How To make Corned Beef Barbecues
1/2 c Water
1 tb Sugar
1 tb Worchestershire sauce
1 ts Chili powder
1 ts Mustard
1/2 c Ketchup
1 tb Vinegar
1 tb Paprika
1/2 ts Salt
1 Small onion (chopped)
1 cn Canned corned beef
Put all ingredients in a fry pan and simmer for at least an hour or until done to your liking. When done; serve on hamburger buns. These are simple to make and taste good too.
How To make Corned Beef Barbecues's Videos
NINJA FOODI XL GRILL - Corned Beef in a Bag
Like I said in the video I have to give credit where credit is due-John Sanders used a bag in the Ninja Foodi XL Pro Air Oven and I said lets see if it works in the Ninja Foodi XL Grill. I plan on using the bags to. make a pot roast and stew in the Grill-I have tried making stew in the Grill but. it. required so much broth/stock. and so many. hours and it. just didn't come out correctly. - so. I'm hoping t these bags will do the trick.
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Barbecue Corned Beef!
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Another Quick Tip to Make your day a little less complicated!
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Who wants to boil corned beef and cabbage in JULY? Not me!
So I decided to do it on the BBQ..and WHAT a GREAT IDEA it was!
This was so good..I may never do it any other way again!!
How 2 Smoke Corned Beef Brisket Like a Professional (Flavor Overload)
This brisket recipe is one you will be cooking a lot. Today we are smoking corned beef brisket in the electric smoker. We start out with a nice piece of corned beef and transform it into a masterpiece. Let us know how it turned out when you make it.
Heat smoker to 225 and cook for 3 hours or until internal temperature of corned beef brisket reaches 161. Then wrap it up and put it back in for another 6 or so hours or until the internal temp gets to around 190. take it out and let it rest for 1-2 hours. Cut up and dig in.
Maker sure you make the rub the night before and put it on the corned beef brisket to sit in the fridge overnight.
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Corned Brisket (recipe in the description)
Corned Brisket
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Link for that amazing meat thermometer below!
I used store bought corned beef brisket, but the recipe is exactly the same for raw brisket. I recommend doing everything only with a thermometer inside (or 1 hour 15 minutes for every pound at 225 Fahrenheit! in the grill or smoker)
Dry the brisket and rub it with mustard, then sprinkle it completely with a mixture of barbecue spices (I took a charcoal mix). Smoke on apple chips at 225-250F until internal temperature reaches 165F (about 2 hours). Smoke fat side down, sprinkling with apple juice every half hour. Then wrap it in parchment paper (or foil) in 2 layers and add 1/2 cup of warm beef broth (or water) and continue to smoke until the temperature inside is ! 202F. Then unwrap and let it rest for 15 minutes (for a piece of 5-7 lb). Done!
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Kamado Joe Smoked Corned Beef Brisket
Corned Beef Brisket Sauce
• 1 cup Dukes Mayonnaise
• 1/4 cup chili sauce
• 2 teaspoons prepared horseradish
• 2 Tablespoons Canned Chipotle Pepper in Adobo, minced
• 1 tablespoon finely chopped onion
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon sweet paprika
• ¼ teaspoon Kosher Salt
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How I turn Corned Beef Brisket into Smoked Pastrami
How to smoked your own Pastrami on the grill
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For this recipe I’m taking a Corned Beef brisket flat and turning it into fresh Pastrami. I picked up a 4.5lb flat from my local grocery store this week to start the process.
First you want to get most of the salt out of the corned beef for Pastrami. Place the flat in a large plastic container and cover it with cool water. It’ll need to hang out in the refrigerator for at least 12 hours, and the water needs to be changed every 4 hours to remove the salt.
Once we’ve removed most of the salt, the flat is ready for a good Pastrami rub:
- ½ cup Restaurant Ground Black Pepper
- ¼ cup Sugar in the Raw
- 2 Tablespoons Granulated Garlic
- 2 Tablespoons Ground Coriander
- 1 Tablespoon Ground Mustard
- 1 Tablespoon Onion Powder
Combine these ingredients in a bowl and place in a dredge shaker.
Pastrami needs a good bit of rub, so don’t hold back when applying it. You want a heavy coat on all sides of the flat. Let it hang out at room temperature while the smoker comes up to temperature.
Today I’m firing up The Big Green Egg for this smoke but you can use any smoker set up for indirect cooking. Run the pit at 275 degrees and add a few chunks of Pecan and Cherry grillewood.com to the hot coals for smoke.
When the grill stabilizes at 275⁰, place the flat on the cooking grate and close the lid for 3 hours. At this point it will have absorbed plenty of smoke flavor and the bark should be just right. The internal will be somewhere around 160-165⁰.
Now it’s time to tenderize the Pastrami, and we do this by creating steam. You’ll need a ½ size aluminum pan and a cooling rack. Sit the rack in the bottom of the pan and pour in 2 cups of beef broth. The liquid should cover the bottom but not come over the rack. Place the pastrami flat on the rack and insert a probe thermometer into the thickest part. Cover the pan with aluminum foil and continue cooking. The target internal temp is 202⁰ and it’ll take about 2 more hours to get there.
When the alarm goes off remove the Pastrami from the pan and place it directly on the cooking grate. It’ll be really hot, so you’ll want to wear some nitrile gloves with cotton liners. The steam softens the bark, so it needs about 15 minutes back on the grate to dry out.
Now the Pastrami is fully cooked but it needs to rest a little while before slicing. Just let it hang out on the cutting board for 20-30 minutes. You can cover it loosely with foil but don’t wrap it tight.
Slice the Pastrami across the grain with a sharp roast carving knife and cut it into whatever size slices you prefer.
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