Tag: Smoking Corned Beef

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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