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Old 07-15-2011, 04:00 PM   #1
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Help smoke a corned beef.

i was planning on smoking a store bought corned beef, and having no time to do research on the particulars i hoped someone could help me here.

i have a vacuum sealed flat cut corned beef (that is supposed to be cooked in water), but i thought i'd smoke it in my vertical gas smoker as a change of pace.

i was planning in grinding the little spice packet that is enclosed with it and rubbing it into the meat, then putting it in the smoker using apple and hickory.

anyone know how long i should smoke it, and at what temp?

would the final product be considered a pastrami, or just a smoked, brined brisket?

tia.

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Old 07-15-2011, 04:19 PM   #2
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Well I just happen to be smoking a corned beef this very minute
There's a little info here from a while back.

From everything I read and then concluded, smoke it to 165F at low temps, 200-225. Lots of smoke in the beginning and mild wood. Wrap it and let it rest for a couple hours when through Qing. Cool it and slice thin.
I'm at 157 right now and I put it on close to 10:00 this morning, It stalled at 145 for about 2 hours.
I through the packet of stuff away and am using maple wood. My rub is in the thread.

Oh, ETA, Soak in cold water for six hours, changing the water every two before starting.
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Old 07-15-2011, 05:30 PM   #3
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Almost sounds like you're trying to make pastrami; if so, a dry rub including crushed peppercorns, garlic, and coriander seeds would be in order.
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Old 07-15-2011, 05:54 PM   #4
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Dang Bucky. That one smoked up quick. It was done about an hour ago. The first one stalled twice and needed foiled, this one cruised right up to my target temp without foil, though I did increase my temp from hovering around 210 up to 225 for an hour.
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Old 07-16-2011, 09:08 AM   #5
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thanks very much, pac and jpb.

i didn't get to it yesterday. hopefully tomorrow. will post results.
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Old 07-16-2011, 09:51 AM   #6
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Quote:
Originally Posted by buckytom View Post
thanks very much, pac and jpb.

i didn't get to it yesterday. hopefully tomorrow. will post results.
I'll be eating my results today

Looking forward to hearing how it went.
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Old 07-16-2011, 11:06 AM   #7
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Quote:
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thanks very much, pac and jpb.

i didn't get to it yesterday. hopefully tomorrow. will post results.
Hope your's comes out as well as one of Katz's better pieces.
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Old 07-18-2011, 12:15 PM   #8
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How'd the corned beef turn out?
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Old 07-18-2011, 02:57 PM   #9
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i just took it out of the fridge and am going to set up the smoker now.

will post pics tonight.
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Old 07-18-2011, 04:30 PM   #10
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darn, as i was setting things up, i realized that i never soaked the corned beef. so it's getting a 2 hour soak (i just changed the water after the first hour, will change again in a half hour), then it's getting rubbed with the spice packet that's been ground with some additiinal pickling spices, and smoked over hickory and apple. i'll have about 5 hours of smoking time before i have to head into work, so hopefully it won't take that long.
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