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Garlic Peppered Smoked Corned Beef and Braise Cabbage

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    Garlic Peppered Smoked Corned Beef and Braise Cabbage

    Picked up a flat cut corned beef, soaked for 4 hours in water, changing the water ever hour. Separated the piece of point it had on it and very liberally seasoned with minced garlic and fresh ground pepper. Put meat indirect on the kettle with a couple pieces of cherry wood. Didn't monitor the kette temps or meat, once the meat had a nice bark I foiled.


    While the corned beef was smoking, I cut up two heads of cabbage, vidalia onion, added a stick of butter, salt, pepper, garlic and half a can of beer.

    After about 3 hours in the smoke, was satisfied with the bark an color, so it was time to foil until tender.


    I cut a small hole in the top of the cabbage for a 'little' smoke flavor for the first hour, then covered the hole.


    After about an hour rest, it was time to slice the meat. Fork tender, but slicable and very tasty if I may say so myself.




    Cabbage is nice and tender as well.

    My plate with whole grain stone ground mustard.
    Larry
    ------
    Visit - The Wolfe Pit Channel

    #2
    YUMMO.... I boiled mine and then baked it.

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      #3
      ::drool::
      "Smells like death in a bucket of chicken!"
      http://www.elportavoz.com/

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        #4
        Looks great as usual. yummy
        ________________________________________

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          #5
          HOLY------- S*&T !!!!!!!!!!!!! Damn I bet that's good.............

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            #6
            OMG.... *dribble*
            I was just diagnosed with reflux and am on my 3rd day of milk and bananas. This HAS to stop! Smoked meat time!!

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              #7
              that looks delicious!
              I bought a couple extra flat cut corned beef pieces for the freezer this week. I want to try your recipe out. Is the idea of soaking to get rid of the original spices?

              do you have any experience in making pastrami? A friend of mine has recently built a smoker and I would like to try making some venison pastrami.

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                #8
                I love food but never post in this forum. Most of the dishes that you post in a thread look great but this one really hooked me. Well done!

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                  #9
                  Originally posted by Wesley View Post
                  that looks delicious!
                  I bought a couple extra flat cut corned beef pieces for the freezer this week. I want to try your recipe out. Is the idea of soaking to get rid of the original spices?

                  do you have any experience in making pastrami? A friend of mine has recently built a smoker and I would like to try making some venison pastrami.
                  Wes,the soaking is to lower the sodium.....smoking without would make it almost inedible due to the saltiness. 'Pastrami' is basically smoked corned beef the way I did it, except you need to add coriander, then you have pastrami. I was aiming at getting something my daughter would eat, and I think the coriander would have made her snub it. I have a pastrami cook I did a while back, let me look for the link and I'll post it for you if you want to try.
                  Larry
                  ------
                  Visit - The Wolfe Pit Channel

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                    #10
                    Originally posted by WolfeMan View Post
                    Wes,the soaking is to lower the sodium.....smoking without would make it almost inedible due to the saltiness. 'Pastrami' is basically smoked corned beef the way I did it, except you need to add coriander, then you have pastrami. I was aiming at getting something my daughter would eat, and I think the coriander would have made her snub it. I have a pastrami cook I did a while back, let me look for the link and I'll post it for you if you want to try.
                    thanks! I'll give you a update if I get serious about the pastrami.
                    I knew pastrami was basically smoked corned beef, but I didn't know about the need for less salt.

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                      #11
                      Larry, would that cabbage work in a crock pot?

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                        #12
                        Originally posted by Scaper1 View Post
                        Larry, would that cabbage work in a crock pot?
                        Yes! You won't get as much caramelization in a crock pot though, unless you really reduce the liquid. But you'll get basically the same finished product.
                        Larry
                        ------
                        Visit - The Wolfe Pit Channel

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                          #13
                          You da man.... great dinner, noticed two of the corned beef, smart, good for samiches the days after.

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                            #14
                            Originally posted by fishin'guy View Post
                            You da man.... great dinner, noticed two of the corned beef, smart, good for samiches the days after.
                            Well there are two parts to a brisket, the point (aka:deckle) and the flat. This 'flat' had a big portion of the point attached wth a layer of fat and they cook differently. The point is the more fatty and therefore more flavorful portion of th brisket and the flat is leaner other than the 'fat cap'. A 'whole untrimmed brisket' is called a 'packer brisket and can range from 8-16lbs. This now has nothing to do with corned beef, but this is 'BBQ Terminology' now. You can buy a packer or flat for BBQ'ing. The 'point' is typically separated either before you start to BBQ or separate once the flat is tender and then continue to cook the point as it will still have A LOT of fat to render, then cube it and serve with sauce on the side, this extremely tasty portion is called 'burnt ends' and are extremely flavorful. Okay, sorry for rambling.....
                            Larry
                            ------
                            Visit - The Wolfe Pit Channel

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                              #15
                              Wolfe... a future in meat cutting.

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