Smoked corned beef

[The scout]

threw  one in the smoker, just curious if anybody has any experience with it. didn't add any seasoning just some brown sugar, do you think I would still need to cook it in water to draw some of the salt out of it? sure it will turn out good maybe just salty might just need some extra beer to wash it down, bummer

[grundy53]

That would be pastrami. Delicious.

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[quadrafire]

Scout I did one the other day. I soaked it in cold water for 2 hrs rinsing once. Coated with salt and pepper. Smoked at 250 with hickory until 150 internal then wrapped in foil down to 225 until 190 internal. Pretty danged good I'd say. I'll definitely repeat it

[The scout]

well it turned out pretty good,very good flavor just kinda tough. could have been the cut of meat a little, but I think next time I might wrap it in foil like you were saying quadfire. or maybe boil it until its half cooked then smoke it

[quadrafire]

Boiling 

[Euro mount]

I smoke about 4 every year ... The only way to go! My family loves um !

[WSU]

well it turned out pretty good,very good flavor just kinda tough. could have been the cut of meat a little, but I think next time I might wrap it in foil like you were saying quadfire. or maybe boil it until its half cooked then smoke it

Brisket is tough unless you cook it until the fat and connective tissues break down.  That's why it is either slow smoked or boiled.  If you don't get the temp up to around 190 it will be tough.

[The Weazle]

well it turned out pretty good,very good flavor just kinda tough. could have been the cut of meat a little, but I think next time I might wrap it in foil like you were saying quadfire. or maybe boil it until its half cooked then smoke it

Brisket is tough unless you cook it until the fat and connective tissues break down.  That's why it is either slow smoked or boiled.  If you don't get the temp up to around 190 it will be tough.

I do my pork on the smoker for 6 hours at 250, then in the crockpot for 20 hours or so, 5 on low, then the rest on keep warm.  I bet that would break down that brisket!

[Blacklab]

well it turned out pretty good,very good flavor just kinda tough. could have been the cut of meat a little, but I think next time I might wrap it in foil like you were saying quadfire. or maybe boil it until its half cooked then smoke it

Brisket is tough unless you cook it until the fat and connective tissues break down.  That's why it is either slow smoked or boiled.  If you don't get the temp up to around 190 it will be tough.

 
Also cut against the grain no thicker than a #2 pencil

[crazywednesday]

Tons of great advice so far. I smoke a few every year and i havent had a complaint yet. My technique (mind you im not an anal retentive type person): soak in water for an hour or two, let dry on counter until surface is tacky or stops dripping, smoke at 235-250 until tender, internals 190 ect. Like others have said, your not cooking a steak, you need the connective tissue to break down. Best of luck. From what I have found, even the screwed up ones are worth eating. And you cant even come close to buying pastrami like that in the store.

Justin

[Kit Carson]

 

[Ddouble]

This one was on for 14hrs till 195 degrees

[206]

Nice hunk of meat.  You cure that brisket yourself? 

[Ddouble]

No I got one of the Costco corned beef ones I get all my briskets, corned beef and pork shoulders from Costco business. This one was a 15lber

[Elkrunner]

I just picked one up that I am going to try smoking.

[206]

I got 2 Costco bellies in the fridge right now.  Tonight they get the Tender Quick, and next Saturday they get the smoke.

[Rich_S]

My hunger stimulated by all your reports, I smoked a Flat cut of Corned Beef last night.

I started out after supper by soaking the meat in a pot in fresh water for a couple of hours. Then I put it on a Steel rack in the kitchen until it was dry. Just before bedtime, I coated it with cracked black pepper, put it on a cookie sheet and stuffed it in the smoker. I set it to cook at 235° F for 7 hours put a load of Apple chips in the smoke tray.

This morning the meat came out lookin' good! I slid it in a large baggie and chilled it further in the fridge. I grabbed my special Lox slicing knife and sliced about half of the flat into 1/8" strips across the grain. It is so tender that chunks were coming off the ends of the strips.

Both her Majesty and I just had Pastrami knosh for breakfast. We had to force our selves to put it back in the refrigerator for sandwiches for supper. It is not salty at all. Now I have to run to the store for Swiss cheese, some sauerkraut and a loaf of rye bread. Best Pastrami I've tasted!   

[lokidog]

I was just going to post a Thank You to whoever was the original OP of Smoked Corned Beef.

I threw one in this morning, no soaking, nothing added.  I did split the fat so the smoke could reach the meat.  I also tossed in four rubbed venison roasts.

OMG, the absolute best corned beef ever!

If anyone wants a really good CB brisket, buy one of the big ones at a restaurant supply type store (Cash n Carry for me).

[Ddouble]

Looks like a trend is starting. I might have to do another on this weekend.

[The scout]

I've done 4 since this thread started, got them right where I want them

[Rich_S]

I was just going to post a Thank You to whoever was the original OP of Smoked Corned Beef.

I threw one in this morning, no soaking, nothing added.  I did split the fat so the smoke could reach the meat.  I also tossed in four rubbed venison roasts.

OMG, the absolute best corned beef ever!

If anyone wants a really good CB brisket, buy one of the big ones at a restaurant supply type store (Cash n Carry for me).

Yours looks a lot moister than mine. I think I'll cut my smoking time down to 6 hours.

[lokidog]

I was just going to post a Thank You to whoever was the original OP of Smoked Corned Beef.

I threw one in this morning, no soaking, nothing added.  I did split the fat so the smoke could reach the meat.  I also tossed in four rubbed venison roasts.

OMG, the absolute best corned beef ever!

If anyone wants a really good CB brisket, buy one of the big ones at a restaurant supply type store (Cash n Carry for me).

Yours looks a lot moister than mine. I think I'll cut my smoking time down to 6 hours.

I did 4 hours at 225 and then 2 1/2 or so hours at 180.

[quadrafire]

A couple hrs of smoke then wrap in foil for the remainder of the cook 

[quadrafire]

TTT for the season........
I picked up a couple at Costco today. I'll do one traditional w/ cabbage etc. and smoke one. $3.79/lb

[onmygame]

I've never considered, or even heard of smoking a corned beef brisket until I opened this thread - and it sounds enticing.

Am curious as to the general preference of point cut vs flat for smoking.

I only cook flats (traditional boiled dinner) as it is our family's preference - but am open minded if there is a benefit (other than cost) of using points.

Thoughts?

[quadrafire]

I've never considered, or even heard of smoking a corned beef brisket until I opened this thread - and it sounds enticing.

Am curious as to the general preference of point cut vs flat for smoking.

I only cook flats (traditional boiled dinner) as it is our family's preference - but am open minded if there is a benefit (other than cost) of using points.

Thoughts?

can't comment to that, but everything is better smoked 
Try one of each

[lokidog]

Mmmm, corned beef slabs from Cash n Carry on the grocery list....   

[CAMPMEAT]

Try Tip is my absolute favorite to smoke........

[lokidog]

The only thing I would do differently is soaking in fresh water overnight as they were pretty salty, though not too salty to eat.....

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[quadrafire]

I have one in the smoker now. Had a bit of a late start as i had burned connections to the element I had to repair
But it's smelling good. Smoked for approx 2.5 hrs 250. Then wrapped in foil
With a little water. Will go to 190ish.

[quadrafire]

I actually used meateaters recipe for pastrami on this one. I also have one in the oven for corned beef with no smoke.

[The scout]

Got 2 finishing up right now off the smoker

[NRA4LIFE]

Got a corned moose roast in the Instapot right now.  Going to pitch some potatoes and cabbage in a few minutes.  YUM

[j_h_nimrod]

Sorta similar, I have been grilling my corned beef for years. I love the crust and slight smoky flavor!  Pressure cook first and then finish in the grill.

[quadrafire]

Got a corned moose roast in the Instapot right now.  Going to pitch some potatoes and cabbage in a few minutes.  YUM

Your'e still eating that old thing
 

[Calvin Rayborn]

Sounds tasty! 

[trophyhunt]

I’ll be smoking my first corned beef tomorrow .

[The scout]

So the corned beef I did yesterday was my best yet and I will be doing all of them this way from now on. I have been tweeking it a bit every time.so I thought I would share. So I soak the brisket in water for about 24 hrs changing the water at least once. To try and draw some of the saltiness out. then rub it with brown sugar only, because it already has plenty of salt. Smoke it at around 160 for about 6 hrs then make up a foil wrap with onions garlic jalapeño jelly and this time guiness and bump the temp up to 200 for another 6-8 hrs. We usually make sandwiches out of it. So we will make coleslaw or pickle some cabbage to throw on there.

[trophyhunt]

Ok, smoked for 9 hrs.  Around 180 for about 7 hours, then turned up to 240 for the next couple hours.  Pulled at 190*, the pieces w the fat on it were amazing!!!!  The pieces w/out fat were pretty dry, good flavor but a bit dry. I might do this again, but the girls like it better cooked in the crock pot.

[Bigshooter]

Pastrami is one of my favorite sandwich meats.

[Blacklab]

Pastrami is one of my favorite sandwich meats.

mine to 

[quadrafire]

Ok, smoked for 9 hrs.  Around 180 for about 7 hours, then turned up to 240 for the next couple hours.  Pulled at 190*, the pieces w the fat on it were amazing!!!!  The pieces w/out fat were pretty dry, good flavor but a bit dry. I might do this again, but the girls like it better cooked in the crock pot.

do your smoke then wrap in foil. Add about 2 tablespoons of water and wrap tight for a continued cook for a few hrs. I usually go about 190 degrees. Several hrs.
Moist and good smokiness!!

Guess I'd add I only smoke for about 2 hrs ornto
Approx 145 degrees then wrap as I described