Brisket Recipe
 

Happy pre-St. Patrick's Day
I'm going to do the first of many briskets.

First Attempt:
1. 3 hour soak in warm water with potatoes and cabbage; reserve this soak
to cook veggies in
2. rinse and 2nd 1 hour soak in water
3. Dry, season with undecided and onto the WSM

Questions:
What initial temp, how long and what ending temp
What seasonings and mop schedule? I'm thinking about 1/3water 1/3olive oil
and 1/3cider vinegar mixed together with rub seasonings.
To what internal temp? I'm thinking 175F, rather than the usual 190%
Any other thoughts?

Thanks for all advice

Ketn
--
,constantly struggling with my level of ignorance

Brisket Recipe
 

"Kent" > wrote
> To what internal temp? I'm thinking 175F, rather than the usual 190%
> Any other thoughts?

If you like the meat to be tougher than your bbq, the 175 may be good. I'd
go higher, but that's me.

Brisket Recipe
 

"Ed Pawlowski" > wrote in message
...
>
>
> "Kent" > wrote
>> To what internal temp? I'm thinking 175F, rather than the usual 190%
>> Any other thoughts?
>
> If you like the meat to be tougher than your bbq, the 175 may be good.
> I'd go higher, but that's me.
>
Does corned beef brisket have to be grilled to the same internal temp. of
190F or so like non corned brisket? I guess when you look at how we usually
simmer the corned beef for a fairly long time, the internal temp. probably
does rise to near 200F. One could also simmer with cabbage and potatoes in
the usual fashion to 140-150F or so and then finish off on the WSM. Would
you slow cook or fast cook once you got to the grill?

Kent

Brisket Recipe
 

On Mar 4, 4:48*pm, "Kent" > wrote:
> "Ed Pawlowski" > wrote in message
>
> ...
>
> > "Kent" > wrote
> >> To what internal temp? I'm thinking 175F, rather than the usual 190%
> >> Any other thoughts?
>
> > If you like the meat to be tougher than your bbq, the 175 may be good.
> > I'd go higher, but that's me.
>
> Does corned beef brisket have to be grilled to the same internal temp. of
> 190F or so like non corned brisket? > Kent

You want to make pastrami, or corned beef? Don't try and do both at
once.

There have been GOOD discussions on this topic many times in the past.

Brisket Recipe
 

"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?

Brisket Recipe
 

"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

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)

Brisket Recipe
 

On 3/4/2010 1:05 PM, Kent wrote:
> Happy pre-St. Patrick's Day
> I'm going to do the first of many briskets.
>
> First Attempt:
> 1. 3 hour soak in warm water with potatoes and cabbage; reserve this soak
> to cook veggies in
> 2. rinse and 2nd 1 hour soak in water
> 3. Dry, season with undecided and onto the WSM
>
> Questions:
> What initial temp, how long and what ending temp
> What seasonings and mop schedule? I'm thinking about 1/3water 1/3olive oil
> and 1/3cider vinegar mixed together with rub seasonings.
> To what internal temp? I'm thinking 175F, rather than the usual 190%
> Any other thoughts?
>
> Thanks for all advice
>
> Ketn
Kent,
Your on track with presoaking to remove a bit of salt. For cooking it
needs to treated just like any other beef brisket. If it is a piece of
"Flat" it is probably well trimmed of any surface fat, Note; the flat
has much less fat then the 'Point' which has a massive amount of
internal fat. So you may want to consider layering with a layer of fat
back and if you can't find fat back, use thick cut bacon. Cook to
190-195 then take it off heat, allow it to sit 15 minutes then slice.
One fact is this should not be mushy! It should be Al Dente, it should
be sliceable without crumbling too much. In essence you are making
pastrami as pastrami IS cooked corned beef that has been Lightly smoked,
very little smoke flavor. If you are cooking indirectly then I would not
mop, in fact I would presoak in the seasonings that came with it then
cook it.

--
regards, mike
piedmont, The Practical BBQ'r
http://sites.google.com/site/thepracticalbbqr/
(mawil55)

Brisket Recipe
 

On 4-Mar-2010, "Kent" > wrote:

> "Ed Pawlowski" > wrote in message
> ...
> >
> >
> > "Kent" > wrote
> >> To what internal temp? I'm thinking 175F, rather than the usual 190%
> >> Any other thoughts?
> >
> > If you like the meat to be tougher than your bbq, the 175 may be good.
> > I'd go higher, but that's me.
> >
> Does corned beef brisket have to be grilled to the same internal temp. of
> 190F or so like non corned brisket?

I would never "Grill" corned beef brisket.
I would smoke roast corned beef brisket to 190F internal.

> I guess when you look at how we usually simmer the
> corned beef for a fairly long time, the internal temp. probably
> does rise to near 200F.

It certainly does at my house.

> One could also simmer with cabbage and potatoes
> in the usual fashion to 140-150F or so and then finish off on the WSM.

I can't even imagine doing something so stupid as to take a piece of
corned beef out of a pot of simmering water and taking it to my smoker
as a finishing process.

> Would you slow cook or fast cook once you got to the grill?

Since that would never happen, the question is moot.

>
> Kent

--
Brick (Youth is wasted on young people)