Home made corned beef....

DiamondRCattle · February 2019

Going to take a home grown brisket and make corned beef for St Paddy's. Will it taste good smoked or should i crock pot it??? Never had a smoked one.

Anyone have a favoriate brine recipe to share??? Thanks folks

alaskanassasin · February 2019

I have only used "the Joy of Cooking" recipe which works great.

DiamondRCattle · February 2019

Did u smoke it or cook in crock? What been reading says to crock pot it.

lkapigian · February 2019

If you are going for Pastrami, smoke it ...Corned Beef is typically cooked in a liquid ....Corned Beef can be Pastrami

1911Man · February 2019

IIRC, smoked corned beef IS "Pastrami" provided it also has the peppercorn rub all over it.

I've had best results braising corned briskets (large Dutch oven). Even better results if using beer (good beer, not cheap BMC swill) for the liquid. Some don't want to spend the coin on getting enough beer so that it's the only liquid. I'd do at least 50% beer for the liquid if you're going to cheap out.

Also don't forget to toss at least a few cloves of garlic in with the brisket too. Do that even if you're going to boil it on the stove top. It makes for a MUCH better flavor in the end.

bgebrent · February 2019

Braise it for corned beef. Smoke it for pastrami. Either will be tasty.

Daddyshack · February 2019

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-beef-recipe

Used this five or six times to rave reviews. So easy…

alaskanassasin · February 2019

I typically boil or bake it. If you make your own whatever you do rinse it off really well, then bring it to a boil in a pot, and change out the water or proceed otherwise. If you don’t take those additional steps it will be salty as heck.
I baked in the egg one time just didn’t add any wood

BGEChicago · February 2019

I have to agree with @Daddyshack the Meathead recipe is perfect for us. Here is the link to the original post:
https://eggheadforum.com/discussion/1214861/pastrami#latest

Image: https://us.v-cdn.net/5017260/uploads/editor/42/un1r6v0llh71.jpg

U_tarded · February 2019

http://blog.ruhlman.com/2011/09/how-to-make-pastrami/

Used this on some elk roasts...came out beyond expectations.

jeffc5227 · February 2019

I usually smoke mine for 3 to 4 hours then finish it the oven. It’s always a huge hit.

fishlessman · February 2019

i like it either way. if im smoking it i soak it in fresh water for 24 hours changing the water out at 12 and adding 20 cloves crushed garlic for the second 12 hours soaking. ill also chill it after smoking and reheat in steam in a pressure pot, especially if its a fatty point cut

The Cen-Tex Smoker · February 2019

alaskanassasin said:

I typically boil or bake it. If you make your own whatever you do rinse it off really well, then bring it to a boil in a pot, and change out the water or proceed otherwise. If you don’t take those additional steps it will be salty as heck.
I baked in the egg one time just didn’t add any wood

That all depends on the strength of your brine. You don’t need to do any of that if your brine is the right %

alaskanassasin · February 2019

I use the joy of cooking recipe, usually brine for 3 weeks to a month.

Home made corned beef....

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