I have a question for all the backyard barbecuers/smokers out there: I recently had a vision of barbecued corned beef brisket. Has this been done? Is it feasible? I realize pastrami already brings the flavors of smoke and brine together in one meat, but pastrami lacks the succulent, over-the-top smokiness that traditional Texas barbecued brisket offers. I also realize most corned beef briskets sold in groceries are not the entire brisket--they're either flats or points--but this still seems worth a try, especially with St. Patty's looming. Thoughts? Opinions? Condemnations?
I've done it with aa store bought corned beef, the kind sitting in reddish brine with a packet of seasonings. It took a couple of tries, but my biggest suggestion is not to let the temp past 225. I just use the furthest section of my pit. It takes longer, but too much heat and the beef dries out QUICK
It's the flat. I'd love to try a point as that is where the meat is better marbled, but I have never seen a point like that. It would probably take care of a HUGE amount of the dryness issue Taste wise, once I got it right, it was great. VERY different though so if you share it, warn people it isn't normal brisket!
