Corned Beef

[Darchie03]

Has anyone cooked a corned beef in the grill I am thinking of using my little pellet grill to fix one? if you have how did it turn out & how did you set it up? Thanks to all in advance!!!
Dave

[lschweig]

I have and the biggest thing to know if you are using a store bought corned beef is to soak it in water for at least 12 hours and then slice off a small piece and cook it. If it is still too salty soak it some more until you hit salt the level you are looking for.

After that cook it like a brisket and you will enjoy some beautiful Rubens and probably the best corned beef you have ever tasted.

[customtrim]

I have smoked a few. I soak over nite cook till 203 at 225. Some i put rub on some i dont. When soaking change the water every couple of hours. I have one i will be doing this weekend, homemade one

[Yelnoc]

At least 12 hours - last I had the guy did it for 48 and for sure changing the water is a must. I love regular corned beef, but a smoked, desalinated corn beef brisket smoked into a great pastrami is wonderful...I'm looking at doing 2 points and 2 flats next weekend. Buddy did some in his egg and this is what he used as a rub:
4 tablespoons freshly ground black pepper (more if you like it peppery)
1 teaspoon ground coriander
1 teaspoon granulated garlic powder
1 teaspoon onion powder
2 teaspoons Canadian/Montreal Steak seasoning
1/2 teaspoon thyme, dried
1 teaspoon paprika

[Darchie03]

lschweig, customtrim, Yelnoc, Thank you. I was thinking I would add some potatoes after it reached about 160* all of this in a shallow pan. do you think it will work?

[customtrim]

Darchie03 not going to say it wont but brisket cooked only to 160 will more than likely still be tough. If it were me i would take it till probe tender or around 203 wrap and keep in a warm oven, 150 or 170 what ever the lowest on yours would go or a faux cambro to 150 160 if your planning on slicing it.once it hits the stall you could be looking at 5- 6 hours before you're done so the potatoes maybe a little over done. You could wrap to speed things up then when it is close un wrap save the juice add to a pan and add the potatoes

[Darchie03]

I was only going to add the potatoes & some vegys at 160* & take the whole thing to 203* or probe tender.
Thanks Dave

[Darchie03]

Maybe wait a little longer to add potatoes.

[customtrim]

Darchie03 yeah I read that wrong sorry

[LA Pork Butt]

Hey folks. I have a corned beef point that I am thinking smoking. I usually smoke at 225, but I am wondering how long would the cook time be - the same as a brisket point or less?

[customtrim]

I would figure close to the same. My pastrami point was on for 8 hours the other night at 225 it was still sitting at 160

[LA Pork Butt]

customtrim thanks.

[richinlbrg]

Used mine to make MH's close to Kat's pastrami. Turns out GREAT! Some of the best my friends have had.

[Dr ROK]

Ditto