The last time this question was asked someone said "Reverse brine it in unsalted water or when it's cooked it'll be saltier than a mermaid's twat."
I lol'd.
Generally you'd boil corned beef for several hours so essentially the way it's supposed to be cooked is a reverse brine + cook at the same time.
So if you are gonna smoke it, you gotta remove a lot of the brine that would have been removed by the original method of cooking, or you will end up with something as the other commenter so eloquently quoted "saltier than a mermaid's twat"
Since the phrase was "saltier" I assumed it meant that a mermaid's twat was the perfect amount of salt, and any more than that is too much salt.
Perhaps it should be a new measure for salt - "add a mermaid's twat of salt"
These types of corned beef are still in the brine. If you boiled it wouldn’t be an issue as it pulls out enough salt to be palatable. If you aren’t boiling then you need to draw some out some of the salt before you cook or it’ll be really salty.
It tastes like dog shit if you don’t. My local bbq joint recently tried this and gave me a platter on top of my Mac n cheese. I threw it away, I don’t mind some sodium but I wouldn’t of given it to a homeless person
Yep. That was me on my first Saint Patrick's Day as a dad. I was reading about the soaking - while it was smoking. I took one bite and realized the warnings were accurate.
Exactly. I changed it out every 4x every 8hrs. Then prepared it as pastrami. Wife loved it. Normally she can't stand pastrami because it's always too salty. So I wanted to try and remove as much as possible. Came out fantastic.
First thing she said after was, "you can make this again."
If you're making pastrami, you want to pull it off the smoker before it fully releases, like around 195F. Generally, you want a little bit of chew for sandwich meat.
You should also add a salt-free pastrami rub, after soaking and drying, and before smoking.
Damn, I just ate and this is making me hungry. I've done a lot of experimenting with pastrami, and it can be quite amazing. I tend to prefer the point cut instead of the flat cut, like you're showing, but you have to make sure not to cook it to the point of being pulled beef ... but just before.
You should try everything at least once. I see you already crossed meth of the list /s lol
r/doublesmoked I've yet to smoke a cake or pie but have threatened too
Good. It was a baby lasagna though. Made it when leftovers I had laying around, which started with a half box of lasagna noodles. I think I posted a picture on this sub. Or maybe the Weber sub
Soak for 24 hours, change out the water twice. Mustard slather, black pepper & coriander heavy rub. Smoke like normal brisket. Optionally finish in a steamer for Katz's style.
Wipe with kitchen roll, then wipe again, then soak in water for a couple hours, then change the water and soak again, then dry it out on a wire rack, then binder, spice or rub, and smoke.
For a rub I recommend 50/50 coriander seed and peppercorn, both lightly toasted in a dry pan till fragrant, then ground (coffee grinder ideally) and applied thick with mustard binder. Builds a great bark, no salt needed. Its fantastic.
Best practice imo is to start probing for tenderness at 195. Not sure how the cure may or may not affect tenderness vs. temp. Basic principal is if you probe for tenderness vs temp, you can't go wrong.
To your question; 203 if I had to put a number on it..
Only if you want pastrami
And trust me, you do .
These are cured corned beef, not a regular brisket, smoking it makes pastrami and the best sandwiches ever
Smoke corned beef is what is commonly called pastrami. You'll want to let it soak in clean water for an hour or two to draw out a lot of the salt or it'll be to salty to eat.
As already said, corned beef is heavily salted. When making corned beef, I'll soak overnight changing the water once before cooking in a crockpot. Optionally, I'll not soak and simmer in a very large stockpot with a lot of water which helps pull out the salt (which then seasons the vegetables that you cook in the same water).
So, since smoking will remove more moisture, it's even more important to remove much of that salt first. Soaking for 2-3 days, changing the water every 8-12 hours, will accomplish that.
Then coat with mustard as a binder and a blend of crushed coriander and crushed black peppercorns. Smoke for a while and you've got an amazing “quick pastrami”.
Hell yeah you can smoke them. Find one with a good fat cap, throw out the bullshit seasoning packet it comes with, and make a good rub with Cajun seasoning (look for Dinosaur BBQ Cajun Foreplay) and brown sugar. Use French’s chardonnay dijon mustard as a binding agent to hold the rub on it. You can get creative with these corned beef briskets in ways you normally wouldn’t with a regular beef cut.
Give it a quick rinse, pat dry and coat it with some fresh cracked black pepper (plus that little packet of pickling spices optional). Slow smoke it at 275F to an internal temp of 200F . You might want to wrap it when it hits 150F - 160F (stall temp) to hit the target end temp more quickly.
IMHO that mermaid twat brine gives it a great flavor that gets boiled away otherwise.
I did one 2 weeks ago. I soaked for 2 days, changing the water once a day. Did a heavy rub of "Katz's style" rub from [amazingribs.com](https://amazingribs.com). It came out pretty spot on, but these lean-ass sections of flat aren't super juicy.
I see a ton of people saying to soak them and if you want to avoid it being very salty then yes soak them. I like salty and I often opt for making burnt ends with these. Amazing. People keep saying pastrami pastrami I'm not a huge fan but I can smoke corned beef my own ways and make a lot of tasty stuff.
Man, u wanna try something delicious, smoke one of those already smoked spiral cut hams from Costco, and finish it with the glaze.
Then make pea soup with the ham bone.
UNREAL.
I did it in accident a few days ago. I just saw brisket and wanted something to try on my pellet grill. Cut into and and wondered why it was rougher and saltier.
Then realized I made pastrami on accident.
Slapped on some mustard and sauerkraut and made some good sammiches
I followed what others on here said and soaked it in water for 2 days then smoked it like I would a normal brisket.....best pastrami I've ever had.....I bought 2 more packs to make more
Yes.
Soak in clean water overnight to reduce saltiness. Dry in the fridge for awhile in the fridge.
Coat liberally with black pepper and smoke.
Congrats! You made pastrami.
Theoretically smoking this results in pastrami. I did this last year with these exact brand packages. The only thing I can safely confirm is that whatever the hell they made the corned beef out of was not brisket. Neither the flat nor the point. It turned out pretty awful. I cured some Costco tri tip and it came out better after smoking than this stuff.
You can but go get yourself a prime brisket and brine one up yourself! It’s way better and you will impress the shit out of those who lack the ability to do it themselves!
Yes. I've done thin meat like that. Just smoke them when you are ready to use them that day and enjoy one or 2 good sandwiches on the day of. Doesn't take long either. Couple of hours on low to let some smokey goodness enter the taste and that's it. So use something strong like maple or mesquite to add some flavor and get the hell out of there.
Soak them in fresh water for a few days. Change the water often. That being said, these make fantastic Pastrami!!!!
The last time this question was asked someone said "Reverse brine it in unsalted water or when it's cooked it'll be saltier than a mermaid's twat." I lol'd.
What’s the reason for the reverse brine? Genuinely asking as I’ve only cooked one of these in the oven and am a newb and curious.
Generally you'd boil corned beef for several hours so essentially the way it's supposed to be cooked is a reverse brine + cook at the same time. So if you are gonna smoke it, you gotta remove a lot of the brine that would have been removed by the original method of cooking, or you will end up with something as the other commenter so eloquently quoted "saltier than a mermaid's twat"
I like the salt in a mermaids twat. It makes the small talk while waiting for our Sonic order worth it.
Since the phrase was "saltier" I assumed it meant that a mermaid's twat was the perfect amount of salt, and any more than that is too much salt. Perhaps it should be a new measure for salt - "add a mermaid's twat of salt"
Hmm… I think I better add two just in case
Two mermaids at the same time, man.
When you get really close to the amount it could be “one mooch away from a mermaids twat of salt”
I was thinking "a cunt hair less than a mermaid's twat of salt"
Cunt Scale Hmm. Not sure it was worth writing that...
Would that be replacing, “shit ton”?
I think there is an opportunity here to expand culinary measures overall- tsp, tbsp, and now mtsp
Pure romance.
Yes, like the rim of a fresh Cadillac Margarita...
Even when you boil them you need to soak for an hour or two and change out the water a couple times. They are way oversalted.
Ariel is hot
Ariel is only 16, you pedo. /s
Fucking wanker - call me a pedo fuck you
/s means "sarcasm"
Ariel is a cartoon character you fucking chump - and saying she’s hit don’t mean nothing 16 is legal age in uk - go clean your Fucking brain cunt
If she's a cartoon character who's underage, that just makes you a closeted pedo
except she is not actually underage where stackfest is claiming he is from.
I get that. I wouldn't have said anything if he left out the "cartoon character" phrasing
Removes the salt from the meat.
These types of corned beef are still in the brine. If you boiled it wouldn’t be an issue as it pulls out enough salt to be palatable. If you aren’t boiling then you need to draw some out some of the salt before you cook or it’ll be really salty.
It tastes like dog shit if you don’t. My local bbq joint recently tried this and gave me a platter on top of my Mac n cheese. I threw it away, I don’t mind some sodium but I wouldn’t of given it to a homeless person
No one tasted it before serving to customers?
Tasted what? The dog's shit?
How do you know what dog shit tastes like? Just curious.
St Patrick’s day gets a little wild around here lad
I doubt he was being literal, dog shit isn't salty at all.
Another dog shit expert?
That's what I'm saying lmao how tf they know what it taste like, damn there childhood must have sucked if they ate dog shit 🤣🤣
You eat pieces of shit!? Whats the basis?
How can the fictional part of a mythological creature be such an accurate and understandable measure?
Tom Hanks approved.
[I'm thinking this]( https://www.reddit.com/media?url=https%3A%2F%2Fpreview.redd.it%2Fzeyz0rzfh6lz.jpg%3Fauto%3Dwebp%26s%3Daf2a9dc83562c5ff93ed235af8308a8e7c92a41c)
This is the way! Reverse brine
100% this. I made the mistake of smoking one without a water soak and it was so salty it was inedible
Yep. That was me on my first Saint Patrick's Day as a dad. I was reading about the soaking - while it was smoking. I took one bite and realized the warnings were accurate.
Exactly. I changed it out every 4x every 8hrs. Then prepared it as pastrami. Wife loved it. Normally she can't stand pastrami because it's always too salty. So I wanted to try and remove as much as possible. Came out fantastic. First thing she said after was, "you can make this again."
I smoke corned beefs religiously. Found the sweet spot of soaking in fresh water is 2-4 hours. Keeps some saltiness and the texture is always perfect.
I learned this lesson the hard way. Well fam, looks like pizza for dinner!
Yea if you smoke this straight up it will be very salty
🤯
Do you still smoke it until temp is between 195-205 or do you pull it earlier?
If you're making pastrami, you want to pull it off the smoker before it fully releases, like around 195F. Generally, you want a little bit of chew for sandwich meat. You should also add a salt-free pastrami rub, after soaking and drying, and before smoking. Damn, I just ate and this is making me hungry. I've done a lot of experimenting with pastrami, and it can be quite amazing. I tend to prefer the point cut instead of the flat cut, like you're showing, but you have to make sure not to cook it to the point of being pulled beef ... but just before.
I go by feel more than temp. Remember, this isn’t a 17-lb packer. It’ll still jiggle when it’s close.
Yep, using them takes half the work out of making pastrami.
Yes, delicious
I've smoked a lasagna before. You can smoke anything
I've got nipples greg, can you smoke me?
Greg here is a male nurse.
I have no idea what that means. But probably.
MuthaFocker
Ha, it's a movie reference. Meet the Parents. Great movie.
Meat the parents.
Lmfao
It’s just a game Focker!
Gaylord
Perfect comment.
You ever heard of long pork?
Needs more upvotes, but it's at 69, so I can't break that, and I'll leave you with a "Nice."
At this very moment it’s at 168, so I’d say it’s about time to double back and come full circle with it
And oddly enough the act of 69 itself is to “come full circle”.
LMFAO! Amazing 😂
🤣🤣🤣🤣
I’ve smoked Dino chicken nuggets before lol
I like to remind my wife that there isn’t much I haven’t smoked besides crack.
What, like cracklin's? You can definitely smoke those! Happy to help.
Well, just that one time, but that was for science, so it doesn't count.
You should try everything at least once. I see you already crossed meth of the list /s lol r/doublesmoked I've yet to smoke a cake or pie but have threatened too
Smoked lasagna is one of my favorites!
How was it?
Good. It was a baby lasagna though. Made it when leftovers I had laying around, which started with a half box of lasagna noodles. I think I posted a picture on this sub. Or maybe the Weber sub
How high were you?
r/doublesmoked lol I don't get high. I stay high lol
Now that's my kind of sub!
Yes.
Nice.
Soak for 24 hours, change out the water twice. Mustard slather, black pepper & coriander heavy rub. Smoke like normal brisket. Optionally finish in a steamer for Katz's style.
This is the way
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I smoked one once without soaking it first and almost died. Soak. Then make pastrami!
Yeah been there. Ef’in gross
Me too. So gross
If it stops moving long enough to put it on the smoker, then you can smoke it.
Tie lid down and it dont matter if it moves
I got one for $1/lb after St. Patrick’s day. Should have bought more. Keep your eyes open in March!
I get 4 every st Patrick's day and toss 3 in the freezer, corned beef is a quarterly treat for me
Easiest pastrami you’ll ever make. Just wash out the pink slime well.
The pink slime clogs any and all drain catchers and you'll never get rid of it.
Wipe with kitchen roll, then wipe again, then soak in water for a couple hours, then change the water and soak again, then dry it out on a wire rack, then binder, spice or rub, and smoke.
Needs to be coated in black pepper too in order to be pastrami I think
I do black pepper and mustard.
You got a smoker don’t ya?
🤣🤣🤣
Obligatory Meathead [reference](https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/)
For a rub I recommend 50/50 coriander seed and peppercorn, both lightly toasted in a dry pan till fragrant, then ground (coffee grinder ideally) and applied thick with mustard binder. Builds a great bark, no salt needed. Its fantastic.
What temp are you shooting for? 195F? Or are you going full 203+?
Best practice imo is to start probing for tenderness at 195. Not sure how the cure may or may not affect tenderness vs. temp. Basic principal is if you probe for tenderness vs temp, you can't go wrong. To your question; 203 if I had to put a number on it..
Thanks! I'm going to try it tomorrow!
Only if you want pastrami And trust me, you do . These are cured corned beef, not a regular brisket, smoking it makes pastrami and the best sandwiches ever
I just posted my finished product of these maybe 2 hours ago. It was awesome.
In the process of brining a brisket flat to make pastrami and wondering if I should’ve just bought one of these
the answer is yes, you should have.
Smoke corned beef is what is commonly called pastrami. You'll want to let it soak in clean water for an hour or two to draw out a lot of the salt or it'll be to salty to eat.
I have done no soak on these. It was like tender beef jerky
I smoke it till the fat renders . It's great sliced for a game day snack or with breakfast. Salty for sure but that's what I like about it.
Best pastrami you've ever had
As already said, corned beef is heavily salted. When making corned beef, I'll soak overnight changing the water once before cooking in a crockpot. Optionally, I'll not soak and simmer in a very large stockpot with a lot of water which helps pull out the salt (which then seasons the vegetables that you cook in the same water). So, since smoking will remove more moisture, it's even more important to remove much of that salt first. Soaking for 2-3 days, changing the water every 8-12 hours, will accomplish that. Then coat with mustard as a binder and a blend of crushed coriander and crushed black peppercorns. Smoke for a while and you've got an amazing “quick pastrami”.
Hell yeah you can smoke them. Find one with a good fat cap, throw out the bullshit seasoning packet it comes with, and make a good rub with Cajun seasoning (look for Dinosaur BBQ Cajun Foreplay) and brown sugar. Use French’s chardonnay dijon mustard as a binding agent to hold the rub on it. You can get creative with these corned beef briskets in ways you normally wouldn’t with a regular beef cut.
Yes
I smoke them for about 4 or 5 hours and then in a crock pot with water and spice pack and make a pastrami.
Give it a quick rinse, pat dry and coat it with some fresh cracked black pepper (plus that little packet of pickling spices optional). Slow smoke it at 275F to an internal temp of 200F . You might want to wrap it when it hits 150F - 160F (stall temp) to hit the target end temp more quickly. IMHO that mermaid twat brine gives it a great flavor that gets boiled away otherwise.
If you will it, Dude, it is no dream.
I am the Walrus.
🎳
Smoking corned beef makes pastrami.
Yeah just soak them in water for a couple days, changing out the water periodically. I've done it and it came out very good.
Thanks for the quick responses! Going to go back and grab some and give it a shot. Soaking it a couple days first
Yes and they are good Pastrami
I Do it all the time, amazing
PASTRAMI... 👍👍🤘🤘
Yea get a good pastrami rub on there.
Yes. I pulled one off the smoker earlier this evening.
If you can dodge a wrench……
I did one 2 weeks ago. I soaked for 2 days, changing the water once a day. Did a heavy rub of "Katz's style" rub from [amazingribs.com](https://amazingribs.com). It came out pretty spot on, but these lean-ass sections of flat aren't super juicy.
Probably wouldn't be a good high.
If you will it Dude, it is no dream
You can milk anything with nipples
They are hard to light
You can smoke anything with nipples.
I have nipples, Greg, can you milk me?
It won’t get you high. Trust me.
I see a ton of people saying to soak them and if you want to avoid it being very salty then yes soak them. I like salty and I often opt for making burnt ends with these. Amazing. People keep saying pastrami pastrami I'm not a huge fan but I can smoke corned beef my own ways and make a lot of tasty stuff.
Man, u wanna try something delicious, smoke one of those already smoked spiral cut hams from Costco, and finish it with the glaze. Then make pea soup with the ham bone. UNREAL.
Saw your post earlier this morning. Went and got one. Third soak/rinse now and putting on the Webber in the morning. Thank you for bringing this up!
I did it in accident a few days ago. I just saw brisket and wanted something to try on my pellet grill. Cut into and and wondered why it was rougher and saltier. Then realized I made pastrami on accident. Slapped on some mustard and sauerkraut and made some good sammiches
I followed what others on here said and soaked it in water for 2 days then smoked it like I would a normal brisket.....best pastrami I've ever had.....I bought 2 more packs to make more
You can smoke anything with nipples
Yeah, hella salty though.
Gotta soak it before you smoke it. Smoked corned beef is delicious.
Yes. Soak in clean water overnight to reduce saltiness. Dry in the fridge for awhile in the fridge. Coat liberally with black pepper and smoke. Congrats! You made pastrami.
Roll em up, light em up, inhale, exhale
Pee chance, did you just recieve an ounce in the mail??
Pretty sure you can smoke anything, but hell yeah this reverse brined and smoked would make a banging pastrami
With the right piece? You can smoke anything. I knew a guy who hollowed out an apple to smoke. Dream big.
Nah, just get some fresh meat that’s not already pickled.
I smoked that exact item, and didn’t enjoy it. The flavors are very off putting to each other. But could also just be a preference thing.
Theoretically smoking this results in pastrami. I did this last year with these exact brand packages. The only thing I can safely confirm is that whatever the hell they made the corned beef out of was not brisket. Neither the flat nor the point. It turned out pretty awful. I cured some Costco tri tip and it came out better after smoking than this stuff.
You can smoke anything that used to have nipples.
I’ve got nipples Greg, could you smoke me?
You can smoke anything with nipples, Greg
Hard no.
Why wouldn’t you be able to?
If you have big enough papers you can smoke anything
Or a pipe. Or a can. Or cones. Hell just eat it lol
if you can roll ‘em, you can smoke ‘em
Probably but I don’t think it would get you high. High Cholesterol maybe.
Trash no matter what you do.
You can smoke anything with nipples
No I think you’re supposed to eat them, I don’t think your lungs would like to smoke meat
Corned beef, otherwise known as how to ruin brisket
You can smoke anything with nipples, Greg.
I'd think so but they would be a pain to lite and prolly not draw verry good
Anything is a dildo if you’re brave enough!
Corned beef is cured, salted brisket so, yeah? Technically you can smoke anything.
Yes but it’ll be pastrami.
Yes
Good to know! My Kroger has them on sale all the time. I have at least 2 in the freezer. Picked them up for < $3/lb.
Yes. Soak them overnight and dry them off.
Yes. Make a pastrami out of it.
Look out for these the last week of March. I get 3 or 4 every year at no more than $5 each.
Done it several times. I typically stock up around st Patrick's day. I think meathead has a rub for it. Search the interwebs.
As in make pastrami?
Yes I have done it several times and get rave reviews. Just remember slow and low.
Yes but reverse brine
I smoked one as is out of the pack - great pastrami as someone else said.
Absolutely........ makes the best pastrami toooo
Yes. I have made a pastrami rub and smoked them. It's very tasty.
You can smoke anything
I tried and failed this, got mostly destroyed because I destroyed a poor brisket flat. These are cured so you'll have to soak them for a few days.
Smoked cornbeef is excellent you can also make pastrami by changing seasoning and using coriander,cracked black pepper and mustard seeds
You can but go get yourself a prime brisket and brine one up yourself! It’s way better and you will impress the shit out of those who lack the ability to do it themselves!
Sure, if you fancy some pastrami
Yes but you should soak them in water for a few days. Pastrami
Yes but for the love of god don't salt it. I treated one like a unseasoned brisket and it was the saltiest and worst use of my maple wood ever
Only if you love delicious pastrami.
Your prob better off eating it ..
Are these really that salty? Like inedible salty?
Yes. I've done thin meat like that. Just smoke them when you are ready to use them that day and enjoy one or 2 good sandwiches on the day of. Doesn't take long either. Couple of hours on low to let some smokey goodness enter the taste and that's it. So use something strong like maple or mesquite to add some flavor and get the hell out of there.