As I type (well, in-between typing stuff) I am scarfing down a sandwich of good marble rye, home smoked corned beef (dat's pastrami, right?) cheese, julienned good sour dill pickles, just a leetle mustard that I grilled in a pan ala grilled cheese sandwiches. Did I mention that I briefly warmed the slices in some smoking "jus" before making the sandwich? Well I did and I am glad I did.
Sure I coulda bought a brisket, corned it in my fridge myself THEN smoked it, but well, (whining) I had this on in the freezer. Maybe I'll ask for a prime brisket flat or some-such for Christmas. BUT I defrosted a corned beef flat from Smart-and-Final that had resided in my deep freeze since some time last year. . . yes, last year, and smoked that puppy. It is delicious; maybe not as delicious as a home corned brisket corned, but it is FINE. Much better than the stuff at local grocers/delis around here.
Smoked it in my Green Mountain Grill at 200º, used Pit Boss "generic" pellets (40 lbs/$14.99 as of this writing). I lined a very shallow biscuit pan with double heavy-duty aluminum foil, poured in1/2 inch of so of boiling water then placed a rack on top of the pan. The rinsed flat was positioned over the water so all drippings would go into the pan and smoke could circulate freely. Ended up smoking it for 7 hours, checking the pan to keep water in it. I let it cook and put it in the fridge for 3 days--we had regular corned beef with cabbage and the works for St. Pat's day. Saved that smoking "jus"!!!
The stuff, sliced across the grain diagonally, has just a bit of chew, Next time I will go, oh, maybe 2 hrs longer. If I could slice it more thinly, the chew would not be noticeable, but I don't have an electric slicer, just sharp knife. I am plenty happy with what I have, chew or no.
And about that smoking "jus" from the drip pan. It is the essence of good, smokey corned beef. I will be freezing any that is left for future use--perhaps in a Guinness and beef stew?
Any way, I am happy with my results. I fully encourage any new to pellet grilling to try this (I am a new to it too!). Very good, very easy.
Have fun and stay healthy, eat lots of home smoked stuff!
Sure I coulda bought a brisket, corned it in my fridge myself THEN smoked it, but well, (whining) I had this on in the freezer. Maybe I'll ask for a prime brisket flat or some-such for Christmas. BUT I defrosted a corned beef flat from Smart-and-Final that had resided in my deep freeze since some time last year. . . yes, last year, and smoked that puppy. It is delicious; maybe not as delicious as a home corned brisket corned, but it is FINE. Much better than the stuff at local grocers/delis around here.
Smoked it in my Green Mountain Grill at 200º, used Pit Boss "generic" pellets (40 lbs/$14.99 as of this writing). I lined a very shallow biscuit pan with double heavy-duty aluminum foil, poured in1/2 inch of so of boiling water then placed a rack on top of the pan. The rinsed flat was positioned over the water so all drippings would go into the pan and smoke could circulate freely. Ended up smoking it for 7 hours, checking the pan to keep water in it. I let it cook and put it in the fridge for 3 days--we had regular corned beef with cabbage and the works for St. Pat's day. Saved that smoking "jus"!!!
The stuff, sliced across the grain diagonally, has just a bit of chew, Next time I will go, oh, maybe 2 hrs longer. If I could slice it more thinly, the chew would not be noticeable, but I don't have an electric slicer, just sharp knife. I am plenty happy with what I have, chew or no.
And about that smoking "jus" from the drip pan. It is the essence of good, smokey corned beef. I will be freezing any that is left for future use--perhaps in a Guinness and beef stew?
Any way, I am happy with my results. I fully encourage any new to pellet grilling to try this (I am a new to it too!). Very good, very easy.
Have fun and stay healthy, eat lots of home smoked stuff!
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