Smoking Corned Beef Brisket Friends Idea


 
T

Tom Raveret

TVWBB Pro
A buddy of mine bought a already corned beef brisket point. Does anyone have ideas to add to mix or has anyone tried this and may have some results on smoking one of these? Thanks for the ideas and feedback.

I had him look at the quick pastrami recipe but wanted to see if there were any other ideas out there?
 
I see you're already aware of the link I posted. Hopefully someone else has an idea. I haven't done either corned beef or pastrami... yet.
 
If your going to make pastrami out of it your best bet would be to soak it for at least a day or more in fresh water and change it a couple times a day to remove the salt. Store bought is very salty. Google pastrami rub. Then dry rub the corned beef. Smoke it till it reaches 165 to 170 then steam it till it hits 200 internal. You will be pleased. Here's the one I did last week.
thanksgiving055.jpg
 
I've actually been whiling away the winter months by doing some research on pastrami and bacon. Here's a rub recipe I found that's been copied with praise elsewhere. It's from http://bbq.about.com/od/rubrecipes/r/bl20223b.htm


If you are interested in turning corned beef into pastrami this is the rub for you. Make sure it is rubbed into the meat really well before you place the beef into the smoker.Prep Time: 10 minutesIngredients:
* 4 tablespoons kosher salt
* 4 tablespoons paprika
* 3 tablespoons coriander seeds
* 3 tablespoons brown sugar
* 2 tablespoons black peppercorns
* 2 tablespoons yellow mustard seeds
* 1 tablespoon white peppercorns
* 8 cloves garlic, minced
Preparation:Combine coriander seeds, peppercorns and mustard seeds in a spice grinder. Grind coarsely. Add in remaining ingredients and mix well. Rub is now ready to use. It may be stored, refrigerated in an airtight container.

slicing_pastrami.JPG
 
heed Robert's recommendation to soak the brisket prior to smoking. They are typically boiled which will take out most of the salt, if they aren't boiled they end up fairly salty. I like to bake corned beef, so I always soak it for 24 hours first.

And Mike's rub looks about right. I used a similar, if not identical one, when I smoked some.
 
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