Corned beef

Sandi

Anyone ever done one of these on the egg? Any suggestions?[p]Thanks in advance.

BlueSmoke

Sandi,
My favorite way is to put the corned beef on indirect at 230° or so, for 2 hours with lots of hickory chunk. After 2 hours I check the internal temp and transfer the corned beef to a crockpot where I simmer it to finish.[p]Yesterday's corned beef was removed from the cryovac, rinsed thoroughly under cold running water and patted dry. Then I applied a coating of equal parts of peppercorns and coriander seed, both coarsely cracked. To the water in the crockpot I added the spice package and 2 Tablespoons of granulated garlic.[p]The leftovers that were supposed to make lunch next week turned to after dinner "just-another-nibbles."[p]Ken

The Other Dave

Sandi, I searched the archives and came to the conclusion that if you do a low and slow on the egg the corned beef would be like pastrami. That's true, it is salty and pastrami like. I plan to make ruebens tomorrow with the left overs! And they will bw fine, fine, fine!

Stogie

Sandi,[p]That is the only way I ever do mine..on my smoker. First thing you gotta do or you'll ruin it.........Soak for 2 hours minimum and change the water several times. Otherwise...you will be eating a salt block. The traditional way of cooking corned beef is to boil it in water....no need to soak in that case.[p]Then just cook like a brisket. I take mine to 185-195º internal for maximum tenderness. Many suggets a temp of 145-165º, but you better have a slicer for it..otherwise, far too tough for my tatses.[p]You can skip the smoke as well. Below are the spices I use.....[p]Corned Beef [p]2 tablespoon(s) Peppercorns
1/2 tablespoon Coriander seeds
1/2 tablespoon Onion powder
1 teaspoon Thyme, dried
1 teaspoon Paprika
1 teaspoon Garlic powder[p]PREPARATION:
Soak corned brisket for 2 hours.
Grind peppercorns and coriander seeds. Add remaining ingredients.
Rub this on the corned beef brisket.
Wrap and let sit overnight.
Slow cook brisket at 275º(uncovered) for about 1 1/2hr./lb.
Meat temps need to be near 185º or above.[p]Source: Randy's Q page