Has anyone put a store bought pc of corned beef (flat or point) an a cooker for a few hours BEFORE in goes in the pot withh the traditional spices and veggies?? OR, finished it on the cooker AFTER simmering in the pot?? If anyone else has tried it and has suggestions and results, I might do it today!!
Thanks.
John "JR"
Minnesota/ United States of America
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Smoke it like you would a brisket with some pastrami rub. Nothing better.
You could put it in the pot, then add it to the smoker or grill. That will add some smokiness to it since smoke is attracted to wet surfaces. Plus, the boiling will take most of the smoke of the meat. So I would go boil, then smoke or grill.
I've smoked a store bought corned beef, after a rinse, until it got past the stall, and at about 170, I moved it to a dutch oven with cabbage and other traditional fixings and braised it for the finish. You could do the braise in the oven, or on the grill as I did. My family loved it at the time. Haven't done it in a few years though. It gives a nice smoky flavor to the entire dish.
What I cannot remember is if I applied a rub of any sort before putting it on the Weber kettle to smoke...
Ok - found some photos from doing this in 2020. Looks like I did put some kind of rub on the corned beef brisket flat...
After it reached 160-170, I moved it into the dutch oven with this stuff:
It then cooked for a while in the dutch oven, and the last hour or two I added potatoes:
I just sliced it in place, so that the family could fish out veggies and meat as desired.
I think the entire cook was most likely 5-6 hours? Maybe 8. Based on photo timestamps, I moved it to the dutch oven at 2pm, and it was done at 5pm. And smoked however long it took to be 160-170 at 2pm.
Bon appetite!
Last edited by jfmorris; March 17, 2023, 10:10 AM.
Thanks Guys, I've decided to boil/simmer the store bought corned flat, as we always do and then remove, drain a bit ,and slather top with a brown sugar and spicey mustard mix and finish on the PK. (maybe 1 hour). The honey /mustard glaze is a step my wife has done for years but always in the oven!. This will be the first try on the PK 360. Once the meat comes out of the pot the cabbage and carrots, onions and potatoes go in when the meat goes on the grill! The whole meal is served with horseradish/sour cream !!
If your question is, what didi I do with the point? The answer is , we only bought the corned flat. Since we're only two, the 2 pound flat makes the most sence!
OK, First off, no pictures, sorry!, so you'll have to take my word for it! ..... It came out wonderfully! Very similar to our regular procedure in the oven, but of course, with that beautiful "kiss" of smoke from being on the grill for the last hour or so. Weather permitting, I'd suggest you all try it next March!
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