Do you have a favorite DIY corned beef brining recipe that works well for a smoked corned beef? In the past we have ordered St Patrick's Day smoked corned beef from a local smokehouse, but since I now have a SmokeFire, I want to do it myself. I know I can buy an already brined brisket, but I'd like to start from scratch.
In search of your DIY Corned Beef brining and smoking methods
- Thread starter PattiA
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- Dec 1, 2021
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- Atascocita, Tx
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- SmokeFire EX4 Gen 2, Original 22" Kettle
A while back I did some beef ribs and a small brisket pastrami style using a recipe from Steve Raichlen
https://barbecuebible.com/recipe/pastrami-beef-ribs/ They came out well with the only modification I would make doing again would be to soak the meat for several hours (if not overnight) after brining to pull out some of the salt.
https://barbecuebible.com/recipe/pastrami-beef-ribs/ They came out well with the only modification I would make doing again would be to soak the meat for several hours (if not overnight) after brining to pull out some of the salt.
- Thread Starter
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- Thread Starter
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And so it begins. The Corning of the beef. Yesterday my 5 pound brisket entered a bath of spices and salt. It will emerge next week for a date with the smoker. After reading a billion recipes, I went with Michael Ruhlman's recipe for the brine, with slightly less cinnamon and cloves. His recipe talks about using less salt if you are not boiling the corned beef. I went with his recommended 5% salt solution. https://ruhlman.com/cure-corned-beef/
- Joined
- Dec 1, 2021
- Messages
- 177
- Reaction score
- 127
- Location
- Atascocita, Tx
- Grill
- SmokeFire EX4 Gen 2, Original 22" Kettle
I am interested in the outcome as well since another plate of beef ribs and a small brisket are on the docket for a brine next month.
