HOMEMADE SMOKED CORNED BEEF RECIPE
BY: ANDREA ALDEN & ORIGINALLY POSTED ON NAPOLEON.COM
When the Irish immigrated to North America, they needed an inexpensive meat, and thanks to their Jewish neighbors, discovered the joys of brisket. Now you too can enjoy brisket that you have proudly turned into corned beef yourself! Trust me, it’s worth the wait.
|1 - 5 lb.||beef brisket, well trimmed, with minimal fat|
|1 - 5 lb.||hot mustard|
|barbecue rub (your choice)|
|1 cup||kosher salt|
|½ tbsp.||curing salt|
|½ cup||brown sugar|
|1 tsp.||mustard seeds|
|1 tsp.||cracked black peppercorns|
|½ tsp. ||ginger|
|8 cups ||ice|
|Smoke & Serve|
|1 bag||Hickory Wood Chips, soaked for at least 30 minutes|
|1 bag||Blackstone Charcoal|
|2 medium||baking potatoes|
1. Start by making the brine. Combine the salts, brown sugar, cinnamon, mustard seeds, peppercorns, ginger and bay leaves in a pot. Stir in the water. Bring the brine mixture to a simmer until the salt and sugar have been dissolved. Remove from heat, and take out the bay leaves. Add the ice until the mix is cooled.
2. It is best if you have a zipper bag that is big enough to hold the brisket and brine, but a large container that will allow the brisket to stay submerged in brine will be fine. Completely submerge the brisket in the brine.
3. Allow the beef to cure for ten days. Stirring things up once a day, every day, until ten days are up.
4. On the tenth day, remove the brisket from the brine. It is now corned. Rinse it well. Rub with hot mustard, then season with a barbecue rub, setting it aside until the smoker is ready.
5. Toss your wood chips into water to soak while you start the charcoal. Preheat your smoker to 250°F
6. Using the Napoleon Wireless Thermometer, smoke the brisket for 3 to 5 hours, or until an internal temperature of 165°F has been reached. Once there, remove the corned beef from the grill and wrap in tin foil for an hour before slicing.
7. Slice your corned beef for sandwiches, or whatever else you love to eat your corned beef with. Try serving it family style with grilled cabbage steaks, carrots, and grilled potato wedges for a supremely simple and tasty Irish meal. Or try serving in a Corned Beef on Rye Panini.
Besides the obvious - you made it yourself, Homemade Smoked Corned Beef is superior to the stuff that you buy canned (shudder) or from the deli counter at your local supermarket. You know what went in to making it, and can make as much or as little as you want. This was a learning experience and an enjoyable one. I hope that you have as much fun making this as I did. What is your favorite thing to make yourself instead of buying? Leave a comment and tell us!
Homemade Smoked Corned Beef
Rub the brined meat with mustard and your favorite meat spice
Once smoked, wrap in foil and rest for one hour
Slice for serving
Serve the sliced corned beef family style with grilled cabbage, carrots, and potato wedges