cornbeef

Emarf · October 2009

Hi could you tell me should I cook it direct or indirect
what temp meat and dome temp, I'll be using the rig thanks

Grand Oeuf Vert · October 2009

Is it a prepared corned beef or are you making your own from scratch?

Emarf · October 2009

prepared

Grand Oeuf Vert · October 2009

Ok, I've only ever done one and it was fantastic but you have some work to do...

Corned Beef is meant to be boiled. Boiling removes the salt and it's loaded with it. You have to get that salt out or you won't be able to eat it.

Here is what you do. Soak the thing in water, exchange that water every 4 hours or so during the day. (Or when you remember.) Do this for 3 days.

After all this, your corned beef wont look very nice but it will come back to life when you cook it.

Rub the crap out of it with a Montreal Steak Spice or equivelent.

Fire up your EGG for indirect at 250.

Put that thing on and away see goes. Remove at 160-165 internal and let rest.

I did a 4.5 lber in about 3-4 hours.

Basically, you turned the cornbeef into Pastrami or Montreal Smoke Meat.

Grab the rye bread!
You are going to love this!

Emarf · October 2009

thanks for the help

thirdeye · October 2009

Making pastrami from store bought corned beef is a real treat. Like GOF mentioned above the process is simple and very rewarding. All you do is soak, season, rest, smoke, finish using one of several methods.

Here is a technique I worked out with a lot of help from folks right here on the Forum. The rest following the soak is very important, try not to overlook that. Several finish options are included, my current favorite being a pressure finish.

Pastrami

Emarf · October 2009

thanks thirdeye that helps a lot

2Fategghead · October 2009

Great post I think I want to do this sometime.

Fyi I use to live and work there in Bradenton. I love it there. I spent last thanksgiving there.

Tim

hornhonk · October 2009

I disagree with GOV, sorry. Corned beef can also be roasted with potatoes and cabbage, turnips, etc. The flavor of the meat is absorbed by the root veggies and the cabbage. In no way is it too salty. I cook this every year for 300-400 people. Place the briskets fat side UP in a roasting pan. add your veg and top with cabbage. Add NOTHING else. No water, beer, seasonings, etc. Cover tightly with heavy duty foil. Roast at 350 until a fork goes through the meat with NO resistance. If you are doing 5-6 pounds of meat, it should take 3-4 hrs. I'd check it after 3 hrs. This can also be done with the meat alone. Trust me, I've done this every year going on 20 yrs.

momcooks · October 2009

I used a plate setter up and cooked. Slow cooked it for about 3 hours, no soaking or seasoning. We've never eaten it any other way since.

Unknown · March 2010

Store bought, flat cut.

cornbeef

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