Smoked Corned Beef with Caveman CabbageSteven Raichlen
Other Recipes from Episode 310: Cured and Smoked
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.
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2021 Barbacoa, Inc. Photos by Chris Bierlein