We found some very special corned beef at our local club store from Snake River Farms. It is beef from American Kobe breed of cattle. The Japanese counterpart Kobe beef is rumored to be massaged daily and fed a diet which includes sake. This Kobe beef is a very flavorful with its full marbling of fat. This particular cut is from the beef round and not the traditional brisket flat. This
should be interesting and delicious.
Our cook will be on the Weber Smoky Mountain Cooker. We love our 14.5 inch model. It is so easy to use. You practically set it and forget it. Corned beef is cured in salt, sugar and spices. We need to purge some of the salt from our beef to lower the salt content. Twenty four hours before our cook, we put our beef in a pot of cold water into the refrigerator. We changed this water three times. You could see the water clouded with a briny salt solution with each rinse. Before we put our roast in the smoker we dried it and gave it a light dusting of rub. This was more to add color and crust flavor boost because this roast with the corning process was highly seasoned. We used hickory wood as our smoke. The roast smoked for 6 hours until the internal temperature reached 190 degrees. We let our roast rest for 45 minutes. It was a very long 45 minutes.
This corned beef almost brought tears to my eyes it was so good. With the purging process our roast was seasoned to perfection. It sliced very nice leaving a tender but succulent piece of beef. Ms. Goofy proclaimed this to be the 'Best Corned Beef Ever". I will have to agree. I could use terms like; Umami, buttery, beefy, heavenly, fantastic mouth feel and so much more to describe this beef. Kobe beef has a unique beefy flavor that just needs to be experienced. I may have to go back and pick up a couple of more roasts before they are gone. You can also read more food adventures with lot of pictures using Weber's at
http://www.madmeatgenius.com/
Topic: St. Patty's Day Entry Kobe Beef (Read 2119 times)