Corned beef brisket

[Neal]

First time smoking one of these critters. 7 hours in the GMG and 30 min rest. Soaked overnight in cold bath. Came out good. Just not my fav meat but it ate.

 

[redbaron]

corned beef brisket is good sliced really thin, otherwise it can be a bit chewy.

 

[rvkev]

The way I see it... Corned beef is a fancy way to sell you a lousy cut of meat. Brisket is a tough chewy cut. It does need to be cross cut with a sharp knife and that appears above in Neil's post.

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If you have the time and space in a refrigerated compartment, you can treat yourself to something better. I use the refrigerator in my motor home, when the motor home is parked at home.

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Make good corned beef

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I boil 6-8 quarts of water
1/4/ to 1/2 cup salt
1/4 to 1/2 cup sugar if you like
2 to 3 ounces of the above pickling spice
4 to 6 pounds of "Spencer Roast" (Next to the shoulder roast(
(You may have to special order from your favorite butcher)
Cut the roasts into 2 to 3 pound pieces.
After the water cools add the meat and refrigerate for 6 to 10 days turning the meat every couple days.

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Remove the meat from the brine and add to a crockpot for about 5 to 6 hours. Add cabbage or other vegetables (not potatoes though) at the last 2 to 3 hours. I feel potatoes steal the flavor from the meat.
You may also directly freeze the home corned Spencer roasts for enjoyment at a later date.

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There is no food dye in your home made corned beef and you are using a nice cut of meat with plenty of marbling.

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You should be able to cut the meat with your fork.

 

[AbdRahim]

Wow. No taste fatigue in Neal’s camp.

 

[Crazydog]

I have used a corned beef to make pastrami. I found that you need to soak overnight to remove a lot of the salt.
Smoke at 275-300° till 170° internal temp then then bring inside and steam for about 30 minutes till the internal temp is 200°.
Talk about delicious!

 

[Dan_Frisbie]

Here’s my Corned Beef/Pastrami recipes. I just cooked a Corned Beef yesterday.
Started it out on the smoker for an hour, then into the roasting pan with veggies until fork tender.
Pastrami and Corned Beef
Corned Beef
1 gallon of water
2 cups kosher salt
1/2 cup sugar
1 oz. pink salt (curing salt, not Himalayan pink salt)
2 cloves garlic
2 tbsp pickling spice
5 lb brisket
Combine all but brisket and bring to a boil. after it boils, chill it completely to refridgerator temperature. Put the brisket in and weigh it down to keep it completely submerged. leave in the fridge for 5 days.
Remove from fridge, and rinse.
Fill a cooking pot with enough water to cover the brisket
Strain brine, keeping all the spices and put these and brisket in pot. Boil until fork tender. I add cabbage about 15 minutes before serving.

NOTE: The original recipe had me cook the brisket in the brine and it was way too salty.



Pastrami uses a similar brine
1 gallon water
1.5 cups kosher salt
1 cup sugar
1.5 oz pink salt
1 tbsp pickling spice
1/2 cup brown sugar
1/4 cup honey
5 cloves garlic

Separate from brine
1 tbsp black peppercorns
1 tbsp coriander seeds
5 lb brisket
Boil brine and chill. Add brisket and weigh it down, just like the corned beef.