corned beef thing

captaincraigb

still looking for help on the cooking temp! can you make a pulled brisket?

ChefRD

captaincraigb,
I'll pitch in here since no one else did.
I tried cooking corned beef brisket a few times on different smokers at around 225~250 but every time it came out so salty it wasn't very good .
I could pull it apart if I cooked it long enough but it still was too salty for PP sandwiches in our opinion.
Now I think its only good for St. Pat's day beef/cabbage boils etc.
If someone knows a great recipe for it on the Egg, I too would love to hear about it.
HTH, cause I haven't found a good way to smoke it. JMHO tho. [p]later,
ChefRD

Chef Wil

ChefRD,
I'm wondering if you could make a brine sans salt and a little heavier on sugar to help extract some of the salt. Unless you want to treat a corn beef like a tongue and boil it for a couple of hours then smoke it for and hour or so?

Pakak

I was curious about making pastrami (that's what a smoked corned beef is!) and turned up this article. It seems as though you should soak the corned beef overnight BEFORE smoking. Caveat - I've never done this, but everyone has been talking about how salty their pastrami has been.
[ul][li]Homemade Pastrami[/ul]

BlueSmoke

Chef Wil,[p]I've done a corned beef point on the Egg, "kinda". After removing the brisket from the bag and rinsing, I coated it heavily with black pepper and granulated garlic. Then I put it on the Egg at 200 degrees, with plenty of smoke. After an hour, I added wood chunks, flipped the point and let it cook for another hour.[p]At this point, I put it in a crock pot with water to cover and let it simmer there until internal temp hit 185. The meat was, by then, nearly falling apart - I think 165 would have been plenty.[p]The result is a mild, pastrami kind of thing.[p]Ken