking, but the meat has already been corned.
G$
is One Chatty Farker
Hoorenga said:
Sounds like a corned beef brisket point (as opposed to the flat). It will smoke fine at about 1.5 hours per pound at 225, I think. Most here will tell you to soak it in water for 24 hours or more to remove some salt.
However, when I did corned beef points, I did not soak the salt out, just rinsed and rubbed with Worcestershire sauce then coated with black pepper, onion powder and garlic powder.
Bear in mind, this is nothing like 'normal' brisket, in my opinion. Just not the same thing at all. Good deli meat though.
I got off my fat arse and did a search for "corned Beef" on this site and pretty much answered my own question. Guess I'll have to wait for another burn to find out what real brisket taste like. Though from what I read I'm still in for a treat. Thanks guys.
Neil
Quintessential Chatty Farker
Hey Hoo, take those spices that came with your corned beef brisket and grind them up in a pepper mill and add to your rub. Remember to change the water a few times when soaking the brisket to desalt it.
scottm4300
Full Fledged Farker
I did one like this a couple of weeks ago - corned beef with the seperate little spice packet. I only soaked mine for 14 hours, and did three water changes in that time. It was real good - but just a touch saltier than I'd like. In the future, I'll soak it for a full 24 hours.
Brisket Points
Sounds like what I got are three 3 1/2 pound corned beef,brisket points. They are quite chunkey. Like little roasts. How would it be if I cut them on the diagonal or just halved them long ways? I'm thinking that if they were thinner they would end up being a bit more flavorfull with the extra rubb and smoke?
Sounds like what I got are three 3 1/2 pound corned beef,brisket points. They are quite chunkey. Like little roasts. How would it be if I cut them on the diagonal or just halved them long ways? I'm thinking that if they were thinner they would end up being a bit more flavorfull with the extra rubb and smoke?
G$
is One Chatty Farker
no, just smoke them.
Solidkick
somebody shut me the fark up.
Smoking a corned beef wasn't worth the charcoal and wood I used....boil it with some cabbage.........
chad
somebody shut me the fark up.
Solidkick said:
I agree! I've done 'que corned beef - nasty POOPIE!
Cabbage, carrots, potatoes! That's the ticket.
Unless you want pastrami.
Note: Lambrusco alert!
Guess I'm goin' to have a lot of pastrami. I started soaking it in water today in hopes that it would remove more salt and undesirable flavors, the more I soaked it. Gues I'll be able to add my opinnion to the thread next time some one asks about smoking corned beef. I'll let you all know how it goes. I'll probably cook something else as well just for back up incase the family doesn't like it.
chad
somebody shut me the fark up.
Pastrami is great - it's just not 'que!
Yeah, soak, change the water, soak, change the water, etc.
Yeah, soak, change the water, soak, change the water, etc.
B
BrooklynQ
Guest
corned beef sucks when smoked. IMHO
boil it.
boil it.
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It will be great, Hoo! Slice it thin and make some great sammies!
MoKanMeathead
is Blowin Smoke!
smoked corned beef is pastrami - GOOD!
Neil
Quintessential Chatty Farker
Ron_L said:
Let it sit in the fridge for a day before slicing, makes the task much easier to get it very thin. The thinner the slices the better. Ask the deli manager at the store you bought it from if you can bring it in and have them slice it on their commercial meat slicer. I used to do that all the time before I got my own meat slicer.
Chad and Mr. Kick were right, Pastrami! I did the corned beef last night and ended up with some nice lunchon meat. I even soaked the meat for 48 hours, changing the water four times. The first batch of water was pretty salty. After that, not much more salt seemed to be coming out. Guess I'm going to actually have to buy a brisket to find out what a brisket tastes like. I would say to any one who isthinking about smoking a corned beef brisket and expecting brisket, forget it. You will get some excelent sandwhich meat but it isn't what I would consider Q. I wasn't expecting it to be as salty as it was because of the soaking. You guys were right, but I had already bought the meat and had to try it to find out for myself. The dog is going to eat well for a while as I have ten pounds of the stuff. Glad I didn't try to do it on Saturday for the family dinner. Would have gotten some strange looks. All I got to say is "forget smoking it and Boil it with cabbage."
