It came out decent the last time I grabbed one from the store, water boarded/bathed it with extreme prejudice a few times to mellow out the salt and smoked it. Curious what works best for the rub? So far I've just done black pepper, garlic, onion powder?
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Anyone smoking some corned beef brisket this St. Patrick's Day?
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I use Meathead’s pastrami rub. Got some going right now. Pic right before wrapping in paper.
Pastrami depends heavily on the spice blend applied to the cured corned beef. But the distinctive combination of coriander, black pepper, and other spices works wonders on goose or duck breast, on pork belly, on beef short ribs to name a few options. After much research and trial and error, here's my approximation of Katz's pastrami rub recipe.
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Local supermarket was picked clean of all the "fresh" meat owing to the recently announced closure of the local schools. guess the homebound families don’t appreciate a corned brisket point as there were still a few prebrined packages points today on sale, so I picked up two more. They will eventually be de-salinated, pastrami rubbed and smoked in the PBC just as I did last week.
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Club Member
- Dec 2017
- 3785
- New Mexico
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Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I am in process of brining my homemade corned beef, however, I’m not sure when I’ll do the Corned Beef And Cabbage meal. Haven’t been able to get cabbage and potatos at the grocery store. Going to try again tomorrow, may try the local co-op as well so I can make the family the meal on Tuesday.
also have the other portion of the brisket desalinating so I can rub it down with pastrami rub for a few day before I smoke it.
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