Plain Corned beef


 
D

Dave L.

TVWBB Pro
What does corned beef taste like if you smoke it without putting anything on it before hand? I am thinking about taking one out of the package, soaking it to remove the salt and putting it in the smoker without putting anything on it. I really don't want to make fake pastrami. I was thinking about having something different. Any thoughts about what I can do with it besides the same old pastrami? Or will it taste like corned beef no matter what I do to it?
 
i had a customer try this and he said it was the worst thing he had ever done. i am a butcher and i wouldnt recomend it.corned beef are injected for the purpose. and smoking them is not it
 
I have smoked many of store bought corned beef to make faux pastrami and everyone has turned out very good. I soaked overnight as previously mentioned and added coarse ground coriander, garlic and pepper. I think if you smoked the corned beef without the added seasonings I've mentioned, it will taste fine, but will taste kinda like.....smoked corned beef, which is not a bad thing. I say, go for it and see how you like it.

Here is a recent cook if you're interested.
 
Thanks Larry, I think thats kind of what I'm looking for. As I said I am trying to stay away from pastrami. I'll try smoking it plain and see what happens. I also would like it to be more tender. Do you think I could bring it up to maybe 185-190 degrees internal to make pulled corned beef without it drying out?
 
If you're trying to stay away from pastrami, smoking it is the opposite of what you should be doing. The primary difference between corned beef and pastrami is the cooking method. Corned beef and pastrami are both cured. After that, it diverges. Corned beef is boiled for a couple hours, then sliced. Pastrami is smoked to 165 or so, then steamed to make it tender. Pastrami also gets a good coating of spices like pepper and coriander.

If you want to avoid the steaming part in order to maintain the smoke, then you can foil it and cook up to 195 to get your pulled corned beef idea. Probably wouldn't dry out. then again, you're pretty much making pastrami, minus the spicy coating.
 
I know when we do corned beef for St. Patrick's day it comes out fork tender after doing it in the croc-pot for a few hours. You don't need a knife for it. That's what I'm looking for. I guess your right about it being pastrami. It has already been cured so it's going to be some sort of corned beef/pastrami in the end. I am just looking for a way to pull it instead of slicing it without drying it out. How about if I take it to about 165 then foil it to 195 or so. Something like a pork butt. I would think it has enough fat in it to work.
 
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