BBQ Bob's Corned Beef Brisket
For those who want to make Corned beef from scratch, this one’s for you! Use an 8 to 10 lb brisket flat. Cure meat with brine made of brown sugar, juniper berries, cinnamon and peppercorns. After smoking, use corned beef to prepare a Reuben guaranteed to knock your socks off!
- 8-10 lb. Brisket flat for this recipe
- 1 gallon water 2 cups Kosher salt
- 5 teaspoons pink curing salt (Prague Powder #1)*
- 3 Tbsp pickling spices
- 1/2 cup brown sugar
- 1 Tbsp whole brown mustard seeds
- 1 Tbsp coriander seeds
- 1 Tbsp red pepper flakes
- 2 Tbsp whole black peppercorns
- 1 tsp. powdered cardamom
- 6 large bay leaves crumbled
- 2 teaspoons ground ginger
- 1/2 stick cinnamon
- 7 whole cloves
- 8 whole allspice berries
- 8 whole juniper berries
- *Pink curing salt, or Prague Powder #1 is available online or in some specialty shops.
- Place the water and all ingredients into a large stock pot and bring to a boil stirring often to dissolve the salts and sugar. Cool the brine down to 45° F or less before adding the beef brisket.
- Place the brisket into a large zip lock bag or shallow container with a lid and pour the brine over the brisket to submerge.
- Store the brining brisket in the fridge for 8-10 days checking periodically to make sure the brisket is totally submerged.
- After 8-10 day, remove the brisket from the brine and rinse with cold water.
SMOKING THE CORNED BEEF BRISKET
- Once the corned beef brisket has been properly cured and rinsed, it is ready for the smoker.
- Use an indirect set –up (do not place directly over the coals)
- Set smoker temperature to 275°F and use your favorite flavor smoke wood. I like Pecan and Apple.
- Once your smoker is up to temperature, place 1 small chuck of apple and pecan smoke wood into the coals about 15 minutes before you place the brisket in the smoker. This will allow the smoke to mellow out and give you a sweeter flavor.
- Dust the brisket on all sides with coarse black pepper and BBQ Bob’s Alpha BBQ Rub. Let site for 30 minutes
- Place the brisket in the smoker and allow it to cook for about 4 hours on the rack.
- After 4 hours, place the brisket into heavy duty aluminum foil and place back into the smoker to continue cooking until the internal temperature reaches approx. 200°F or it is fork tender.
- Let the brisket rest in a dry cooler for approx. 1 hour before slicing
MINI RUEBEN RECIPE
- Sliced smoked corned beef (pastrami)
- Thousand Island dressing
- 1 mini loaf of rye bread
- Sauerkraut (strained)
- Swiss cheese
- Brush each slice of rye with butter and place on the grill to toast slightly (approx. 1 minute)
- Remove the rye slices and spread with Thousand Island dressing, 2 slices of smoked corned beef (pastrami), sauerkraut and a slice of Swiss cheese. Place in a disposable aluminum pan and place back on the grill until the cheese melts.
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||Printed from BBQGuru.com 12/14/2018