how long to soak corned beef before smoking

If you plan to smoke it, you should first soak it in water for at least two hours and up to eight hours. This process will help draw out some of the salt. If you don’t have time to soak the corned beef, at least give it a thorough rinse. It will wash away some of the salt on the surface of the meat.

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Smoked corn beef brisket for St. Patricks day is not only traditional.. its melt in your mouth good. In this recipe I will show you how to cook it up right. My original rub is the seasoning to use on these for a perfect exterior on every slice.

The process of corning a beef brisket flat adds a lot of salt to the meat.

Some of this excess salt can be removed by soaking it in water for at least 4 hours (overnight is even better).

The flavor we are going after on this smoked corned beef brisket needs only a little Dijon mustard and my original rub recipe .

Note: Its a great idea to put the meat down into a foil pan at this time. This contains the mess and allows the juices to collect around it while its cooking. This also makes it easy if you decide to cover with foil later in the cooking process.

Then add enough of my original rub to cover generously and massage it in to make a thick paste all over the meat.

The mixture of the mustard with the rub will create a delicious crust on the outside of the meat.

Set up your smoker for cooking at about 240°F using a mixture of hickory and peach smoking wood or whatever you have available.

You can expect about 6-8 hours to reach 195°F depending on how thick the meat is, how well your smoker holds the temperature, and other variables such as wind and ambient temperature.

Dont change anything– just let it keep cooking as is until it reaches the desired temperature and tenderness.

If you placed the meat in a pan, this will be an easy task. Just cover the top of the pan with foil and let it continue cooking until it reaches the desired temperature and tenderness.

If you chose to put the meat directly on the grate, wrap the meat in foil or place it into a foil pan at this time and let it continue until finished.

Note: I get this question a lot: Can you move the meat to the oven now thats it just needs heat to finish? Well of course you can and it will do just fine.

Use a digital probe meat thermometer such as the Maverick ET-733 to monitor the temperature of the smoked corned beef brisket while it is in the smoker. This type of thermometer allows you to know the temperature of the meat without having to open the door of the smoker.

Note: You can also use the thermapen to check the temperature of the meat once it is close to being finished.

When the meat is almost finished, I like to baste the meat with a tasty sauce made by mixing Dijon with my barbecue sauce at a 1:1 ratio.

I use ¼ cup Dijon mustard and ¼ cup of my barbecue sauce and mix it up real well.

This sauce is brushed on when the meat reaches 180°F and then once again when it reaches 190°F.

When the meat reaches about 195°F and you have ascertained that it is tender to your liking, you can remove it from the heat and allow it to rest for at least 30 minutes with foil tented over the top of it.

If you wrapped or covered the meat with foil and have the time, place the wrapped brisket flat into an empty cooler. Place a towel or two on top and then close the lid.

Once the meat is finished resting, slice it about ½ inch thick across the grain and serve right away.

Serving suggestion: place a container of warm Dijon barbecue sauce (recipe above) on the table for a dipping sauce.

What Makes A Good Corned Beef Recipe

Corned beef is normally made from brisket cuts. When you go shopping for corned beef, you are likely to find it offered in three cuts: the flat, the point, and a whole. The “flat” offers a consistent thickness and is usually the leaner cut. The “point” is from the thicker end of a typical brisket, offering flavorful marbling. The “whole” is the entire brisket, which includes both of the other cuts.

Most experts recommend the “whole” cut. You may think that a whole cut is too much, but a typical corned beef brisket is going to have up to 40% shrinkage during the cooking process. For this particular recipe, I used the pointed cut brisket. The term “corned” comes from the fact that the meat is salted using large kernels or “corns” of salt. That means the corned beef you pick up is going to be very salty, which is why most recipes call for soaking the meat overnight. This helps reduce the saltiness of the meat in the final recipe.

Corned beef typically comes with a generous layer of fat included. This fat helps flavor the meat while tenderizing it at the same time. If you want to reduce calories, you can trim the fat, but don’t remove it all. Removing that fat will make the meat tougher and less flavorful.

Because corned beef is made from the brisket, it contains long, strong muscle fibers which make the meat notoriously tough. It is much easier to smoke chicken or pork. That is why low and slow cooking is such a good choice for corned beef.

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You can expect about 6-8 hours to reach 195°F depending on how thick the meat is, how well your smoker holds the temperature, and other variables such as wind and ambient temperature.

Set up your smoker for cooking at about 240°F using a mixture of hickory and peach smoking wood or whatever you have available.

The mixture of the mustard with the rub will create a delicious crust on the outside of the meat.

Note: I get this question a lot: Can you move the meat to the oven now thats it just needs heat to finish? Well of course you can and it will do just fine.

If you plan to smoke it, you should first soak it in water for at least two hours and up to eight hours. This process will help draw out some of the salt. If you don’t have time to soak the corned beef, at least give it a thorough rinse. It will wash away some of the salt on the surface of the meat.

FAQ

How long do you soak corned beef before cooking?

Select a corned beef that hasn’t been precooked. This should help you attain a smoked corned beef brisket that isn’t too dry, chewy, or salty. Soak the corned beef for at least 2 hours in warm water prior to cooking.

Can you leave corned beef in brine too long?

How long can you brine corned beef? At most, you can soak the meat in brine for as long as 10 days. But for this recipe, which uses a smaller cut, 5 to 7 days is enough to infuse the meat with all the brine flavors and tenderize it.

How long to smoke corned beef brisket at 225?

At 225°F, it will take approximately 1 ½ to 2 hours per pound to smoke a 3.5 lb brisket, for a total time of 4 ½ to 6 hours. The temperature outside and how many times you lift the lid also play an important part in this time. What spices are in corned beef spices?

How long to soak corned beef in water for pastrami?

Instructions: Remove corned beef from package, place in a container, cover with about four cups of water so that it is fully submerged. Allow to desalinate in the refrigerator overnight.

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