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.