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Brisket

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Unknown
edited November -0001 in EggHead Forum
Have any of you ever tried Egging a corn beef brisket?[p]Jerry
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Comments

  • BlueSmoke
    BlueSmoke Posts: 1,678
    Jwirlwind,
    Oh my yessssssss! It's so good, it's high on our "gotta have some" list.[p]I remove the brisket from the cryo bag and rinse it thoroughly. Pat it dry and coat with a combination of black pepper, ginger and cardamom. (approx 1 part cardamom to 6 parts ginger to 12 parts black pepper) Wrap and refrigerate overnight.[p]Next morning, Egg that deliciousness at 250 to 275 about 25 to 30 minutes to the pound.[p]Ken
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  • Unknown
    Unknown
    BlueSmoke,
    I think I will just purchase one today. I love corn brisket in a pot of cabbage too. Yum Yum. It also makes some great jerky.
    Thanks BlueSmoke. [p]Jerry
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  • fishlessman
    fishlessman Posts: 33,690
    Jwirlwind,
    if your going to eat it warm as a smoked corned beef, i like to soak it in water for a good day and a half changing the water several times. the smoking intensifies the saltyness. if your going to slice paper thin like pastrami make sure to rub with lots of pepper and garlic
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • BlueSmoke
    BlueSmoke Posts: 1,678
    fishlessman,
    Thanks for jogging my memory: I neglected to mention "sufficient garlic" plus half again...[p]Ken
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  • Unknown
    Unknown
    BlueSmoke,
    I am a garlic freak. I will do that.
    Thanks, [p]Jerry
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  • Bigfoot
    Bigfoot Posts: 154
    Jwirlwind,[p]You can make Jerkey out of a corned beef brisket??
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  • Unknown
    Unknown
    Bigfoot,
    I have made jerky several times from corn beef brisket. I like to wash it very well and soak it over night. You need to get most of the salt out of it. After that, season it the way you like and smoke it low and slow. It also works well in a dehydrator. [p]Jerry
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  • tn slagamater
    tn slagamater Posts: 623
    BlueSmoke, hey Ken! Smoked corned beef with the rubs...same thing as pastami, right ???? I need to try this. Are you coming to Eggtoberfest this year?

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  • Unknown
    Unknown
    Jwirlwind,
    I did a lot of corn beef brisket for St. Pattys day at my bar over the past few years. Smoked half briskets, usually 6 at a time, for about 6 hrs. indirect at about 250 to 275 (if I remember correctly). They came out beautiful, much better looking then the boiled ones. Oh and they tasted great. My customers gobbled them up... of course with pints of beer too.
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