Home Made Smoked Corned Beef Brisket
Step 1: The Brine –
2- Quarts of water
2- Cups of Morton’s Tender Quick
¾ cups of brown sugar
1/3 Cup of Three Little Pig’s Memphis rub
1 TBL spoon of Cinnamon
1 teaspoon of mustard powder
3 Tablespoons of pickling spices
½ teaspoons of ground ginger
Heat the water with Tender Quick, sugar and all the other spices. Cook over medium heat, stirring constantly, until the sugar and Tender quick are dissolved. Remove from heat add ice. Stir until the ice has melted. Place brisket in either freezer bag or sealed container and put in the refrigerator. Each day either turn or massage to make sure the brisket is covered by the brine.
Recipes very in curing time 5 days seem to be the average.
Step 2: The Cook
Fire up the Good-One Smoker to 250 degrees using All-Natural lump charcoal. Rub the corned beef with Three Little Pig’s Championship Rub to create the crust. Place the corned beef on the smoker and add your favorite smoking wood, I used oak for this cook. Smoke the corned beef to 175 degrees internal, usually about 6-7 hours at 250 degrees.
Once the corned beef has been removed from the smoker allow to cool for ½ hour. Cut against the grain in thin slices for either a Hawaiian slider bun or grilled rye bread with Thousand Island dressing and a slice of Swiss cheese.
Chris Marks (CBBQE) Chief BBQ Expert