Corned Beef Brisket on the Bull tonight!

[Devimik]

Had a great birthday/St. Paddy's Day celebration today - cooked a corned beef brisket with cabbage, onions, golden beets, and potatoes. Even grilled some polenta that we happened to have with it. Made a light gravy from the stock it was partly cooked in. Came out darned good - then, after eating dinner, cooked some Spam - smoked it, then grilled it on Full. Damned good. My wife made a killer cheesecake from scratch for dessert. The RT700 performed again!

 

[Bytor]

Man, all of it looks great! Smoked polenta, never would have thought. It all looks like a good meal. What type of prep/debrine did you do for the beef? I debrined one a month or so ago for 12 hours with a couple water changeouts and it was still pretty salty.

 

[Devimik]

Man, all of it looks great! Smoked polenta, never would have thought. It all looks like a good meal. What type of prep/debrine did you do for the beef? I debrined one a month or so ago for 12 hours with a couple water changeouts and it was still pretty salty.

Thanks, it was pretty good. We happened to have some leftover polenta from another meal and I decided it would be good smoked - glad it was as I would have otherwise thrown it out.

I actually started with a pre-brined corned beef brisket - you know the ones in the sealed packs - got it from Whole Foods - Wellshire brand. Was not too salty at all.

 

[Gotcha]

Had a great birthday/St. Paddy's Day celebration today - cooked a corned beef brisket with cabbage, onions, golden beets, and potatoes. Even grilled some polenta that we happened to have with it. Made a light gravy from the stock it was partly cooked in. Came out darned good - then, after eating dinner, cooked some Spam - smoked it, then grilled it on Full. Damned good. My wife made a killer cheesecake from scratch for dessert. The RT700 performed again!

I have not corn beef on the smoker yet, I have a pre-package corn beef packaged in brine. How do you suggest the best way to cook it?
Thanks Greg

 

[Devimik]

I followed a recipe on the Traeger site, which I would modify next time. It said to smoke the brisket at 180 degrees for 2 hours, then add chicken stock and beer, cover and cook at 325 for 2.5 hours, then add potatoes and carrots and cook for 20min, then add cabbage and go another 20. I think the vegetables need more time and I would smoke it longer - maybe 3 hours and I'd cook mine longer - maybe 3 at 325 covered. Here's the recipe - check out the reviews for modifications to it that would be good.
https://www.traegergrills.com/recipes/beef/corned-beef-and-cabbage

 

[Blues1]

Looks really good!!

 

[Roaniecowpony]

Looks so good.

Seems like a pastrami, if it's smoked?

 

[Devimik]

Thanks! Yes, I guess it is like pastrami since it's smoked and corned beef is not usually smoked - probably a different cut than normal pastrami, but definitely tasted like a cross between corned beef and pastrami.

 

[Roaniecowpony]

Thanks! Yes, I guess it is like pastrami since it's smoked and corned beef is not usually smoked - probably a different cut than normal pastrami, but definitely tasted like a cross between corned beef and pastrami.

In the past couple years, I made some corned beef/pastrami with tritip and when I finished the dry spice after curing, I smoked it to 150F internal (no steaming). It was great stuff.

 

[Devimik]

Cool - will have to try that - I am just learning about all the good stuff I can cook with the RecTec. Thanks

 

[Gotbbq]

Man, all of it looks great! Smoked polenta, never would have thought. It all looks like a good meal. What type of prep/debrine did you do for the beef? I debrined one a month or so ago for 12 hours with a couple water changeouts and it was still pretty salty.

It looks amazing. Im ready for the whole meal. As far as de-salting the corned beef, t takes a while, sometimes more than 12 hrs. Keep changing the water as often as you remember. Its a killer when the pastrami is too salty. Sometimes I cut a small piece off and pan fry it to see how salty it is. It seems to get saltier after smoking. I'm guessing its because its more concentrated.

 

[Roaniecowpony]

For your pastrami, are you guys doing a wet cure followed by a dry spice. I did a 10 day wet cure then a 4-5 day pepper/coriander based dry spice (rub) marination on a yellow mustard base. Seemed a bit over the top for my tastes, but I got rave reviews.

 

[Buckeye smoker]

Lookn good !! Good pics as well.

 

[flh69]

I had a 4 lb corned brisket that I cut in half & used 2 lbs of this for some corned beef & cabbage that my wife did in the crock pot. It was not salty at all. I have a the other 2 lb piece of corned brisket that I would like to try making pastrami. Looking for recipe ideas. I have a Trailblazer that I have used quite frequently with good success but have not done a brisket yet.

 

[cutplug]

As you mentioned the difference between the two is smoking. BUT the kind of rub applied to
the corned beef and the smoking is what makes it pastrami.
https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/katzs-pastrami-rub

 

[flh69]

As you mentioned the difference between the two is smoking. BUT the kind of rub applied to
the corned beef and the smoking is what makes it pastrami.
https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/katzs-pastrami-rub

How long do you leave the rub on before smoking?

 

[cutplug]

If you can do over night in the fridge uncovered it may help the rub stick, but I have rubbed and then on to smoke immediately. I use a few juniper berries in my rub along with the black pepper, coriander seed, mustard seed, garlic, onion and mustard powders.
This is a tri-tip converted to pastramism.