Corned Beef Brisket - on The EGG???

Timbo

Anyone have an idea how to do corned beef on an egg? Since tomorrow's Mother's Day and all and C/B & cabbage is one on my mom's fav's, I'm thinkin about giving it a try.
Tonight... I'm givin' The Dizzy Pig a whirl on some BB's.

jwitheld

Timbo,
it will be salty, boil it[/b]

Timbo

jwitheld,
Makes sense... Thanks!

Smokey

Timbo,[p]I've done many ... and they are great. The result is different that a boiled corned beef (more like pastrami), but my wife is a huge fan (as am I). I disagree with jwitheld. Mine have not been salty at all, rather smoking on the egg imparts a differend dimention to the flavor.[p]

Timbo

Thanks Smokey!
Did you do it low & slow?

Smokey

Timbo,[p]Yes, I cook en indirect over a drip pan for 5 hours or so. The last one I finished with about 5-10 minutes direct to lightly char the outside. I know it sound quite different, but it was fabulous! (Sorry no pictures)[p]Smokey

Marvin

Timbo,
I'd add one small touch. During the last 15-30 minutes I'd baste with a thickened cranberry, stock, sugar glaze. In fact I might do that tommorrow.
Regrads,
Marvin

usagrilling

Timbo, I have never cooked a brisket but it sounds good. I bought a corned beef brisket myself at Sams and would like to know is their a fresh and a salted brisket. I have read the form with many good looking recipes which read not of the saltness. I am now in question if I have something that is very salty and how to cook it? Should the next time I purchase a brisket buy a fresh one?

Timbo

usagrilling,
Yes there is a difference. Corned Beef is a cured meat. When you read about beef brisket, it's most likely fresh (raw) meat. I've done a brisket and can't wait to try another! Go to a good butcher and get an untrimmed brisket and pick a recipe... you won't regret it.
Looks like some other folks have had good success with corned beef too... think I'll give er' a go.
Timbo

Timbo

Marvin,
Thanks! gonna do some homework tonight.

Ellen aka Gormay

Dear Marv,[p]May I make a suggestion?[p]Our very, best favorite corned beef is simmered in water in the oven, removed when fork tender and then baked again with a brown sugar-mustard glaze (1/2 cup packed brown sugar mixed with 1/3 cup yellow mustard). The sweet and savory flavor of the glaze paired with the rich, salty flavor of the corn beef is to die for![p]FYI et al: applying a sweet glaze to corned beef is supposedly an invention of southern American Jews who were forbidden by religious dietary laws from serving a glazed ham. This was their compromise.[p]BTW, I am planning to make a BGE corned beef with this glaze at some point, but I'm hoping some adventurous soul out there will try it and tell me about the results sooner. [p]Ellen aka "the crafty one" :-)

Marvin

Ellen aka Gormay,
Thanks for the backround. I was familiar with that tidbit about southern Jews, but I believe that the ideas of sweet fruits with meat originated in the Mediterranian (Middle East, Northern Africa, Sicily) and carried to this country by any of those people and Sephardic Jews. While the history is interesting; the eating is more enjoyable.
Regards,
Marvin