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Corned Beef Brisket thoughts....

BigChar
BigChar Posts: 113
edited November -0001 in EggHead Forum
thinking about eggin' a corned beef brisket I got today. The recipe calls for boiling it for 2.5 hours. why boil when I could egg? I did notice that the brisket came with a spice pack. I suppose I could apply this to the brisket and let it brine in these spices prior to the cook. Has anyone had any success eggin' a corned beef brisket? Thoughts or suggestions much appreciated.
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Comments

  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    BigChar,

    A lot of suggetions...

    Don't boil it!

    It is your choice to use the spices or not. You will probably see some whole Coriander seeds in the packet along with other spices. The packets are pretty small and don't offer a lot of covering of the brisket.

    Follow thirdeyes methods for corned beef (pastrami) it really turns out great. http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html

    Some changes I made. I will soak the brisket overnight for a medium saltiness flavor, when I mostly eat the pastrami on a sandwich. If I make a pastrami burger I generally just rince the brisket when it comes directly out of the cryovac.

    I like both the dry and wet method suggested, both are really good.

    On your first try I would suggest you soak it for a day. The only difference will be the amount of saltness of the end result.

    Let us know how yours turns out.

    Grandpas Grub.

    pastramiwet1.jpg

    pastramiwet2.jpg
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  • WileECoyote
    WileECoyote Posts: 516
    I picked up a 4.5 lb. corned beef brisket from Walmart. I didn't really want corned beef but the regular brisket cuts they had were all way too big for my needs so I decided to try out the small pre-pack.

    I discarded the included spice packet and soaked the brisket in water for a few hours, changing it several times, then tumbled it in my Reveo with water and prep solution twice hoping to wash out some of the excess salt. I figured about 6-8 hours at 250 would do it based on many other posts I have read stating 2 hours per lb. but this brisket took a full 12.5 hours to reach 195 internal.

    It looked and smelled good coming off the egg but I was disappointed in the taste and texture. The corned flavor was very strong and somewhat cheap tasting, and the meat was somewhat chewy and dense instead of fork-tender. I ate a few slices and tossed the rest. Hoping that a standard brisket will come out better next time - I just wish those would come in something smaller than 12-20 lb. packages.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    wileecoyote,

    Sorry to hear of your cornbeef cook. If you were expecting a normal brisket tast, then I would think you would be dissapointed.

    What water and 'prep' did you use in the Revo? I never thought of using the Revo for that.

    We like taste of pastrami (corned beef), but it is not at all like a L&S brisket cook. I do like the pastrami saltier but not overpowering.

    I have not tried to corn my own brisket as of yet. I get good results from the ones I get from our grocers meat department (not Walmart).

    Following thirdeye's methods I have always got a good result. Once I had a corned beef brisket that was pretty tough on one end but the other end was tender and juicy. I think a lot of the tenderness result dpeneds on the piece of meat one ends up with.

    If you are wanting corned beef or pastrami I would suggest following thirdeye's method. It sure has been a winner for us.

    Kent
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  • Grillin Guy
    Grillin Guy Posts: 303
    I used thirdeyes receipe for a corned beef I did on St. Patrick's Day. It came out wonderfuly. I saw somewhere that adding potatoes to the water during the soak would take out a lot of the saltiness, and it must have. I changed out the water and potatoes three times, saving the potatoes the last time for the cabbage. It was one of the best corned beef's I have ever tasted. Angel made a delicious colcannon (cabbage mixed with smashed potatoes, and thorouglly enjoyed it. The next day we did some reuben sandwiches with the left overs. It actually came out MUCH better then my brisket (flat) that I cooked the night before. Much more tender and a LOT juicer. I've got a long way to go to find my brisket "touch". Ain't the journey nice?

    Terry
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  • BigChar
    BigChar Posts: 113
    Thanks for the tips everyone! GG - That beef looks GREAT! I hope mine turns out half as good. I'll post some pics when I gt it done. Thank you!
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  • WileECoyote
    WileECoyote Posts: 516
    GG: I have been making my own prep solution for my Reveo. It uses the same ingredients as the Culinary Prep solution but it is a lot cheaper and easier to make: ascorbic acid, citric acid, dextrose, salt, water. I make this with a powder sold as "Fruit Fresh" and just add kosher sea salt and water to it. For cleaning the corned beef brisket I just left out the salt and tumbled it twice. This worked and took a lot of the excess salt out of the brisket but the corned flavor was still way too strong, and cheap tasting. I am sure I will get better meat by going to a small grocer or fresh butcher shop but there are very few near here so I usually make due with what I can get at WM. Incidentally, all of my other meat from WM has been excellent!
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