Episode 310: Cured and Smoked
Smoked Corned Beef with Caveman CabbageSteven Raichlen
Other Recipes from Episode 310: Cured and Smoked
Recipe for Caveman Cabbage with Sweet and Sour Fire Sauce
Smoked Corned Beef with Caveman Cabbage
- Yield: Serves 6 to 8
For corning (curing) the beef:
- 8 cups (2 quarts) water
- 1 cup coarse salt (kosher or sea)
- 1/2 cup brown sugar (light or dark—your choice)
- 3 to 4 tablespoons Pickling Spice
- 1 tablespoon Prague Powder #1 (pink curing salt)
- 8 cups (2 quarts) ice water
- 1/4 cup Irish whiskey
- One 4 to 5-pound beef brisket flat, preferably grass-fed
- Your favorite bread or biscuits
- Your favorite mustard (optional)
You’ll also need:
- 2 jumbo resealable heavy-duty plastic bags
- hardwood chunks or chips for smoking
1: Prepare the brine: Combine the hot water, salt, brown sugar, pickling spice, and curing salt in a nonreactive stockpot. Bring to a boil on the stovetop over high heat. Let cool to room temperature, then stir in the ice water and whiskey. Let cool to room temperature.
2: Meanwhile, trim the brisket, if needed, leaving a 1/4-inch layer of fat.
3: Place the brisket in one of the resealable plastic bags. Add the brine, seal the bag, and place it in another resealable plastic bag in a baking dish to catch any potential leaks.
4: Brine the corned beef in the refrigerator for 8 to 10 days, turning it daily.
5: Drain the brisket discarding the brine. Soak the meat in fresh cold water for 30 minutes to 1 hour, then drain again.
6: Set up your smoker following the manufacturer’s instructions and heat to 250 degrees. Add wood as specified by the manufacturer.
7: Place the cured brisket in the smoker fat side up. Smoke until the internal temperature reaches 165 degrees, 4 to 5 hours, replenishing the charcoal and wood as needed.
8: Tightly wrap the corned beef in foil, pleating the edges to make a hermetic seal. Continue smoking the corned beef until the internal temperature reaches 200 degrees, another 2 to 3 hours.
9: Transfer the corned beef in its foil to an insulated cooler and let it rest for 2 hours.
10: Transfer the corned beef to a cutting board and unwrap. Thinly slice it across the grain and serve hot. Or let it cool to room temperature, refrigerate until cold (overnight is best), then slice paper thin.
Our thanks to the sponsors of Project Fire Season 3:
Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2021 Barbacoa, Inc. Photos by Chris Bierlein