Making Corned Beef ( Q&A)

[Idahawk]

I'm in the process of tracking down a case of Brisket flats and I plan to wet brine and then smoke them for a St Patricks Day Party at a local pub . I recently watched a cooks country episode where they discussed wet brine vs dry brine and they concluded that both were good but the wet brine was much easier as the dry brined meat needed to be turned daily to get even penetration and the wet brine required nothing additional. Because I've never made homemade Corned beef I thought I'd ask the guys here that have been there done that what their preferences are and since I'm sure I'm not the only one interested I thought a discussion thread  would be helpful.


Sent from my iPhone using Tapatalk

[Lemans]

I always use a wet brine.. to a gal of water
1-cup kosher salt
1-cup Brown sugar
1-tbs pink salt
1- jar ( 2 oz McCormicks) pickling spices

When the brine is room temp , the meat goes into my
Bucket and into the fridge for 8-10 days. ( turning every day)

[w3ber]

Good idea Idahawk I would be one of those interested. I have seen the wet brine process before, never tried it myself.

Lemans I assume you cook it the same as one would cook a brisket?

[Lemans]

Corned beef is to be boiled or steamed.. now if you wanted pastrami.. cracked corianda , pepper rubbed all over then into the smoker. Take that to 190
  Keep warm over steamer.  Get the rye bread and mustard!!


Sent from my iPhone using Weber Kettle Club mobile app

[SMOKE FREAK]

Corned beef is to be boiled or steamed.. now if you wanted pastrami.. cracked corianda , pepper rubbed all over then into the smoker. Take that to 190
  Keep warm over steamer.  Get the rye bread and mustard!!


Sent from my iPhone using Weber Kettle Club mobile app

This is good info

[w3ber]

While its not about the pickling process and since you brought up boiling I thought I would share the following. It is in my opinion a much more flavorful corned beef called braised corned beef.

Here's the link  http://allrecipes.com/recipe/231030/braised-corned-beef-brisket/print/?recipeType=Recipe&servings=6

"Unlike the commonly boiled corned beef, this is a slow braise that is tender, flavorful, and has a caramelized surface when it's done".

I follow the recipe except / I use an 9 quart dutch oven with lid instead of a roasting pan.

[fedex]

I always use a wet brine.. to a gal of water
1-cup kosher salt
1-cup Brown sugar
1-tbs pink salt
1- jar ( 2 oz McCormicks) pickling spices

When the brine is room temp , the meat goes into my
Bucket and into the fridge for 8-10 days. ( turning every day)

Can I substitute Morton's Tender Quick for pink salt?