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Old 04-14-2007, 07:31 PM   #11
teacup13
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Apr 2007
Mount Morris,MI
Posts: 19
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Quote:
Originally Posted by eriklupust
i did a cabbage today. gonna smoke one tommorow
when you smoke a corned beef you get pastrami.... make sure you soak the corned beef in water the night b4 you plan on smoking it and change the water a couple of times...otherwise it ends up too salty...
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Old 04-18-2007, 12:25 AM   #12
cha ngo
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Jul 2006
Spokane, WA
Posts: 301
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Quote:
Originally Posted by Pumbaa
I prefer it baked.
Put it in a roasting pan with about 1/2" of water in the pan. bake it for about 2-3 hours at 325, uncovered for the last half of the cooking time. Let it rest for 20 minutes after you take it out and have a good knife ready . . .when you slice it make sure you are slicing it across the grain of the meat
Try putting a glaze on it as it bakes. It is the best. Here is a recipe I snagged, there are others that could be better.

Kansas City-Candied Corned Beef
By Chef Robert

Ingredients

* 1 corned beef brisket, about 4 lbs.
* 20 black peppercorns
* 2 bay leaves
* 3 Tbsp. packed brown sugar
* 1 1/2 Tbsp. soy sauce
* 1 1/2 tsp. dry mustard
* 1 tsp. ground ginger
* 2 Tbsp. tomato ketchup
* 1 tsp. red pepper flakes
* 1 tsp. molasses



Directions

Meat

1. Place brisket in a pot and cover with water.

2. Add peppercorns and bay leaves and bring to a simmer.

3. Cook for 3 to 3 1/2 hours until fork tender, Set aside and make glaze.

Glaze

1. Drain corned beef and place on a foiled baking sheet.

2. Pre-heat oven to 350.

3. Mix sugar, soy sauce, mustard, ginger, ketchup, pepper flakes and molasses.

4. Mix together in a bowl and brush brisket with glaze.

5. Bake for 15 to 20 minutes re-glazing two times while cooking.

6. Refrigerate overnight and slice across the grain very thin for sandwiches.
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Old 04-18-2007, 12:37 PM   #13
zoebisch01
 
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Nov 2006
Central PA
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Quote:
Originally Posted by teacup13
when you smoke a corned beef you get pastrami.... make sure you soak the corned beef in water the night b4 you plan on smoking it and change the water a couple of times...otherwise it ends up too salty...
Plus make sure you air dry it before smoking. A fan works really well for this. A dry surface is key to smoke penetration.
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