Socalcooker Posted March 7, 2019 Report Posted March 7, 2019 I am interested in smoking some "store bought" (Costco) Corned Beef. I don't see that any of you have done this so I am asking for some suggestions. I realize I will turn it into Pastrami, but that is what we want for St Pat's Day. Most of these prepared corned beef's are around 4# or so, so I am planing on doing about 6 of them to feed everyone (50). The info on line say's to soak them in water overnite to remove the salt. Then coat them with a rub & cook at about 240º or so for 3 hours. Then put into a foil pan with beef broth in bottom & steam for another 4 hours or so to 195º - 205º. Rest for 30 min or so then cut. Any thoughts & opinions would be helpful along with suggested rubs & cooking times.
Pequod Posted March 7, 2019 Report Posted March 7, 2019 I’ve never done it, but the recipes and techniques at the Virtual Weber Bullet have always been solid for me. http://www.virtualweberbullet.com/cornedbeef.html
alimac23 Posted March 8, 2019 Report Posted March 8, 2019 I’ve done it once before and the results were good, take a look at the amazingribs site for a rub recipe and instructions. One piece of advice, definitely soak the corned beef well and change the water a few times otherwise it comes out very salty. Just found the recipe I used: https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe Sent from my iPhone using Tapatalk 1
MacKenzie Posted March 8, 2019 Report Posted March 8, 2019 It has been years since I've done this but I do remember, make sure you soak the corned beef before hand and as alimac said change the water a few times.
5698k Posted March 8, 2019 Report Posted March 8, 2019 This timing is incredible. I have just recently ruined two briskets trying to make pastrami from scratch. Two different recipes, neither called for soaking in fresh water to reduce the salt, both were way too salty once smoked. I know what to do now. Sent from my iPad using Tapatalk
mk1 Posted March 20, 2019 Report Posted March 20, 2019 (edited) I just did this. Publix uncooked corned beef. Soaked 36 hours. Seasoned 12 hours prior to low temp smoke to 160 internal temperature. Then steamed till tender at 275...about 6 hours. 195 internal temperature Amazing. Edited March 20, 2019 by mk1 6
alimac23 Posted March 20, 2019 Report Posted March 20, 2019 Absolutely sensational work!!! Looks amazing!Sent from my iPhone using Tapatalk 1
Tyrus Posted March 20, 2019 Report Posted March 20, 2019 Great piece of work, good for the eyes as well the tummy. 1
tony b Posted March 25, 2019 Report Posted March 25, 2019 Here's my version. St Pats has a side benefit of cheap commercially brined corned beef briskets. Scored a point and soaked it in water for 3 days (daily water changes), then rubbed with house rub of coriander, black pepper and both onion & garlic powders overnight in the fridge. Onto the KK @ 250F indirect, with the smoker attachment loaded with alderwood and fruitwood mix pellets. Cooked to an IT of 195F. Notice that Kipper managed to sneak into both of the grill shots! Allowed to rest overnight in the fridge, then hand sliced for a tasty lunch sammie! 5
mk1 Posted March 26, 2019 Report Posted March 26, 2019 one of my favorite cooks.... worth the effort. Great job. 1
tony b Posted March 26, 2019 Report Posted March 26, 2019 Kipper (and Missy) are ALWAYS expecting treats!
MacKenzie Posted March 26, 2019 Report Posted March 26, 2019 Spoiled rotten those dogs are, and isn't it fun doing it. 1
tony b Posted March 27, 2019 Report Posted March 27, 2019 They are my "babies." This is how you get greeted at my house. You have to climb the stairs of "smooches." As they will lick you on your way up!! 1
MacKenzie Posted March 27, 2019 Report Posted March 27, 2019 They are my "babies." This is how you get greeted at my house. You have to climb the stairs of "smooches." As they will lick you on your way up!! Gorgeous, lick away. 1
