Posted on 03/06/2021 7:46:08 AM PST by PJ-Comix
I like boiled corned beef but, let's face it, too much of it can be boring. And since I have been eating a lot of corned beef lately due to the sales on it leading into St. Patrick's Day, this year I decided to switch gears and smoke a four pound corned beef using a maple syrup rub with some other ingredients which you can see in the recipe below. The result was much better than I expected to the extent that I plan to primarily smoke my corned beef rather than boil it in the future.
Recipe:
4 lbs corned beef
3 Tbs maple syrup
1/4 cup extra virgin olive oil
1 Tbs smoked paprika
2 Tbs ground peppercorn (or spice packet in the corned beef bag)
1 Tbs garlic powder
1 Tbs spicy Montreal steak seasoning (or Cayenne pepper or red pepper flakes)
Smoke on indirect heat for at least 2 hours or longer to reach 180 degrees internal temperature.
Yum, yum, yum....that recipe sounds delicious.....thanks.
I’d like it without the syrup
Most of the sugar is burned out leaving a nice carmelized coating that isn't overly sweet. I also like the crunchy texture that the carmelized coating provides.
I’m glad I clicked on your article. It looks great!
Every year leading into St. Patrick's Day Aldis does the same $1.99/lb corned beef (point cut) deal.
I might give that a try since I have been stocking up on this corned beef deal.
Slice it paper thin——I usually tell the deli man to “shred it.”
And dont forget the fresh-made coleslaw.
Or sauerkraut to make a Reuben sandwich.
That’s why they call is Pastrami.
I did a small fatty point cut a couple of days ago. Boiled it for a couple of hours and then put it in a 275 degree oven with a glaze for an hour while I did the cabbage etcetera.
My glaze is dry mustard, whole grain jar mustard, soy sauce, brown sugar, hot sauce and red wine. Tasted fine but the giant fat layer was not to my liking and could not be seen in the packaging. Old Bickelmeyer in KC had much better corned beef brisket.
Try it on a smoker.
My smoker is down at my cabin and now that I am retired I no longer buy duplicates of anything. I will try one down there in April but with a lot of fatty corned briskets do you have a problem with runoff or unrendered fat making you have to cook it for six to eight hours?
Take a pound of bacon, put it in a big ziplock bag, pour in maple syrup, brown sugar, and a dash of teriyaki sauce. Leave in fridge over night, then when youre done smoking your cornbeef, put the bacon on for an hour or so.
Since you already got your smoker going might as well make some beef jerky and some smoked fish dip.
This sounds gr8. I will try it but the Missus is afraid of new. So we’ll make the traditional for St. Pattys and I’ll make this later. I hope corned beef freezes because Aldis is a pretty good deal. I bought one yesterday. If you had posted earlier I would have bought two so that means another trip.
2 1/2 hours at 300 degrees in the smoker is all that should be needed. Then check with a meat thermometer that it is 180 degrees internal heat. BTW, I just finished my second corned beef smoked the same way today and it was TERRIFIC. Probably I won't be boiling the corned beef again. That is how much better smoked corned beef is.
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