St. Pattys Day Corn Beef on the PBC

[Chief Mac]

My wife decided last week that we would have our traditional Corn beef, potatoes and cabbage for St Patrick Day in a non traditional way. She thought it would be good smoked. So, I decided to put in the PBC. I bought a 3.3 Lbs. packaged corn beef and did a little research on LTBBQ Forum.  Yesterday morning, I pulled it out of the package and started to draw the salt out of the beef by soaking it in cold water and changing out the water every 3 hours, except for the 7 hours over night. I also looked for a rub with no salt. I finally adapted one of my recipes and took the pickling season package and pulverized it. I added that to my rub recipe. 12:20 I started up the PBC and prepped the corn beef flat with a little EVO and my no salt rub mix. 12:40 PM the beef was hung and I threw 3 chunks of cherry wood on the coals.  It did not take as long as I thought it would to reach 161 degrees. The meat never stalled so 2:15 PM I pulled and and wrapped the beef in aluminum foil and a 1/2 cup or so of red wine. I returned the meat to the PBC on the rack, put both of the re-bar back in and cut my yard for the fist time this year. The beef got to 194 degrees in less than hour, so I pulled it off at 3:10 PM wrapped it in towels and placed it in a cooler chest till 5:30 PM when we were ready to eat. The meat had a very nice bark but did not smell smokey. The meat was moist, tender and not salty. I could smell smoke on my hands after handling the meat and the foil wrapping, but the smoke just did not penetrate the meat. The wife was happy with results and maybe even surprised by the outcome...
I will do this again and next time I may put the smoke on the meat prior to lighting up the charcoal. 


 Rubbed and ready.

Start the Burn

Get ready to Slice

Ready to Eat
Chief Mac

[ronman451]

Looks good! I dig my corned beef really salty, so I think I'd do this without the de-salting procedure.

[Smokin Don]

Looks good!!! Don

[Pam Gould]

Looks good and juicy to me..perfect.  I sure like CB.  Pam .☆´¯`•.¸¸. ི♥ྀ.

[sliding_billy]

Looks good.

[muebe]

Looks excellent!

Great job!

[TentHunteR]

That looks perfectly cooked. I'd like a nice thick slice-o-that!

[zak99b5]

I am trying my second corned beef on the PBC in a couple days.  The first I hurried, and while the flavor was great, it was decidedly not tender.

Is the secret in getting it tender letting it rest in a cooler or faux cambro for two-plus hours after it hits 205* or so?

[Hub]

This is called pastrami 

Here's my way of sneaking up on it:  http://www.letstalkbbq.com/index.php?topic=4199.0

Hub

[ClimberDave]

Looks great!!
Love the leftovers even more that original meal, sammiches and hash  Mmmmmm


I have had a big flat  in my freezer I think I may try this too.

[hikerman]

Oh yeah! I'm definitely ready for some of this!

[zak99b5]

Ok, so with a PBC it seems to be hang a corned beef brisket until 160*, foil with liquid and put back in until 200* or so, and then wrap it with towels and let rest in a cooler for an hour or two.

Do I have this right?

I appreciate your recipe, Hub, but that seems to use a smoker rather than a PBC. Also, I am not trying to replicate deli pastrami; I just want to cook a corned brisket in the PBC. But maybe they are very similar in the end anyway!!

[Hub]

I appreciate your recipe, Hub, but that seems to use a smoker rather than a PBC. Also, I am not trying to replicate deli pastrami; I just want to cook a corned brisket in the PBC. But maybe they are very similar in the end anyway!!

Smoked corned beef is pastrami.  The PBC is a smoker.  Enjoy whatever you get 

Hub

[zak99b5]

The result, by any name, was delicious. Pics tomorrow.

I took the corned beef up to 160*. Then I foiled it with Yuengling Black and Tan.

Put it back on the PBC for a couple hours, then into the cooler for another hour.

It was great hot.  Left over slices, cold, were outstanding as well.

[zak99b5]

A little late, but here's the pics:

Done


And sliced