December 31, 2020  Online Recipe Guide Avatar

A commercial corned brisket makes this recipe a snap. You may also opt for
the home corning method. This recipe would also work with a corned veal

1 commercial (6-8 pound) corned beef brisket

(To corn brisket yourself):

Wet brine:
12 quarts water
1 1/2 cups pickling salt
1/4 cup pickling spices
3/4 teaspoons saltpetre (optional)

Dry spice:
Paprika, for sprinkling
1/2 cup (approx.) steak spices (such as McCormick’s Grill Mates or Montreal
Steak Spice)

Smoker preparation
hickory or oak chunks, presoaked about an hour before using

Place brisket in brine and allow to brine two days in the fridge, turning
over every once in awhile to swish meat thoroughly through brine.

About 4-6 hours before smoking meat, remove from brine and pat dry. Sprinkle
liberally with paprika. On each side of brisket, pat about 1/3-1/2 cup of
prepared steak spices, pressing into meat. Wrap in a plastic bag or lots of
wax paper and then wrap again, tightly in foil wrap. Refrigerate until ready
to smoke.

If you are using a store bought, pre-corned brisket, rinse lightly and pat
dry. Proceed as above, covering with paprika and spices. Commercially corned
meat has saltpeter in it, so you can count on this brisket taking on a
pinkish color.

Place meat on grill, cover smoker, and leave vents partially open. Make a
double layer of briquettes and use about 3-4 large, pre-soaked, maple chunks
Replace about 8-10 briquettes every 1 1/2 hours, and add additional wood
chunks (about 4) as required – i.e. if you notice they are burning to ash
and need replacing.

Cook, until meat thermometer registers about 145 F. (temperature will climb
quickly at that point and final inside temperature will result in meat that
is “Medium” cooked). Refrigerate meat overnight. Slice thinly and serve with
deli style mustard on rye bread.


No Comments

Leave a Reply