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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...
Click to expand...

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
Click to expand...


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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