Category: Corned Beef

Pigeon Cove Ferments’ Peppered Caraway Kraut Is Going To Take My Smoked Corned Beef To The Next Level

Posted on by Joey Ciaramitaro

No one is doing hand crafted unique Krauts like Pigeon Cove Ferments is.  Ridiculous flavors.  Like bananas, it’s so crazy good.

Visit their site and get their stuff here-

Dylan & Kristen L’Abbe-Lindquist Pigeon Cove Ferments
Probiotics www.pigeoncoveferments.com & https://www.facebook.com/PCFKrauts/
OUR KRAUTS ARE CURRENTLY AVAILABLE AT THE FOLLOWING RETAIL LOCATIONS:

www.tendercropfarm.com
www.willowrest.com
www.commoncrow.com
http://www.milkandhoneysalem.com
www.seaviewfarmrockport.com
www.thecavegloucester.com
www.evasfarm.com
Lanesville Package Store
1080 Washington St.
Gloucester, MA 01930
www.capeannfarmersmarket.org
www.coastalgreengroceripswich.com
www.thetrustees.org (Appleton Farms)

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How To Smoke A Corned Beef Brisket Point On The @WeberGrills One-Touch Premium

Posted on by Joey Ciaramitaro

I’m all about value, and when Stop and Shop East Gloucester had Corned Beef Brisket for $1.67/ lb I had to pick one up just on principal alone.  I’d never cooked one but it just might be about the easiest thing I’ve ever smoked.

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Took it out of the package, trimmed up any really thick globs of fat and patted it dry with paper towels, then applied Black Pepper all over.

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Set up the Weber 22 inch One-Touch Premium using the snake method and cherry chips and a chunk of apple wood for smoke.

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Cooked between 235-300 til it reached 195 internal.

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Wrapped in foil and let rest for an hour.

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Sliced thin for sandwiches.

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Piled on a bun with some spicy mustard. Easy and delicious.  I won’t pass on a deal like that again.

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In Honor Of St Patrick’s Day- Corned Beef Brisket Point Guest Post From Bill O’Connor of www.northshorekid.com @kidns

Posted on by Joey Ciaramitaro

Bill writes-

Hey Joe,

With Saint Patrick’s Day just around the corner, there are some great deals out there on brisket.  $1.66/lb at Stop and Shop – point cut. It was packed in a completely saturated brine, and I should have soaked it in plain water to cut the saltiness. I didn’t figure this out until the first taste of the finished product.

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Unpack. Rinse. Salt. Pepper. Let sit [covered] until it reaches room temp.

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Low and slow is the way to go.  Grill dome top temp was 300 – 350°, offset fire, bricks and hardwood charcoal mix, soaked mesquite chips, pan with water. I figure the dome top temp is 75-100° higher than offset area of grill.

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Beef is pulled at ~165-170° internal temp.

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Bark.

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Yep.

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Wrapped plastic over foil – try it. Rest for at least an hour.

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Luckily I cooked something to eat because we were too hungry to wait out the rest period. Salt, pepper, low and real slow.

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End cut.

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Money.

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