Some bear views of my corned beef smoke today


 
Frank H

Frank H

TVWBB Gold Member
I was really unsure about smoking a corned beef on my WSM , but I have to say , it came out great!

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To see all the pictures , just click on this thumbnail....



I would cook this again in a heartbeat.! Thanks for looking.
 
That's nice Frank. This is the corned beef that they sell in a package with all sorts spices and its in a liquid? At what temp did you pull off the smoker?
 
Looks great Frank...couple questions...wouldn't the meat pick up more smoke flavor without the pan? Did you slice it all warm?

Just wondering! I been needing to do this again...seems last time I did this I let the meat chill in the fridge overnight and it was way easier to slice up!

Boy I could go for some pastrami now...
 
Tony R said:
That's nice Frank. This is the corned beef that they sell in a package with all sorts spices and its in a liquid? At what temp did you pull off the smoker?
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Yep. Grocery store packaged point cut. About 3 lbs. gave it an hour soak in cold water to de salt it a bit.... the spice packet didn't get used :-)
I pulled this off at 195 but it was also probe tender.....the meat fork pierced it like a hot knife thru buttah!
 
Morgan C. said:
Looks great Frank...couple questions...wouldn't the meat pick up more smoke flavor without the pan? Did you slice it all warm?
Just wondering! I been needing to do this again...seems last time I did this I let the meat chill in the fridge overnight and it was way easier to slice up! Boy I could go for some pastrami now...
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Thanks Morgan. You are right about the smoke being less with the pan,but I tend to want my stuff to be not TOO smoky as I'm trying to win my wife over to smoked meat . she has not been a fan in the past. The other reason I use the pan is that I save the juice that drips out. You add that stuff to baked beans or a gravy and it adds a depth of flavor that everyone loves but can't identify....it's rich and smoky and really complex.
I did slice some of it warm and it works well if the knife is sharp , but you are right. It is way easier to slice cold.
I think this will be good on rye bread with some melted Swiss and spicy mustard ...just like pastrami
 
That looks awesome! I am guessing, but it looks like you smoked a point. That's the only way to go for smoking corned beef. Again, looks fantastic!
 
Frank H said:
Thanks Morgan. You are right about the smoke being less with the pan,but I tend to want my stuff to be not TOO smoky as I'm trying to win my wife over to smoked meat . she has not been a fan in the past. The other reason I use the pan is that I save the juice that drips out. You add that stuff to baked beans or a gravy and it adds a depth of flavor that everyone loves but can't identify....it's rich and smoky and really complex.
I did slice some of it warm and it works well if the knife is sharp , but you are right. It is way easier to slice cold.
I think this will be good on rye bread with some melted Swiss and spicy mustard ...just like pastrami
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Right on...I hope you win the wife over...
For what ever reason I was totally thinking pastrami and not just a hot corned beef dinner!
 
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