Corned Beef is considered an Irish meal, but probable not why you think it is. You see, the Irish lands during the 17th century largest export was cured beef that was sold to the British and French for their naval vessels that traveled back and forth to North America.
The exact origin of term “corned beef” is largely unknown. It is believed that it ordinated during a time when people began preserving meat using the salt-curing method. There is
evidence of salt curing in most cultures through out Europe and the Middle East. Historians have traced the roots the word “corn” back to Old English Language that used the word to describe any small, hard particles or grains/salts. Therefore it is believed that the term “Corned Beef” is a combination of “Salt Cured Beef.”
My favorite go-to sandwich is hands down a Rueben. I will choose this over any other sandwich on the menu. I just love the flavor and the texture that they have. And the star of that sandwich is Corned Beef.
When I am at home and I a make this sandwich. I always start with my favorite Corned Beef Brisket recipe to be the star of my sandwich. So, we wanted to take a Corned Beef Brisket and add some competition grade rubs and smoke it on the Recteq to take it to the next level. And we were not disappointed.
Smoked Corned Beef Brisket
Equipment
- Smoker / Grill
Ingredients
- Corned Beef Brisket
- Rufus Teague Steak Rub
- Rufus Teague Spicy Meat Rub
- Wagyu Beef Tallow
Instructions
- Apply the Rufus Teague Steak Rub to the Bottom of the Corned Beef Brisket 1st
- Next apply the Rufus Teague Spicy Meat Rub to the Bottom of the Corned Beef Brisket 1st
- Flip the Corned Beef Brisket over where the Fat Cap is up and repeat the process
- Pre-heat the Recteq pellet smoker to 300°
- Place the Corned Beef Brisket in the center of the smoker and cook until you have an internal temperature of ~160°
- Remove and wrap in Tin Foil, I added about a ¼ cup of Wagyu Beef Tallow to the top of the Corned Beef Brisket because it did not have a fat cap that covered the Top of the Brisket
- When the internal temperature of the Corned Beef Brisket reaches around 203, start checking the texture with a meat probe. You want the meat probe to penetrate the Corned Beef Brisket like room temperature butter. (if you are looking for Deli Slices, you may want to remove it when you start to feel some resistance.)
- Remove from the Recteq Smoker and allow the Corned Beef Brisket to rest.
- Slice and enjoy
- Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.