Anybody ever smoke a corn beef

[SteveZ]

With the amount of corn beef around I would like to smoke one. Any suggestions?

[Hell Fire Grill]

Wait til closer to St.Patrick's day and they'll go on sale, then again after.

If you get your cabbage in the crock now you'll have some sauerkraut too, although it might be a little green from the short ferment.

[gunner]

I have smoked a couple, and they turned out awesome. I usually soak the corned beef in water over night changing the water a few times. This takes out a lot of the salt. Remove from the water and pat it dry. I like to sprinkle black pepper and ground coriander on it, then sear it on both sides on high heat. Get your smoker going to 250-275 degrees or so and smoke until 160 degrees internal, then wrap tight in foil and continue on the smoker till around 190-200 degrees. When it's probe tender it's good to go. Pull it off and let it rest. There will be a lot of juice in the tin foil when you pull it off, don't throw it away. Dunk the corned beef in that juice when you slice it up or re-heat it. We like to make hot corned beef sandwiches on rye. Mix together equal parts yellow mustard and bbq sauce, spread it on toasted rye bread, add some hot corned beef  and eat! This is how I have done it with good results...Good luck! 

[SixZeroFour]

Corned beef is super good and super easy! Here's one I did awhile back:
http://weberkettleclub.com/forums/bbq-food-pics/bavarian-corned-beef-brisket-sammies/msg188723/

I have one in the fridge on standby

[Craig]

Yes. I used pecan. This is from last year. It was awesome!










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[blksabbath]

I just grabbed a corn beef slab yesterday to make pastrami.


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[chefn58]

I have smoked a couple, and they turned out awesome. I usually soak the corned beef in water over night changing the water a few times. This takes out a lot of the salt. Remove from the water and pat it dry. I like to sprinkle black pepper and ground coriander on it, then sear it on both sides on high heat. Get your smoker going to 250-275 degrees or so and smoke until 160 degrees internal, then wrap tight in foil and continue on the smoker till around 190-200 degrees. When it's probe tender it's good to go. Pull it off and let it rest. There will be a lot of juice in the tin foil when you pull it off, don't throw it away. Dunk the corned beef in that juice when you slice it up or re-heat it. We like to make hot corned beef sandwiches on rye. Mix together equal parts yellow mustard and bbq sauce, spread it on toasted rye bread, add some hot corned beef  and eat! This is how I have done it with good results...Good luck! 

I smoke mine virtually the same way. Prepped as well. The only difference is the rub I use is a mixture of sugar and cracked black pepper.

Enjoy!


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[Darko]

You're basically making Pastrami. That's pretty much what smoked corned beef is.