Corned Beef came out awesome this weekend. Will be trying this again on 3/17.

[Yoda]

 

[MackeyC34]

OK - this looks awesome. I have never considered a corned beef on the grill; it's always been the 'traditional' corned beef, cabbage and potatoes in a crockpot for us. Details please?

 

[Don D.]

That's looks DELICIOUS !!!!

 

[Yoda]

OK - this looks awesome. I have never considered a corned beef on the grill; it's always been the 'traditional' corned beef, cabbage and potatoes in a crockpot for us. Details please?

I soaked it over night in water to get some salt out. Followed this rub I found on Google. Then just smoked it like a brisket. Was pleasantly surprised with the results. Used Lumberjack competition blend pellets.

 

[MackeyC34]

I soaked it over night in water to get some salt out. Followed this rub I found on Google. Then just smoked it like a brisket. Was pleasantly surprised with the results. Used Lumberjack competition blend pellets.

How long did it take - same as you would a raw brisket of same weight?

 

[Yoda]

How long did it take - same as you would a raw brisket of same weight?

I put it on at 0900, did the Texas crunch around 2 as it was in the stall and I wanted to push it through. Was ready about 4:00 ish. I never checked the statting weight, sadly.

 

[Bruno]

I have a snake river farms Wagyu round corned beef I’m smoking for ST Patrick’s Day, can’t wait!! I’m going to take it to 165 and put it in a pan with a beer.

 

[Yoda]

When I did the wrap for the stall I added a bottle of the toasted bock in the photo.

 

[abmet]

Looks tasty, nice job.

 

[Mojo RyZen]

I've been cooking corned beef in beer for many years. I always have to cook extra for family members and co-workers. I have no problem sharing the recipe. When I first got my WSM smoker, I had a contest where twelve people decided which was better - beer simmered or smoked. It was a tie.

Each year I buy 24 pounds of flats online from Tommy Moloney's, "cured with imported herbs and spices from Ireland." Last year, I also smoked some and simmered some. Obviously flats don't have the fat content of points, so smoking points might not sound like the right thing to do. However, I've received no complaints and I always have beer simmered meat as back up. Attached find photos of one of my 2021 WSF smoked flats.

 

[Yoda]

I've been cooking corned beef in beer for many years. I always have to cook extra for family members and co-workers. I have no problem sharing the recipe. When I first got my WSM smoker, I had a contest where twelve people decided which was better - beer simmered or smoked. It was a tie.

Each year I buy 24 pounds of flats online from Tommy Moloney's, "cured with imported herbs and spices from Ireland." Last year, I also smoked some and simmered some. Obviously flats don't have the fat content of points, so smoking points might not sound like the right thing to do. However, I've received no complaints and I always have beer simmered meat as back up. Attached find photos of one of my 2021 WSF smoked flats.

Looks awesome.

 

[Bdobz]

Looks great, and as OP mentioned, DON'T forget to soak in water overnight, maybe even changing water a time or two to desalinate the meat. The traditional method of boiling does the same thing. Or, take it up a level and cure your own brisket flat and smoke your own Pastrami.

 

[Mojo RyZen]

Looks great, and as OP mentioned, DON'T forget to soak in water overnight, maybe even changing water a time or two to desalinate the meat. The traditional method of boiling does the same thing. Or, take it up a level and cure your own brisket flat and smoke your own Pastrami.

This year I soaked overnight in water. Didn't change the water, though. Cooked three flats on my EX6 w/ three different rubs; Meat Church Voodoo, Bearded Butcher Black, and Real Texas BBQ Grand Champion. All came out moisst and great! Each had a *slightly* different unique taste. I used Malcom Reed's method shown in the video link below. I will cook cabbage like this from now on, using SPG. butter, and Worcestershire sauce. I used bullion cube broth, not just water, to cook the potatoes, carrots, and onions.

Full disclosure the picture on the right side was beer simmered my traditional way on a stove top. The sunlight shone through my West kitchen window just right for the photo. Left side is Voodoo rubbed.