Should've soaked it for a day or so. Other than that I'd love some. Also I don't know why you guys don't do this, but should put a link to a YT osmosis video when you explain the salt aspect.
Using this info while I use my offset Oklahoma Joes smoker. Using some hickory logs for smoke, and used your rub recipe. Will let you know how it comes out!
This is the BEST smoking channel on UA-cam. The best explanations with no extra bs. Additionally, the website with the repice laid out is also a tremendous feature. Keep up the great work!
I have the same pit boss as you do. I followed your recipe for the cornbeef. It turned out amazing first I've done cornbeef. Definitely will be doing it again
Looks great! Can you do a Montreal smoked meat video? I've always wanted to try making it. I have a feeling your recipe and procedure will be just what I'm looking for. Thanks!
The nice thing about the pellet tube is you can get extra smoke at ANY cooking temperature rather than having to keep the pellet grill on a low temp just to get extra smoke.
@@madbackyard I only just got my Traeger like 2 weeks ago and very inexperienced with smoking Thanks for your reply I will check out the pell3et tube method and oh yeah great video!
Another great video. We always add about 1/2 cup of apple juice as well for a little sweetness. I'm going to try smoking it this year. Keep up the great job.
Just rinse it or should we soak it.. I have no coriander would a dill rub be ok? and no Dry mustard but one that is Dill flavored.. am I going to destroy it? Follow me as well?
I thought rinsing but was fine especially if you braise it in a less salty broth like we show. If you really want to get more salt out of it you could soak for a bit beforehand I guess. Additional spices are really up to you and what you like. I don’t think you’ll destroy it! 😁 Thanks for watching!
Got mine on NOW! Following your lead except Fat Down cause heat from bottom. Looking forward to Reuben sandwiches tonight! 😁👍👍. Thanks and I believe this will be Much better than my previous one that I didn’t braise in pan
@@madbackyardCame out THE BEST I have done!!! You da Man! Neighbors loved it too!! I miss read the braising temp and did 375 😆. Just got done sooner with no ill effects. I used 2 Cups of water & 2 Cups of the low sodium beef broth (your recipe) in the pan and worked fine! Almost forgot to put in the seasoning packet 🤣 Thanks again Bro!!!
That sure looked like the point half of the brisket with the 2 muscles separated by the fat layer. I always buy a point corned beef, they’re pretty easy to find where I live.
A guy at work wants me to smoke him a corned beef however I will have to cook it on Sunday, I work second shift he works 3rd does anyone have tips for letting it sit overnight? Should I cut it and package it in the fridge or turn my oven as low as it will go and let it sit in the mixture overnight? Also what do you think about using Guinness instead of beef broth?
Great video. The only difference I do is, I soak my brisket in cold water in the refrigerator, and charge the water several times to get some of the salt back out. I'm on alow salt 🧂 diet. When I put my brisket in the pan, I use a no salt added beef broth, and add a little more pickling spice to the broth. Great stuff.
I have never tried that. I do know meat absorbs more smoke flavor when it’s cold though at the beginning of the cook. I think you’ll do better smoking first.
They came out awesome I had the smoke tube and used it that was great idea
Great to hear!
Smoked corned beef is also known as pastrami!
Yes!!
You nailed it man what else is there to say ! Good work !
Wow, thank you so much for watching my channel!
Should've soaked it for a day or so. Other than that I'd love some. Also I don't know why you guys don't do this, but should put a link to a YT osmosis video when you explain the salt aspect.
Smoked corned beef is called pastrami.
Using this info while I use my offset Oklahoma Joes smoker. Using some hickory logs for smoke, and used your rub recipe. Will let you know how it comes out!
Sounds like it’ll be delicious!
Do you ever soak it in water to help it be less salty?
I do, and charge the water several times.
I don’t, but my braising liquid is pretty low salt. If you are worried about it being too salty then go ahead and soak beforehand too!
This is the BEST smoking channel on UA-cam. The best explanations with no extra bs. Additionally, the website with the repice laid out is also a tremendous feature. Keep up the great work!
Wow, I really appreciate that, thank you so much!!
Very nice, I really like the way you explain everything in detail on your videos. Great job!
Thank you so much!
Thank you for this video. I have been smoking since before Christmas and I never have seen or thought about smoking a Corned Beef.
Very cool, thanks for watching!
That looks amazingly delicious 😋 👍🏾👏🏽👏🏽👏🏽👏🏽
Thank you! 🙏
Isn't that just a pastrami?
I have the same pit boss as you do. I followed your recipe for the cornbeef. It turned out amazing first I've done cornbeef. Definitely will be doing it again
Fantastic! Thanks for watching our channel!
Same ima try this recipe on Sunday! I’ll tag you once I upload it onto UA-cam and give you a shout out as well
Currently got mine seasoning in fridge for tomorrow. Is just rinsing it enough to get rid of excess salt? Thanks! Can’t wait to try this.
Some people have asked about soaking beforehand. I think that’s fine if you really want to cut down on the salt more.
Looks great! Can you do a Montreal smoked meat video? I've always wanted to try making it. I have a feeling your recipe and procedure will be just what I'm looking for. Thanks!
I’ll have to check that out! Thanks!
Awesome video man. This is so much better than the usual crock pot and beer recipe.
Thank you so much!
Iam trying the corn beef today I’ll let you know how it comes out
Right on!👍
IS a pellet tube still needed with a Traeger that has "Super Smoke"?
The nice thing about the pellet tube is you can get extra smoke at ANY cooking temperature rather than having to keep the pellet grill on a low temp just to get extra smoke.
@@madbackyard I only just got my Traeger like 2 weeks ago and very inexperienced with smoking Thanks for your reply I will check out the pell3et tube method and oh yeah great video!
@@steveandrushko75 Right on, thanks!
wait, isnt this just pastrami?
Another great video. We always add about 1/2 cup of apple juice as well for a little sweetness. I'm going to try smoking it this year. Keep up the great job.
Great idea! Thanks!
Just rinse it or should we soak it.. I have no coriander would a dill rub be ok? and no Dry mustard but one that is Dill flavored.. am I going to destroy it? Follow me as well?
I thought rinsing but was fine especially if you braise it in a less salty broth like we show. If you really want to get more salt out of it you could soak for a bit beforehand I guess. Additional spices are really up to you and what you like. I don’t think you’ll destroy it! 😁 Thanks for watching!
I soaked it for 3 hours.. Do you have any smoked nuts videos? You can follow me as well. Have a peaceful day.. Doing my corned beef now!
@@madbackyard
Got mine on NOW! Following your lead except Fat Down cause heat from bottom. Looking forward to Reuben sandwiches tonight! 😁👍👍. Thanks and I believe this will be Much better than my previous one that I didn’t braise in pan
Awesome!
@@madbackyardCame out THE BEST I have done!!! You da Man! Neighbors loved it too!! I miss read the braising temp and did 375 😆. Just got done sooner with no ill effects. I used 2 Cups of water & 2 Cups of the low sodium beef broth (your recipe) in the pan and worked fine! Almost forgot to put in the seasoning packet 🤣
Thanks again Bro!!!
So you made pastrami.
That sure looked like the point half of the brisket with the 2 muscles separated by the fat layer. I always buy a point corned beef, they’re pretty easy to find where I live.
Yup. Excellent Job! Ya got a new sub with the bell rung 😊👍👍. Thanks !!
Awesome, thank you!
A guy at work wants me to smoke him a corned beef however I will have to cook it on Sunday, I work second shift he works 3rd does anyone have tips for letting it sit overnight? Should I cut it and package it in the fridge or turn my oven as low as it will go and let it sit in the mixture overnight?
Also what do you think about using Guinness instead of beef broth?
I love the idea of finishing in the oven. Trying this tomorrow for dinner!
Awesome!
Looks super tasty, love corned beef, need to try this on my pit boss
Cheers from down under
Thanks for watching!
Great video. The only difference I do is, I soak my brisket in cold water in the refrigerator, and charge the water several times to get some of the salt back out. I'm on alow salt 🧂 diet. When I put my brisket in the pan, I use a no salt added beef broth, and add a little more pickling spice to the broth. Great stuff.
Thanks! Those are all great tips for lowering the salt level!
How long do you soak in water
About 12 hours, changing the water every 2 hours.
Made this yesterday and it was excellent. Great recipe.
Great to hear! Thanks! 👍
AKA Pastrami, I make my own corned beef, brine it for 10-14 days, then apply my rub and smoke with cherry
Just did my first one…went a bit overboard on pepper but other than that a success. Wife wants it for thanksgiving now lol
Just got my beef into brine for the week-any thoughts on simmering first and then smoking?
I have never tried that. I do know meat absorbs more smoke flavor when it’s cold though at the beginning of the cook. I think you’ll do better smoking first.
Just need to stop putting the beef in the smoker with the pellet tube. It's terrible dirty smoke.