Corned beef

lakeman

Has anyone tried to smoke or I guess grill a corn beef.
I googled it and it was kinda all over the place in suggestions.  Some sites now have so much advertising that they are almost non functional.

Android77

It's great put a rub on with a lot of brown sugar put a pan under it with water and catch all that drips off. Make sure pan doesn't dry out and take this and add to beans. Best baked beans you can make.

Whitetailed

Smoked corned beef is a pastrami! Check out youtube for some good advice on sous vide cooking a corned beef, and then seasoning , aging and smoking it. Delicious!

dnelson

The recent ones had them wash all seasoning off, and use a rub with low salt content. Then smoke like a brisket- the end product looked great

CaptJ

You can also bake a corned beef and if you baste it in ginger ale the sugar in rgw ginger ale will not only form a glaze, but also counter the salt. Try it and you will be surprised.

TerribleTed

I thought you were looking to make it. Not to different then ham or bacon. 

Flash

Only way I would even consider eating corned beef. Make sure you soak it in water over night

hossmoss

I have... they're great. I have to get as much salt out of it as I can by soaking in water for a few days (change the water every few hours the first day), then I rub with a combo of coarse ground black pepper, some fresh cracked or ground coriander seed, a little fresh milled allspice, some ground mustard seed and some brown sugar. Overnight in the fridge then smoke like a brisket.

demersalangeler

 Is a corned beef not the same cut of beef as brisket? Only with different seasoning. 

 I've rubbed it grilled it smoked it low & slow in the past. Mmmm... good. 

hossmoss

demersalangeler said:

 Is a corned beef not the same cut of beef as brisket? Only with different seasoning. 

 Typically it is a corned brisket but can be other cuts as well.

flagold

demersalangeler said:

 Is a corned beef not the same cut of beef as brisket? Only with different seasoning. 

 I've rubbed it grilled it smoked it low & slow in the past. Mmmm... good. 

Corning is a Jewish preservation method over 2000 years old.  The cut (whatever it is) is salted/spiced and placed under a set amount of weight for X number of days.  There really is no need for it in modern times with refrigeration, but so many like it that it continues as a food style and marketable choice.  I don't remember all the particulars, but enough to write the above.

A totally different take (corned beef infused with a red hot):

hodag_guy

Corned venison is the way to go. You can transform tough cuts into a super delicious snack or sandwich material. I like to use trimmings from butchering, instead of making them all into sausage or burger, I corn some and the tasty little nuggets get eaten up real fast. Kid's love 'em too. If anybody's interested I can post the recipe. 

L8RBRA

I love corned beef. One of the best meals in the rotation.