mguerra Posted April 3, 2017 Report Share Posted April 3, 2017 My wife bought a hunk of corned beef at the grocer and the cooking instructions intrigued me. There were several sets of cooking instructions on the label and I immediately went to the smoking instructions. " Start a fire and add your preferred smoke wood, set the fire to 275º. Rinse and pat dry the corned beef and add your rub of choice. Put it on the fire and cook to an internal temperature of 165º. Remove the meat from the fire and wrap it in foil, then return to the fire. Cook for about an hour longer or until an internal temperature of 195º." It seems a pretty standard BBQ competition, and/ or Franklin technique, (absent the butcher paper) has made its way to the masses via the grocery store. 2 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 3, 2017 Report Share Posted April 3, 2017 @mguerra - everyone wants to be or believe they're the next Aaron Franklin and meat packers are sure gonna help the huddled masses get there. Live cooked over a thousand briskets in my life. I THINK I'm pretty dadgummed good. I KNOW I couldn't carry water for Franklin. And I don't care if if foil, paper, or leave it unwrapped, Franklin knows something I don't. But I'm still learning. 1 Quote Link to comment Share on other sites More sharing options...
Garvinque Posted April 3, 2017 Report Share Posted April 3, 2017 @mguerra Parboil some thick cut potato and carrots and layer the bottom of the foil with them place that smoke brisket on top to finish for the last hour or so and bam smoked corn beef with potato and carrots. Garvin Quote Link to comment Share on other sites More sharing options...
Paul Posted April 4, 2017 Report Share Posted April 4, 2017 I thought smoked corned beef was pastrami. The times I've made it I soaked the corned beef for 3 days in clean, cold tap water changed a couple times a day. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 4, 2017 Report Share Posted April 4, 2017 13 hours ago, Paul said: I thought smoked corned beef was pastrami. The times I've made it I soaked the corned beef for 3 days in clean, cold tap water changed a couple times a day. Did you coat the soaked brisket in coarse black pepper & crushed coriander seeds before smoking? That's pastrami! 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted April 5, 2017 Report Share Posted April 5, 2017 6 hours ago, tony b said: Did you coat the soaked brisket in coarse black pepper & crushed coriander seeds before smoking? That's pastrami! Oh you bet! LOTS!! and a little garlic and onion powder for good measure. Quote Link to comment Share on other sites More sharing options...
tony b Posted April 5, 2017 Report Share Posted April 5, 2017 Perfect! Quote Link to comment Share on other sites More sharing options...
admissioninfo123 Posted April 19, 2017 Report Share Posted April 19, 2017 I thought smoked corned beef was pastrami. The times I've made it I soaked the corned beef for 3 days in clean, cold tap water changed a couple times a day Quote Link to comment Share on other sites More sharing options...
Paul Posted April 19, 2017 Report Share Posted April 19, 2017 3 hours ago, admissioninfo123 said: I thought smoked corned beef was pastrami. The times I've made it I soaked the corned beef for 3 days in clean, cold tap water changed a couple times a day I don't get it. ?? Quote Link to comment Share on other sites More sharing options...
