Smoked Corned Beef

[Louis Cohen]

Inspired by the recipe at
http://www.zenreich.com/zenweb/smokedcornedbeef.htm and unable to find a
packer cut brisket, I have taken to smoking corn beef brisket points,
generally available at Safeway. These are remarkably popular at the office,
preferred over pulled pork or ribs.

The points seem to have more fat on and in them than do the trimmed flats
available as fresh brisket here. 10 hrs or so on the Kamado and it's
virtually pullable and still very juicy.

No, it's not a traditional brisket. But it's very good nonetheless.

Regards from sunny San Leandro

Louis Cohen
N37° 43' 7" W122° 8' 42"
"Whose cuisine reigns supreme?' - Fukui Kenji
http://members.home.net/louiscohen

[Bob Coctosen]

Louis Cohen <louis...@home.com> wrote:

> No, it's not a traditional brisket.

Indeed. It's pastrami, basically.

>But it's very good nonetheless.

Extremely good.

Dammit - now I'm craving pastrami and provolone on wheat bread with lots of
spicy brown mustard. Thanks, dude. : )

Jason

[burgers...@my-deja.com]

Instead of BBQ my rib roast, I chose to cook a corn beef(point cut) on
my water smoker. I added a could of apple chunk(3 in dia X 1 1/2 in
thick. And there is no smoke billowing out the chamber. There is if I
open the door to add coals and stir up the fuel a little, but it dies
down after a few minutes.

Is there something else I should be doing to get the smoke? Or is this
OK for smoking. I am not gonna mind on the beef, but ribs when I make
them, I think I want them smoked.

The temp is staying at 250 degrees. I hope this is a good temp for corn
beef.

Thanks

The burger man

Sent via Deja.com http://www.deja.com/
Before you buy.

[burgers...@my-deja.com]

Ah, finally cooked a cornbeef that turned out excellent. The only way I
use cornbeef is sliced for sandwiches. Often times, the meat was tough
and difficult to eat in a sandwich because you had to clamp down so hard
to prevent pulling the meat out of the bread. Not an enjoyable way to
eat:)

But todays cornbeef was like eating a peanut butter sandwich. To put it
simply, was absolutely wonderful to eat a cornbeef sandwich like it
came from the deli. I hope this was not simply an accident and that I
can do it again.

I have tried cooking it in the oven at 325, like the instructions
say:),tried boiling it on the stove(only once and never again) and BBQ
on the Weber. Today, I put it in the Water smoker and cooked it for
about 4 hours. The temp stayed pretty consistent at 250. I started
with a chimney full of hardwood briquettes and after about 3 hours added
about another 10 peices to make sure it stayed going. The temp dropped
to about 220 and never seemed to get back up to 250. Should I have
started these additional coals seperatley in the chimney and put them in
hot and ready to go?

I have another cornbeef in the freezer and will try it again in a couple
of weeks.

In article <8mkljm$q5a$1...@nnrp1.deja.com>,

burgers...@my-deja.com wrote:
> Instead of BBQ my rib roast, I chose to cook a corn beef(point cut) on

> my water smoker. I added a couple of apple chunks(3 in dia X 1 1/2 in

[Bud Sulborski]

I took your advice and smoked one yesterday. Put only some ground coriander,
ground bay, and lots of pepper (mix of black, white, green, and pink) as a rub.
Took it off at around 7 hrs. The neighbors went wild. A definite hit. What
little is left I want to try in a sandwich with honey mustard. Has the texture
of pastrami but a very distinct taste all its own. May become my personal
favorite.
Thanks for the tip.
Bud

[Edwin Pawlowski]

<burgers...@my-deja.com> wrote in message

> And there is no smoke billowing out the chamber. There is if I
> open the door to add coals and stir up the fuel a little, but it dies
> down after a few minutes.

> The temp is staying at 250 degrees. I hope this is a good temp for corn
> beef.

> The burger man

Temperature is OK. There is no need for billowing smoke. Even when you
don't see the smoke, it is doing it magic on the meat.
Ed
e...@snet.net
http://pages.cthome.net/edhome
.