Did my corned beef and cabbage early


 
Tony C.

Tony C.

TVWBB Wizard
i have to work tuesday so i decided to just do mine today and eat leftovers then. i soaked the corned beef overnight and then dried it off and ground some black pepper on both sides.i smoked it with kingsford regular and 2 small hunks of apple. it was 160 after 5.5 hours so i brought it in and put it in a roasting pan and surrounded it with cabbage wedges that were sprinkled with garlic and onion powders. then i poured in 2 cans of beef broth and enough water to barely cover. it then went in the oven at 350 for almost 3 hours. i just pulled it out and the brisket is fork tender. letting it rest tented for 30 minutes and then it's munch time. i did taste a piece of cabbage and the smoked corned beef seasoned it perfectly. this was a 1st and hopefully it's good enough that i'll do it every year
 
OMG the best corned beef i have ever had

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That looks so good Tony! I've never had corned beef before, but I may have to now
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What do you have to soak the brisket in before cooking?

When you said just enough juice to cover, does that mean the whole works was submerged for 3 hours in beef broth and water?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A:
That looks so good Tony! I've never had corned beef before, but I may have to now
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What do you have to soak the brisket in before cooking?

When you said just enough juice to cover, does that mean the whole works was submerged for 3 hours in beef broth and water? </div></BLOCKQUOTE>

i soaked it in water overnight to get some of the salt out. and yes, the beef and cabbage were submerged in water and broth in the oven
 
Nice work Tony. I like the protocol.

I typically buy a few extras this time of year to toss on the bottom grate when running the wsm. Unfortunately we had a big group yesterday, so I ended up cooking all three.

I soaked these over night and they actually could have used a bit of salt. I'm not sure I'd do a full 24 hrs again. thoughts?
 
yea, i think over night is a tad much. next time i might just do a few hours and see which i prefer.
 
Tony,

That sure looks good! I put mine on about a half hour ago over lump and Pecan. Hope it looks and tastes half as good as yours does! I soaked mine for 24 hours changing the water every 4-6 hours. I used Chris A.’s rub and will wrap it and rest it in the cooler for two hours. We aren’t doing cabbage because the only cabbage I like is kraut, but not The Bride. We’ll have sliced, seasoned, baked red taters.

Happy St. Patty's!
 
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