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Mar 9, 2008 06:10 AM

smoked corn beef

I just went to a corned beef brisket demo and it was delicious minus the point. They did a 2 and 1/2 week brine which was stonger than my 16 to 1 water salt I use for poultry. Plus a alot of other additives for the corn beef. It was delicious but they cheated it was Kobe.

I typically smoke my full brisket with the point up to 17# for hour per pound at 200 plus in pure smoke with a dejon mustard, beef wet rub. Do you think it would be worth it to brine the full brisket for a couple of weeks. Would it add anything. Has anyone tried it. I love experimenting but is brining beef for a long smoke worth the effort.

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  1. I've never tried it, but IMO it would be a total waste of time and resources.
    You do understasnd that Corned Beef Brisket is a cured product...Not as simple as throwing it over in some salty water...
    "200 plus in pure smoke"...Wow! You may want to experiment, (which is something you love doing) with less smoke. See if you can make it come out looking like it has been on Miami Beach for 10 days with a nice dark tan, insterad

    Have Fun!

    1. Sounds like you should be making pastrami while youre at it. Basically just need the black pepper dry rub...

      1. Check out the BBQ board- there are tons of discussions of recipes and treatments of briskets, both smoked and cured, including a hella-good recipe for Montreal smoke meat.

        1 Reply
        1. re: biggreenmatt

          Aaaaaaaand I just noticed that I'm replying to a reply to a post that was initially posted in 2008.

          Never mind. Carry on.

        2. Corned beef & Pastrami are always timely topics at my house Matt.