Any Corned Beef Brisket Ideas

RayS

Does anyone have any ideas on cooking one of those brined packaged corned beef briskets. I have a small 3 1/2 lb. to cook tomorrow.[p]Thanks
RayS

YB

RayS,
To me the best way to cook corned beef is in a crock pot.Cook it for about 8 hours then take the meat out and cook cabbage in the broth.
Larry

Cap'n

RayS,
My favorite way if you don't have alot of time is to use a pressure cooker. Just put in some garlic, bay leaves, pickling spice (sometimes these come wrapped together with the beef), and some water - and it takes about 75-85 minutes...depending on your pressure cooker.[p]Happy eating -
Cap'n

Cap'n

RayS,[p]Here is another idea for a non-traditional type using a sauce from Jamaica called BushaBrown's Tomato Loveapple - wonderful stuff.[p]Happy eating!
Cap'n[p]~~~~~~~~~~~[p]1 Bottle of BushaBrown's Tomato Loveapple Sauce
4 Whole Cloves
1 Whole Habanero
1 Corned Beef
2-3 Potatoes - quartered or halved
1 Cabbage - cut into big chunks
2-3 Onions - quartered or halved
6-8 Carrots - cut into big chunks[p]Put cloves into beef and cover with BushaBrown's. Refrigerate overnight covered with plastic wrap.[p]Put corned beef and habanero in a pot - cover with water.
Bring to boil, reduce heat and simmer 6 hours - adding coffee/wine/or water as liquid is needed.
The last 45 min. or hour - add veggies

char buddy

RayS,[p]I bought a couple of those things when they were on sale for St. Pat's day to get in some practice on cooking briskets. Both times were pretty much a diaster. I treated them like regular briskets, threw out the little platic packs of spices, and covered them with generic bbq rubs. [p]Both times they came out salty. Nice texture and they were good practice, but to call them edible would be a stretch.[p]

BlueSmoke

RayS,
I like a combination. Remove the brisket from the package and rinse thoroughly. Then Egg for 2 hours at 220 to 230°, with lots of smoke the whole time. Then put in the crockpot with water and the contents of the spice packet, added black pepper and granulated garlic to taste. Finish cooking in the pot.[p]Ken

RayS

char buddy,[p]That was what I was looking for, someone who has done one of these things on the bge. My plan was to soak the brisket in water for a couple hours to get rid of most of the brine, put a coating of rub on then let it sit over night. Tomorrow I wanted to cook it like a regular brisket. Is it worth the effort? [p]Any ideas on cooking temps, time, internal temps.[p]Thanks for any input.[p]RayS

Unknown

RayS,[p]I've BGE'd it until the internal temp was 170 and it was pretty good. However, it will not be like Texas brisket. Since it has been brined it is more like pastrami. If you like pastrami then go for it. Otherwise, I'd probably use a crock pot as someone else suggested.[p]Good luck!

Mike in MN

RayS,[p]Mine was a failure. Same brisket, packaged corned beef with the packet of seasoning included.[p]End product was WAY salty, and the flavor was NOT what an egger was looking for.[p]IMHO,[p]Mike in MN

char buddy

RayS,[p]I treated like a regular brisket. I got the times and rest from the recipe board. Nature boy's brisket. Wish I could remember off the top of my head but I don't. I noticed Blue Smoke had a good idea. I'd try his way.

Rumrunner

RayS,
Drain it, pat it dry, coat with cracked black pepper and corriander. Cook lo 'n slo till internal temp of 175°. Let cool and then slice THIN, against the grain. You now have a passable little chunk of pastrami for sandwiches.

Cap'n

Ken,
That sounds like the best combo for doing cb on the egg - get some in the meat - then cook in liquid...hat's off to you...[p]Cold beers to ya
brian