Cornbeef

Unknown

Does anyone have any recipes for cornbeef?[p]Thanks

thirdeye

gugshie,[p]Are you looking for A recipe for corning beef or cooking corned beef?

Unknown

thirdeye,
cooking a corned beef

thirdeye

<p />gugshie,[p]I now use this one for smoking corned beef aka Pastrami. This was inspired by a method from Randy's site (he corns his own too). Old Dave also has posted a very good technique and was among the many that gave good advice while I was working the bugs out of this one.[p]~thirdeye~[p]PASTRAMI[p]1 corned beef brisket[p]Rub
4 tablespoons freshly ground black pepper (more if you like it peppery)
1 teaspoon ground coriander
1 teaspoon granulated garlic powder
1 teaspoon onion powder
2 teaspoons Canadian/Montreal Steak seasoning
1/2 teaspoon thyme, dried
1 teaspoon paprika
Combine all ingredients and mix thoroughly. [p]
For store-bought corned brisket: Discard the little package of seasoning. Soak in cool water, in the fridge, for 7 to 10 hours, change water two or three times as this helps to extract some of the injected brining solution. For home-corned brisket soak at least 2 or 3 hours. Dry the brisket, lightly score the fat side with a knife to mark the grain direction, apply about ½ of the rub to all sides. (Optional: brush on a light coat of yellow mustard following the rub) Set overnight in the refrigerator wrapped in plastic. Bring to room temperature, season all sides with the remaining rub. [p]Cook indirect with pecan, 225° to 250° rack temperature until the internal temperature is 165° to 170°. Use gentle amount of smoke. Loosely wrap in foil then overwrap with newspaper and place in a preheated cooler and rest for 1 hour. Slice thin, against the grain. [p]