Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Smoked corned beef

Powak
Powak Posts: 1,412
in EggHead Forum
I’m looking into doing a smoked corned beef. I was at a bbq competition years ago and a guy won with it. I picked up a 5 pound point, all pre-brined from my local supermarket. Malcom Reed has a method where he smokes it to 165 and then does a boil bath until 200 to finish and desalinate the meat. Is this how you guys do it? I want to do one that’s as tender as regular brisket.
· Share on FacebookShare on Twitter

Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,662
    @travisstrick is your man for boiling brisket.  I personally wouldn't recommend it, unless you mean sous vide.

    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • danhoo
    danhoo Posts: 720
    I've seen pastrami smoked from desalinated corned beef and want to try it
    current: | Large BGE |  Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
    sold:| PitBoss pro 820 |  WSM 22 | 
    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,936
    This is a great place to start.

    https://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html?m=1
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
    · Share on FacebookShare on Twitter
  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    I make pastrami from corned beef regularly.  Desalinate for 24 hours changing the water a few times, SV @135 for 30 hrs.  Apply rub from amazingribs.com and smoke until internal temp is about 145.  As close to NY deli pastrami as you have ever tasted.


    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,580
    i do them every year when they go on sale but i doubt they due after st pats day this year.  soak in water for 24 hours changing water once. smoke at 250 til 185 internal and allow to sit in a cooler for a few hours. reheat for about 15 minutes in a pressure cooker. slice thin. the supermarket corned beef doesnt have enough garlic in it for me, i like to infuse alot of crushed garlic with a small amount of hot water added to the soaking liquid. no salt in the rub, theres plenty in the corned beef. reheating the sliced stuff later is simple, fill a large coffee cup up 2/3rds with pastrami, add a tblsp or two water, stuff papertowel in cup on top and nuke to steam it back up.
     might try the sous vide method this year.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,580
    this one was a grey pastrami, not often seen but north of boston alot of butcher shops make their own. flat rolled and stringed, soaked and smoked only

    Image result for pastrami fishlessman

    this was a store bought point pressure cooker finished


    not fully traditional


    made french dip for this one





    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    Money_Hillbilly said:
    I make pastrami from corned beef regularly.  Desalinate for 24 hours changing the water a few times, SV @135 for 30 hrs.  Apply rub from amazingribs.com and smoke until internal temp is about 145.  As close to NY deli pastrami as you have ever tasted.


    I've done them a bunch, but never SV, which your post has me sufficiently intrigued to maybe try this weekend.  Would like to better understand 30 hours in the bath.  That seems like a really long time -- any sense of why that long, what it does/doesn't do to the meat?
    It's a 302 thing . . .
    · Share on FacebookShare on Twitter
  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    @HendersonTRKing A corned beef is a tough cut of brisket that needs to be tenderized.  The SV offers a controlled process that in my opinion is much easier and repeatable than steaming or pressure cooking.  Makes the whole process very easy. 
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
    · Share on FacebookShare on Twitter

Categories