Thread: Brisket Recipe
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Default Brisket Recipe

On Fri, 5 Mar 2010 03:41:44 -0800, "Kent" > wrote:

>
>"Ed Pawlowski" > wrote in message
...
>>
>>
>> "tutall" > wrote
>>> You want to make pastrami, or corned beef? Don't try and do both at
>>> once.

>>
>>
>> You can't. To corn beef you cure it in the refrigerator either with a
>> dry rub or brine cure. The next step is to make it into pastrami.
>>
>> Or did you mean cook corned beef?
>>

>I want to try cooking supermarket corned beef on the grill. Have you tried
>to cook it "low and slow"? Do you cook it to a different temp? Whadya do to
>get the rid of the salt? Is it not a good idea to cook it on the grill?
>
>Thanks,
>
>Kent
>
>


Kent,

Here are some reposts from some time ago when I asked the same
questions.....

> On Tue, 05 Feb 2008 14:55:11 -0800, Nonnymus > wrote:
>
> >There's been a lot written and many comments on smoking a corned beef,
> >so I had to give it a try. My approach was to get a Kroger brisket
> >(flat) and a box of pickling spice to kick it up some. The corned beef
> >was removed from the bag and the liquid poured into the flat vacuum
> >marinading dish I use with my Foodsaver. I also sprinkled the brisket
> >with the packet of spice that came with it, along with another handful
> >of commercial pickling spice. It was then put under vacuum in the
> >refrigerator for 1-1/2 days to drive in some flavor.
> >
> >As an aside, one complaint we have about the commercial bagged corned
> >beef is that after cooking it with cabbage, it really lacks much flavor.
> >
> > I was attempting to get some additional flavor into the meat before
> >smoking it.
> >
> >The brisket was then placed fat side up on a Bradley rack and smoked at
> >240f for 6 hours with Hickory. At that time, the internal temperature
> >was 172f and the meat had a great color. I then removed the brisket
> >from the rack,wrapped it in foil and returned it for another 6+ hours at
> >
> >220f. The pit I have uses the BBQ Guru, so the meat's internal temp
> >sometime during the final 6 hours hit 190f, and was held there until I
> >removed it. The brisket was then chilled overnight. This AM, I scraped
> >
> >off the pickling spice on the meat side and cut off the fat cap. The
> >resulting chilled brisket was thin sliced on a commercial meat slicer
> >for later use in sandwiches.
> >
> >The result was a very dense brisket slice with the pinkish color of the
> >dyed commercial corned beef. There was a dark crust on the very
> >outside. The taste testers agreed with me that while it was a bit
> >salty, there was a great corned beef/pastrami flavor without being
> >overpowering. In retrospect, when I do it again, I'll use a home made
> >pickling spice that does not have any additional salt. My "take" on the
> >
> >issue is that since the corned beef is traditionally boiled, the
> >additional salt from the pickling process is leeched out of the meat to
> >a large extent and seasons the cabbage. By smoking it right out of the
> >bag, so to speak, the salt is not rinsed off or leeched out of the
> >brisket, leaving it a tad salty. This is not any different from frying
> >up a slab of country ham without soaking it in water, IMHO.
> >
> >Nonny

>
>
> I know this is an older post but I'm thinking about giving this a try.
> I'm confused though on why you would want the internal temp on a cut
> like this so high? It's beef not pork. Is it really necessary to smoke
> it that long and that hot? Thanks.
>
> Shinglhed


Yes, if you want it tender enough to eat. The beef cuts traditionally
used
for corned beef are tough as hell until cooked to death. Thus cooking
low and slow until all/most of the collagen breaks down is the norm.
The corning process does little to tenderize the meat.

--
Brick (Socialist governments traditionally do make a financial mess.
They always run out of other people's money.
Magaret Thatcher, 5 Feb 1976)