Corned Beef Brisket - Smoked

LINK

This is a good write up with several cook options. I've done option 1 and 2. I want to try option 4.

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steam pastrami after it's smoked

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I agree. They pull them out of the steamer all stacked on top of one another before they slice.

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You need to soak in water overnight to get the salt out.

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This is what I was figuring.

Soak it in water for a bit or rinse it really well. Then season with a pastrami rub like THIS one and smoke until it hits 180-190. You don’t want it falling apart.

ETA I actually put mine in the sous vide at 137 overnight after rubbing it down then smoked to 165. It was excellent.

Here’s a thread I did on one a few months ago. I did mine from raw brisket but the smoking method should be the same. Had some good tips in it
LINK

Different brands have different salt levels, I usually soak the Costco one for a few hours, but I don't want to remove too much salt. Then I use the Katz rub:

Ingredients:

2 tablespoons whole black peppercorns

2 tablespoons fresh coarsely ground black pepper

1 tablespoon whole coriander seeds

1 tablespoon coriander powder

1 tablespoon brown sugar

1 tablespoon paprika

2 teaspoons garlic powder

2 teaspoons onion powder

1/2 teaspoon whole mustard seeds

1/2 teaspoon mustard powder

I put in in the fridge for a day on a rack, uncovered, to develop a perricle.


Then I cold smoke in pecan pellets for 8 hours, its smoked, but still basically raw.

My last one I put in the oven at 250, covered tightly with foil, for about 5 hours, it was melt in your mouth tender.

Bon appetit.

I tried it but did not soak or wash enough o the salt off. It was just OK.

I'v smoked them and then pressure cooked them for a half hour or so. I think they are great!

I've done it and am doing one tomorrow. I'm soaking it overnight.

Bump. Corned brisket rinsing now. Katz rub is made. Will smoke on egg at 250 with charcoal and pecan. Will likely wrap and finish in oven. Any tips on which finishing method is best?