Can You Use a Corned Beef Brisket to Smoke in Your Smoker
Practiced corned beefiness is a salty, flavorful delight that works well on a sandwich or just plainly sliced. Smoked corned beef is even better considering the smoke imparts a flavor that merely enhances the meat's flavour. A generous rub gives the meat a different dimension of even more flavor.
My journey to the recipe beneath was a long one. I dearest pastrami sandwiches which are made from corned beef cured with specific spices. I played around with a few recipes trying to recreate my favorite pastrami at abode. Then, I decided to start completely from scratch.
Corned beefiness gains some other dimension of flavor in the smoker. I created a uncomplicated spice rub that brings the coriander of traditional pastrami into the mix while also gaining the flavors of garlic, onion, and paprika. The results are mouth-watering. In fact, I would put this recipe in my acme 10 smoked recipes.
I had a friend try this recipe. This friend had spent many years in NYC and enjoyed plenty of corned beefiness in his time. As shortly as he bit into my smoked corned beefiness, he started humming, a true sign of pure enjoyment. He even asked for the recipe.
What Makes A Expert Corned Beef Recipe
Corned beef is normally fabricated from brisket cuts. When y'all go shopping for corned beef, you are likely to find it offered in three cuts: the apartment, the bespeak, and a whole. The "flat" offers a consequent thickness and is normally the leaner cut. The "point" is from the thicker end of a typical brisket, offering flavorful marbling. The "whole" is the entire brisket, which includes both of the other cuts.
Most experts recommend the "whole" cutting. You may think that a whole cutting is besides much, just a typical corned beef brisket is going to take up to xl% shrinkage during the cooking process. For this detail recipe, I used the pointed cutting brisket.
The term "corned" comes from the fact that the meat is salted using big kernels or "corns" of salt. That means the corned beef you option up is going to be very salty, which is why almost recipes call for soaking the meat overnight. This helps reduce the saltiness of the meat in the concluding recipe.
Corned beef typically comes with a generous layer of fat included. This fat helps flavor the meat while tenderizing it at the same time. If yous want to reduce calories, you tin trim the fat, but don't remove information technology all. Removing that fat will make the meat tougher and less flavorful.
Because corned beef is made from the brisket, it contains long, strong musculus fibers which make the meat notoriously tough. It is much easier to smoke chicken or pork. That is why depression and slow cooking is such a practiced choice for corned beef.
How To Make The All-time Smoked Corned Beefiness
Equally I mentioned above, it is important to soak the meat overnight to reduce the saltiness. If you skip this step or effort to simply soak it for an 60 minutes, your corned beef volition come out too salty.
Depending on the size of the meat, the smoking time will vary. Once the internal meat temperature reaches 160F, we then wrap the meat with foil or butcher paper. Smoke it until meat reaches the temperature of 195F. This whole process will take about iv-5 hours.
For the woods chips, I used hickory for this recipe. You can besides use oak, pecan, or apple wood.
Smoked Corned Beef
Tender and delicious smoked corned beef.
- 3-5 lbs Corned Beef Brisket
Rub
- two tbsp Brown Sugar
- 2 tbsp Basis Black Pepper
- 2 tbsp Coriander Pulverization
- ii tbsp Paprika
- 1 tbsp Garlic Powder
- ane tbsp Onion Powder
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Place meat in a bowl and encompass with water.
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Place the bowl containing the meat and water in the refrigerator overnight.
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Add hickory wood fries to the smoker.
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Preheat smoker to 275F.
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Place rub ingredients into a shallow bowl and mix together.
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Remove the meat from the water and pat dry out.
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Trim meat of excess fatty if needed.
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Coat the meat generously with the spice rub.
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Identify meat in the smoker and fume until internal temperature reaches 160F. This takes about two-3 hours.
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Wrap meat with foil or butcher paper. Place meat back in the smoker and cook until internal temperature reaches 195F. This will take an additional 2-3 hours.
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Let meat residue for at to the lowest degree xxx minutes before slicing and serving.
Source: https://meateatingmilitaryman.com/smoked-corned-beef/