Thread: Corned Beef

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  1. #1
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    Corned Beef

    Has anyone ever tried smoking a corned beef? Any suggestions?

  2. Member dwbeck2's Avatar
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    #2
    If you smoke corned beef with a pepper crust, that is pastrami...
    Dan Beck
    2013 Ranger Z119/SHO 200


  3. Member
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    #3
    YES and its wonderful.

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    #4
    Did one on St. Patricks day and it was great. Doing another one this weekend without that green crap (cabbage.)

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    #5
    What type of would would you suggest?

  6. Member fr8dog's Avatar
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  7. Member
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    #7
    Quote Originally Posted by dwbeck2 View Post
    If you smoke corned beef with a pepper crust, that is pastrami...

    This.

    Corned beef, if you want corned beef, is not smoked.

    If you smoke it, take the extra few minutes to add the pepper crust, and then make sure to cool it and then steam it and have pastrami. Way worth it.


    Also, spend the time to corn your own. So much better than anything from the store.

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    #8
    Since the meat is already cured, how long or to what internal temp would you smoke it when making pastrami. When steaming are we using a big pot and a collider?
    Last edited by oli3665; 04-18-2018 at 07:30 PM.

  9. Ya, I Live on Rainy Lake! basscla's Avatar
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    #9
    I need to try smoking one, sounds good

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    #10
    Quote Originally Posted by oli3665 View Post
    Since the meat is already cured, how long or to what internal temp would you smoke it when making pastrami. When steaming are we using a big pot and a collider?

    Not sure how you would have access to a collider in your house, but that would certainly generate a good amount of steam I'd imagine!


    Usually when you do Pastrami, it's with a half a brisket (or you can do a packer's brisket if you have one). Easiest way to steam one that big is to use two hotel pans, one inside the other, and punch a bunch of holes in the top one. Water in the bottom one. Then put a cookie cooling rack or something similar in the top one, put the brisket on top, and then lid it up and let er rip. You can use any other contraption you may have that is large enough to steam it as well.

    As for smoking, yes, of course corned beef is already cured - that's what corning is. But the pepper crust and then smoking it aren't there to preserve it, they are there to add flavor - same reason as why you smoke anything else! I don't know about you, but I'm not trying to preserve my ribs or pulled pork. LOL

    Smoke from raw at 225 to an internal temp of 150.

    Then put it into the fridge for 12 hours.

    Then steam it to an internal temp of 203.

    If you want a crisp crust, stick it under a broiler for a few minutes, or toss it back onto the grill (steaming will soften the crust).

    Enjoy!