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Corned beef

lakemanlakeman Posts: 821 Officer
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.

Replies

  • Android77Android77 Posts: 499 Deckhand
    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.
  • WhitetailedWhitetailed Central FloridaPosts: 44 Deckhand
    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!
  • dnelsondnelson Posts: 235 Deckhand
    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
  • CaptJCaptJ Posts: 1,807 Captain
    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.
  • TerribleTedTerribleTed Posts: 352 Deckhand
    I thought you were looking to make it. Not to different then ham or bacon. 
  • FlashFlash Posts: 12,393 AG
    Only way I would even consider eating corned beef. Make sure you soak it in water over night

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  • hossmosshossmoss Posts: 1,334 Officer
    edited May 2020 #8
    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.


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  • demersalangelerdemersalangeler SE FLORIDA Posts: 500 Deckhand
     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. 
  • hossmosshossmoss Posts: 1,334 Officer
    edited May 2020 #10
     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.


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  • flagoldflagold AbbevillePosts: 1,608 Captain
    edited October 2020 #11
     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):


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  • hodag_guyhodag_guy Posts: 70 Deckhand
    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. 
  • L8RBRAL8RBRA Posts: 792 Officer
    I love corned beef. One of the best meals in the rotation.
  • flagoldflagold AbbevillePosts: 1,608 Captain
    hodag_guy said:
    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. 
    Lets see it.
    Final Voyage Of Mischief: https://youtu.be/PLre_kjIJ8Q
    Zebco 33 ID Guide: https://youtu.be/Tg917tVFrM8
    Bridge/Jetty Rig: Any Depth Snag Free: https://youtu.be/eCruAntyeW4
    Rebuild Grandpa's Zebco 33: https://youtu.be/_4BTSEVcbQ4
    Bomb Holes, Wrecks & Reefs ID & GPS#: https://youtu.be/b5ljdWyLR5I
    Fish Attractor That Works: https://youtu.be/ushkhZUxUWg 
    Big Sheepshead With Snails: https://youtu.be/gqE0az7WqH4
  • hodag_guyhodag_guy Posts: 70 Deckhand
    flagold said:
    Lets see it.
    here you go:

    CORNED VENISON (Kevin Horrocks, WI Outdoor News)

    Take 2-3 lbs. of venison. You can use slabs of flank, most of a shoulder, and of course, more select cuts of meat. (Or trimmings pieces) Use nothing more than 2 inches thick. Don't worry about trimming all the silver or sinewy tissue. Between brining and cooking, most of that will disappear and be easy to flick away with a fork.

    IN A POT COMBINE:
    2 qts. water
    1/2 cup canning salt
    1/2 cup Morton's Tenderquick (find near canning supplies or canning salts in Wal-Mart or grocery store)
    2 TBS. sugar
    2 TBS. pickling spice
    2 Bay leaves ( I use only 1- it depends on how you like the bay leaf thing)
    8 Whole black peppercorns
    Lots of fresh garlic cloves, crushed

    1. Mix ingredients and bring to a boil.
    2. Let the mixture cool, then pour over the meat in a plastic, glass, or ceramic bowl. DO NOT use metal.
    3. Refrigerate 4-5 days. Once or twice a day, turn the meat to circulate the brine.
    4. Remove meat and discard the brine. Rinse the meat (or not if you like it saltier, but I always rinse mine)
    5. Cook meat in a pressure cooker with 1 ½ cups water for 45 min. @ 10 lbs. pressure.

     Alternative is to slow-cook in a crock pot all day. Use same directions for a beef roast.


  • flagoldflagold AbbevillePosts: 1,608 Captain
    hodag_guy said:
    flagold said:
    Lets see it.
    here you go:

    CORNED VENISON (Kevin Horrocks, WI Outdoor News)

    Take 2-3 lbs. of venison. You can use slabs of flank, most of a shoulder, and of course, more select cuts of meat. (Or trimmings pieces) Use nothing more than 2 inches thick. Don't worry about trimming all the silver or sinewy tissue. Between brining and cooking, most of that will disappear and be easy to flick away with a fork.

    IN A POT COMBINE:
    2 qts. water
    1/2 cup canning salt
    1/2 cup Morton's Tenderquick (find near canning supplies or canning salts in Wal-Mart or grocery store)
    2 TBS. sugar
    2 TBS. pickling spice
    2 Bay leaves ( I use only 1- it depends on how you like the bay leaf thing)
    8 Whole black peppercorns
    Lots of fresh garlic cloves, crushed

    1. Mix ingredients and bring to a boil.
    2. Let the mixture cool, then pour over the meat in a plastic, glass, or ceramic bowl. DO NOT use metal.
    3. Refrigerate 4-5 days. Once or twice a day, turn the meat to circulate the brine.
    4. Remove meat and discard the brine. Rinse the meat (or not if you like it saltier, but I always rinse mine)
    5. Cook meat in a pressure cooker with 1 ½ cups water for 45 min. @ 10 lbs. pressure.

     Alternative is to slow-cook in a crock pot all day. Use same directions for a beef roast.


    Thanks for posting that.  I saw the ancient recipe (once) and it was similar, except they would salt/spice & put it under a stone weight (I believe this was 12 lb.) and turn it once every 2 days (in the brine/water).  I vaguely remember they took 6 days to do the process.
    Final Voyage Of Mischief: https://youtu.be/PLre_kjIJ8Q
    Zebco 33 ID Guide: https://youtu.be/Tg917tVFrM8
    Bridge/Jetty Rig: Any Depth Snag Free: https://youtu.be/eCruAntyeW4
    Rebuild Grandpa's Zebco 33: https://youtu.be/_4BTSEVcbQ4
    Bomb Holes, Wrecks & Reefs ID & GPS#: https://youtu.be/b5ljdWyLR5I
    Fish Attractor That Works: https://youtu.be/ushkhZUxUWg 
    Big Sheepshead With Snails: https://youtu.be/gqE0az7WqH4
  • CaptJCaptJ Posts: 1,807 Captain
    Layer of salt, layer of meat, weigh down with something and turn every couple of days. In 7 days - corned beef. We used to reclaim "older" beef with some age that way when I was in that business (making corned beef). Definitely rinse at the end. Might want to change water in the middle of cooking as well.
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