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fickman wrote:

RottenApple wrote:

baldeagle wrote:And it was beyond delicious.

Why thank you, sir. Next get together I'm gonna do a cold smoked corned beef brisket.

Now this is serious incentive to not be out of town again!

I've got another incentive for you. I just (and I mean JUST) finished making my 2nd batch of home made mozzarella! I use raw milk too, so it's got all the good stuff in it. Next get together I'll make a batch to go along with the brisket.

So who's up for another get together?

baldeagle wrote:And it was beyond delicious.

Why thank you, sir. Next get together I'm gonna do a cold smoked corned beef brisket.

The Annoyed Man wrote:The old boy who used to cut my hair is an old goat from Louisiana with a nose like a cherry tomato. I haven't tried this yet, but this is how he said he did his, and claimed that his was world famous all over his little corner of Possum Kingdom Lake.....

He started with a crawfish boil with those commercial packets of spices you can get, because you have to have something to eat to temper the beers while you're smoking the meat. After he had strained all the contents of the crawdaddy boil out of the spicy water, he then put the whole brisket into it to brine for a while. After brining in the hot crawfish water, it would have cooked just a little bit, and he then took it out, patted on a light rub (never gave me the recipe) and smoked it.

I've been wanting to try that for a while now.

Sounds interesting. Except for the crawfish part. They aren't kosher. So I did some checking and here's the typical spices used in those crawfish spice packets. I might try it using just the spices and skip the crawfish.

4 tablespoons yellow mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 tablespoons dill seeds
1 teaspoon whole cloves
1 tablespoon crushed red pepper
8 bay leaves
Salt and cayenne pepper (or liquid hot sauce) to taste

WildBill wrote:Have you ever tried beef that has already been "corned"?

Yes. And, to be honest, I (and my family) prefer mine over commercially made corned beef. The one thing I don't do is add the artisan salt to give it that pink coloring. Most commercially made corned beef uses artificially colored calls instead of true artisan pink salt (which can be on the expensive side).

Btw, I made my first corned beef for the last DFW TexasCHLforum Get Together at Elm Fork. It was hot smoked instead of cold, but that's because I was too afraid to try a cold smoke method and introduce it to a bunch of armed folks. No telling what they might have done to me if it turned out bad.

If you want an awesome smoked brisket, try a cold smoke. I just started doing these and they are very tasty!

Meat Prep:
Put your brisket in a salt (kosher is best) and sugar brine. Add whatever spices you want. I like coriander, cuman, garlic, and pepper. Let sit in the refrigerator for 3-5 days. Rinse it thoroughly (about 20 minutes) in cold water to remove all the salt. Note, if you don't rinse it well, the meat will be VERY salty (voice of experience talking here).

Grill/Smoker Prep:
Get a cheap hot plate and take all the plastic parts off. Put it in the bottom of a large terra cotta or clay pot. Heap your wood chips (after soaking, of course) inside the pot and place the whole thing into your grill or smoker. Plug it in. Place your meat on the grill and close it up. Smoke time is 12-16 hours depending on brisket size. Replenish wood chips as necessary.

You now have cold smoked corned beef brisket!