I just finished my cook and this recipe was awesome! I used a store bought corned beef point, soaked it for 24 hours in the fridge. Next day I followed your paste recipe using grapeseed oil and 1/2 a teaspoon of red pepper flakes instead. Cooked it indirect for 5 hours on my weber kettle using a SnS (no water pan), blue bag briquettes, and apple wood. Awesome recipe, delicious! I will definitely be making this again. That paste mixture was on point and even the juice was amazing. Thank you!
Hey Mate, that looks really good. We eat quite a lot of corned beef at home (Australia), usually boiled with veges then left over meat in sangars (sandwhichces). I will definitely have a go at this but, I have heaps of apple wood so I will use that instead of peach wood. I've been following you for a year now and you have provided me and my family with many tasty meals. Thank you from down under.
I’m late to the party. I just made the rub and put the corned beef in the fridge. Will smoke/cook it tomorrow. My rub came out more like a slurry than a paste. I am not worried. Ry, keep doing what you’re doing. Thank you.
This is the first time I’ve seen your eyes roll back with the taste test...not once but twice! I’d say a huge hit for “just a guy who likes to cook”!! Love that idea and I will be using this one! Thank you Ry!!!
I’m doing this today with a rub of deli mustard, granulated garlic, cracked pepper, paprika and olive oil. But starting it in the slow cooker, then finishing it off on the grill. 👌🏼
That does look really good Ry, I do the same sort of idea around this time of year, since they’re less expensive. The rub sounds really good, I’ll have to give that one a try. I agree on the point and I usually use pecan but I’ll pick up a couple and use peach. Great cook as always and hope you have a great week despite the incoming storms.
It's amazing how good corned beef is with that touch of smoke. I do pretty much the same thing but I make the sandwich like a Reuben with fresh kraut, melted smoked gouda, and some whole grain beer mustard. It's hard to beat!
Just picked up a few of these from my local Aldi. Point cut. No idea why so few people like the point. I love it. So I’ll be smoking these up later like this. Though I’m gonna try cherry wood.
Hey Ry!..... that Cornbeef will definitely make some delicious sandwiches for sure I would love to see the sandwich you make I'm sure it going to be super delicious. Do have a great week you and your family.
I see a lot of people still think there is only the traditional way of doing things with corned beef and pastrami preparation. I say why not use a pork butt, any kind of game roast, or even turkey to make pastrami if you want to. You can even make brisket jerky if you want to. Most hardened smokers might consider that sacreligious though. Don't be afraid to be different. If it tastes good then do it.
I am going to try this today! I made my rub a little different. I did pepper and garlic but I also used Dijon, bourbon and the syrup and a little cayenne for kick.
Thanks for this video, Ry. We happen to have a package of corned beef in the refrigerator. I was going to do it in the Instant Pot like we usually do, but not now. It's going to be out on the Lone Star Grillz Adjustable tomorrow afternoon. I totally agree that a corned beef point is the way to go.
I would love to see a video of the different ways you set up your Weber Kettle, with the slow and sear, like this with the baskets, how you light the charcoal, etc. I’ve made a number of your recipes and everyone loves them, but I never get my kettle to stay at 250, it’s always at 400-500 and things cook way to fast. I could never get it slow enough to cook this for 4 hours and that’s what I’m looking for!
One tip is start with less charcoal. It's easy to add more. And adjusting the vents, especially the bottom one, is something you'll really get used to with a lot of use.
@patricemechanic are you lighting all of your charcoal at once in a chimney starter or similar? With low and slow cooks like this it’s best to light off one corner of your charcoal and let it gradually heat up to temp, then dial in your dampers to keep the temp where you want it. Open them up to get hotter, close them back to get cooler. Small adjustments can make some big changes so be patient to see how the temperature reacts. Also, are you going off of a probe thermometer or the dial gauge on the dome of the Weber? The dial in the dome is very inaccurate and often much higher than the actual cooking temps of your food. A dual probe thermometer works wonders. Mount one on the grate, and insert the other inside the meat (as shown in the video). This will give you the most precise temperature measurements for your cook. Best of luck! It’s all a fun learning process
Looks totally delish~ Couple questions if I may? First, when you rest the meat do you un-wrap to bleed-off some steam? Or do you just let it sit for an appropriate amount of time in the foil? Second, When you smoke a corned beef is it considered pastrami?
I leave it wrapped to retain moisture and tenderize a bit. To your second question, not exactly. You can shortcut pastrami by smoking a corned beef, but it's often recommended to soak it for several hours per pound in water to help remove some of the salt from its brine before adding a more traditional pastrami seasoning outside. It's also considered done most times when it hits 165 F internal, so taking it higher brings it to more of a brisket or traditional boiled corned beef consistency :)
Ever since I saw this video 2 years ago, this is the only way I'll make corn beef..family loves it.. can you guess what I'm doing today LOL! Thanks again
Great recipe! I have a flat cut that i'm going to try out on my new Grilla pellet smoker. Being I do not have access to peach pellets what other flavor would you suggest using your exact recipe? This will be my first time using this grill and a first for trying to smoke a corned beef brisket. After viewing this video it's a must that I give it a try. Hope it comes out like yours! Thank you.
I usually prefer lump for higher heat. Briquettes have a more predictable burn rate because of their uniform size so I find them easier to use in lower and slower cooking 😊
Slow v Sear is definitely more expensive, but it can give you a really stable long cook. I've done 7 hours with it holding in the 275 range without having to add charcoal.
Thanks for this video, tomorrow I'll be smoking my first cornbeef and this was very helpful ,I''m also going to use your rub. Question, our cornbeef is a little over 2lbs, so I was guessing 4-5 hours, would you think this is accurate? Thanks
Great video ! Will do it for St Patrick's Day ! Curious, won't the brine make it a bit too salty ? I assume you washed the brine off before patting it dry and applying the paste ? And you did not soak it overnight in water to rid the brine first ?
Just rinsed it off and didn't soak. It was salty, but not overly. I've found that the point cuts especially with the fat content handle that quite well.
I like your cast iron grate for your Weber, but it looks like it would be hard to clean between the grates without losing your seasoning! Is there a secret to keeping it clean and safe?
I have found in the past I needed to soak the corned beef first even rinsing it was way to salty. Maybe I’m just buying cheaper meat. I don’t know. Love your videos. Thanks
I bet that is great.. however, once you take corned beef to the smoker, that is when it becomes Pastromi....I make this all of the time. Such a beautiful thing :)
Actually, not exactly. Most shortcut pastrami recipes suggest soaking for several hours to lessen the salt before adding a traditional pastrami rub, and then using smoke throughout the cook to a usual internal temp of 165. I really didn't do any of that, so to me it's not pastrami, and it really doesn't taste like it either. I've done a shortcut pastrami video using my electric and it turns out pretty darn good :)
@@CookingWithRy Yes, I think we are both right'ish lol. I have always been told that with or w/o soaking, once it goes to the smoker, it becomes pastrami. But then, the soaking/rinsing to lessen the salt has always been part of what I've been taught to be to be the deciding factor between Pastrami and Corned beef. Either way.. Call it what you wish, I love it both ways :)
Corned Beef once smoked becomes Pastrami. I like to get a corned beef from the grocer around St Pattys Day since they are on sale. I will let it soak for a while in cold water to remove some of the excess salt from the brining process. Apply a simple Pastrami Rub and cook on the bullet or if using the Kettle indirect.
Quick ? My pellets are burning in my smoker at 225 is that normal I did a smoke last weekend and my ribs came out kinda blackish was it because of my pallets catching fire awesome video I hope one day I’m a good cook like you
I always thought pastrami was smoked corned beef, but this video shows I was wrong. So now my definition is smoked corned beef with pastrami spices, not just because it was smoked. Am I getting close?
Usually when taking a commercially made corned beef and turning it into Pastrami it's a good idea to soak it to remove some of the salt from the brining, and then smoking it to around 165 internal. There are different methods, but that's the one I use when making shortcut pastrami :)
@@CookingWithRy Thanks for your response! You are one of the TH-camrs that I look up to. You are easy to listen to, and you obviously are knowledgeable about what you demonstrate/teach! I always soak out the salt when using packaged corned beef. My point here is to state my surprise that you could smoke corned beef and NOT get pastrami! In retrospect, it should have been obvious, but hey, I am a rookie BBQer, and I am learning new stuff all the time, especially from great guys like you. Thanks!
Not necessarily. Most preparations of pastrami from a commercial corned beef suggest you soak it for several hours to remove much of the saltiness and then use a specific rub of traditional pastrami seasonings before smoking it to around 165 internal. I did none of that, which I have done in a previous video, so this is really closer to corned beef than pastrami, especially being taken to that higher internal temp for a more brisket-like level of doneness :)
Not exactly. Pastrami generally requires soaking to remove some of the excess brine and then seasoning with certain spices. I've done that shortcut in a video before. Turns out pretty darned good :)
@@CookingWithRy nope.. only difference is corned beef is boiled and pastrami is smoked.. seasonings can vary from recipe to recipe on the rub but technically pastrami is smoked corned beef... No issues though Ry, it looks delicious!
Generally to do that shortcut it’s best to soak some of the salt out of the corned beef first and take it to around 165 internal. I’ve done a video on that before using traditional pastrami spices. This method takes it to a higher temp for a finish similar to regular brisket also.
That looks so good. Channels like this inspire us to try new things with the meat we harvest.
Nice job Ry! That Weber is a smoking machine. I love the point ends better than the flats too. I might do some corned beef next week too!🤘
Points rule!
Cooked this today... turned out exceptionally well.... Thank you Ry
I just finished my cook and this recipe was awesome! I used a store bought corned beef point, soaked it for 24 hours in the fridge. Next day I followed your paste recipe using grapeseed oil and 1/2 a teaspoon of red pepper flakes instead. Cooked it indirect for 5 hours on my weber kettle using a SnS (no water pan), blue bag briquettes, and apple wood. Awesome recipe, delicious! I will definitely be making this again. That paste mixture was on point and even the juice was amazing. Thank you!
Fantastic!
Every video you make is a winner in my book.!
Thanks!
I like how you explain simply !! Great job sir!!
Hey Mate, that looks really good. We eat quite a lot of corned beef at home (Australia), usually boiled with veges then left over meat in sangars (sandwhichces). I will definitely have a go at this but, I have heaps of apple wood so I will use that instead of peach wood.
I've been following you for a year now and you have provided me and my family with many tasty meals. Thank you from down under.
I have one sitting in my freezer since St Patty's. Now I know exactly what do!! Thanks again for the great video!!!
Great cook Ry... I loved smoked Corned Beef. Takes a little more time but well worth it IMHO...
I’m late to the party. I just made the rub and put the corned beef in the fridge. Will smoke/cook it tomorrow. My rub came out more like a slurry than a paste. I am not worried. Ry, keep doing what you’re doing. Thank you.
We were filming a video for St Pat day today also. Great job Ry. Looks amazing. Killer recipe.
Thanks!
This is the first time I’ve seen your eyes roll back with the taste test...not once but twice! I’d say a huge hit for “just a guy who likes to cook”!! Love that idea and I will be using this one! Thank you Ry!!!
LOL. Thanks :)
I love that your videos are timely. Enjoyed this and enjoyed the Holiday ones as well!
Thank you :)
I’m doing this today with a rub of deli mustard, granulated garlic, cracked pepper, paprika and olive oil. But starting it in the slow cooker, then finishing it off on the grill. 👌🏼
That does look really good Ry, I do the same sort of idea around this time of year, since they’re less expensive. The rub sounds really good, I’ll have to give that one a try. I agree on the point and I usually use pecan but I’ll pick up a couple and use peach. Great cook as always and hope you have a great week despite the incoming storms.
Thank you! Gonna be some inside cooks this week :)
Here in Australia, corned beef is about the quarter the price of a really bad cut of brisket. It boggles my mind.
It's amazing how good corned beef is with that touch of smoke. I do pretty much the same thing but I make the sandwich like a Reuben with fresh kraut, melted smoked gouda, and some whole grain beer mustard. It's hard to beat!
Love some good kraut on a sandwich 😊
Ry, your cooks are beyond beautiful. Thank you for doing these videos.
Thank you :)
You're an inspiration Ry, love all your cooks. Cheers from downunder
Thank you!
I love corn beef ... and this video takes corn beef to a higher level .... Thanks ...😊👍😎
Thanks for the like.😎
Just picked up a few of these from my local Aldi. Point cut. No idea why so few people like the point. I love it. So I’ll be smoking these up later like this. Though I’m gonna try cherry wood.
I've done cherry. It's great :)
Hey Ry!..... that Cornbeef will definitely make some delicious sandwiches for sure I would love to see the sandwich you make I'm sure it going to be super delicious. Do have a great week you and your family.
Thank you!
About to smoke my first corned beef point tomorrow. Can't wait.
Im gonna try this Ry! Thanks for sharing.
I have always wanted to try and do my own cornbeef and then smoke it. Your looked awesome! 👍🏻
Thanks for the video - Can't wait to try it out
Looked delicious, great cook! I'm doing one this week gonna make pastrami burnt ends,,thanks for sharing 👍
I see a lot of people still think there is only the traditional way of doing things with corned beef and pastrami preparation. I say why not use a pork butt, any kind of game roast, or even turkey to make pastrami if you want to. You can even make brisket jerky if you want to. Most hardened smokers might consider that sacreligious though. Don't be afraid to be different. If it tastes good then do it.
Looks great ry keep up the great work
I cook corned beef twice a year. Next week will be one. Rubins will be the second meal. Loved how this one looked. ✌
Thanks!
That looks awesome just like always
I am going to try this today! I made my rub a little different. I did pepper and garlic but I also used Dijon, bourbon and the syrup and a little cayenne for kick.
And I went to 4 stores looking for a point. But all I could find was flats.
Mine did not end up being very tender. I screwed up somewhere
Even though it felt tender when I checked it
My Son put a corn beef on the"Weber" with the highly season already corn beef we just added pepper. It was so delicious,fork extra tender.
Thanks for this video, Ry. We happen to have a package of corned beef in the refrigerator. I was going to do it in the Instant Pot like we usually do, but not now. It's going to be out on the Lone Star Grillz Adjustable tomorrow afternoon. I totally agree that a corned beef point is the way to go.
A fellow point fan! :)
I would love to see a video of the different ways you set up your Weber Kettle, with the slow and sear, like this with the baskets, how you light the charcoal, etc. I’ve made a number of your recipes and everyone loves them, but I never get my kettle to stay at 250, it’s always at 400-500 and things cook way to fast. I could never get it slow enough to cook this for 4 hours and that’s what I’m looking for!
One tip is start with less charcoal. It's easy to add more. And adjusting the vents, especially the bottom one, is something you'll really get used to with a lot of use.
@patricemechanic are you lighting all of your charcoal at once in a chimney starter or similar? With low and slow cooks like this it’s best to light off one corner of your charcoal and let it gradually heat up to temp, then dial in your dampers to keep the temp where you want it. Open them up to get hotter, close them back to get cooler. Small adjustments can make some big changes so be patient to see how the temperature reacts. Also, are you going off of a probe thermometer or the dial gauge on the dome of the Weber? The dial in the dome is very inaccurate and often much higher than the actual cooking temps of your food. A dual probe thermometer works wonders. Mount one on the grate, and insert the other inside the meat (as shown in the video). This will give you the most precise temperature measurements for your cook. Best of luck! It’s all a fun learning process
Simply beautiful. That would make awesome sandwiches. Cheers, Ry!
Thanks!
Excellent !!! Gonna give this a shot.
Thx Ry. Going to try it on my Yoder.
Another great recipe thanks Sir
Thanks Sir and keep doing this delicious recipes
I did this was a hit! Makes good sandwiches! My dog loved it too!
This looks good! I'll have to try this one sometime.
Looks tasty!! Great job
Looks totally delish~ Couple questions if I may? First, when you rest the meat do you un-wrap to bleed-off some steam? Or do you just let it sit for an appropriate amount of time in the foil? Second, When you smoke a corned beef is it considered pastrami?
I leave it wrapped to retain moisture and tenderize a bit. To your second question, not exactly. You can shortcut pastrami by smoking a corned beef, but it's often recommended to soak it for several hours per pound in water to help remove some of the salt from its brine before adding a more traditional pastrami seasoning outside. It's also considered done most times when it hits 165 F internal, so taking it higher brings it to more of a brisket or traditional boiled corned beef consistency :)
@@CookingWithRy Thanks =)
Love your show thanks!!
Ever since I saw this video 2 years ago, this is the only way I'll make corn beef..family loves it.. can you guess what I'm doing today LOL! Thanks again
Does it be salty
Great recipe! I have a flat cut that i'm going to try out on my new Grilla pellet smoker. Being I do not have access to peach pellets what other flavor would you suggest using your exact recipe? This will be my first time using this grill and a first for trying to smoke a corned beef brisket. After viewing this video it's a must that I give it a try. Hope it comes out like yours! Thank you.
I would substitute cherry or hickory :)
Knocked another one out of the park RY!!! Which 2 zone cooking method or accessory would you recommend for the most efficient cooks?
It's not inexpensive, but the Slow n Sear has never failed me :)
Awesome video as always!!! Just curious , do you/did you work for NASA? I love seeing the hat. Keep em coming!
No, just a space nut :)
Yum. I like the point cut as you do. What other wood would you use if peach is not available?
Pecan or cherry work great :)
Easily some of the best looking corned beef I've ever seen.
Thank you :)
THAT IS going to be my next cook!!!!!!
My go to for bbq!
I've always used charcoal briquettes with wood chunks but I think I may get better flavor using lump charcoal with wood... have you tried lump before?
I usually prefer lump for higher heat. Briquettes have a more predictable burn rate because of their uniform size so I find them easier to use in lower and slower cooking 😊
That looks great! I think I’ll try it. What’s your opinion of the Weber baskets versus the Slow n Sear?
Slow v Sear is definitely more expensive, but it can give you a really stable long cook. I've done 7 hours with it holding in the 275 range without having to add charcoal.
Just got a weber kettle! I was inspired by your videos! Quick question: do you soak the wood chunks before putting them on?
I don’t soak them 😊
Thanks for this video, tomorrow I'll be smoking my first cornbeef and this was very helpful ,I''m also going to use your rub. Question, our cornbeef is a little over 2lbs, so I was guessing 4-5 hours, would you think this is accurate? Thanks
I think you're in the ballpark :)
Just wanted you to know, 4 hours was perfect, and it was delicious.. thank you again
Great video ! Will do it for St Patrick's Day ! Curious, won't the brine make it a bit too salty ? I assume you washed the brine off before patting it dry and applying the paste ? And you did not soak it overnight in water to rid the brine first ?
Just rinsed it off and didn't soak. It was salty, but not overly. I've found that the point cuts especially with the fat content handle that quite well.
Did it take 4 hours because the temp stalled? What would normal time be? I’m very “green” to smoking
Yes, you can get a stall in the corned beef since it is brisket :)
I like your cast iron grate for your Weber, but it looks like it would be hard to clean between the grates without losing your seasoning! Is there a secret to keeping it clean and safe?
I simply reseason it with canola oil on occasion after a good scrub, but most of the bits that the brush misses just burn off 😊
whoa! thats perfect !!!!!!!!!
I have found in the past I needed to soak the corned beef first even rinsing it was way to salty. Maybe I’m just buying cheaper meat. I don’t know. Love your videos. Thanks
That's one of the ways to turn it into Pastrami, to soak some of that extra salt out and smoke it to a slightly lower temp--usually 165 internal :)
I bet that is great.. however, once you take corned beef to the smoker, that is when it becomes Pastromi....I make this all of the time. Such a beautiful thing :)
Actually, not exactly. Most shortcut pastrami recipes suggest soaking for several hours to lessen the salt before adding a traditional pastrami rub, and then using smoke throughout the cook to a usual internal temp of 165. I really didn't do any of that, so to me it's not pastrami, and it really doesn't taste like it either. I've done a shortcut pastrami video using my electric and it turns out pretty darn good :)
@@CookingWithRy Yes, I think we are both right'ish lol. I have always been told that with or w/o soaking, once it goes to the smoker, it becomes pastrami. But then, the soaking/rinsing to lessen the salt has always been part of what I've been taught to be to be the deciding factor between Pastrami and Corned beef. Either way.. Call it what you wish, I love it both ways :)
Saw the foil in the center... wondering where your bottom vent was set.
I adjust it as necessary so the position can change.
@@CookingWithRy Understood... thank you
Corned Beef once smoked becomes Pastrami. I like to get a corned beef from the grocer around St Pattys Day since they are on sale. I will let it soak for a while in cold water to remove some of the excess salt from the brining process. Apply a simple Pastrami Rub and cook on the bullet or if using the Kettle indirect.
There is more to pastrami than just smoking a corned beef. There are additional seasonings usually used and soaking to remove some of the brine.
SAVED!!
Quick ? My pellets are burning in my smoker at 225 is that normal I did a smoke last weekend and my ribs came out kinda blackish was it because of my pallets catching fire awesome video I hope one day I’m a good cook like you
What smoker and what type of wood? So many variables can affect the results.
Cooking With Ry it’s an electric char broil and bbq grilling pellets oak hickory cherry
@@diegogarcia5687 In my electric I use wood chips, not pellets, and I haven't had any issue with actual flames developing.
Do you think the maple syrup can be replaced by honey?
Yes. I’ve actually done that. Also I’ve used Agave Syrup as a replacement.
can i substitute the maple syrup with honey
Yes. I've done that before. If you need to you can thin it out with a tablespoon of water.
@@CookingWithRy thank you
I just finished a sandwich from the flat I smoked yesterday.
how do you keep your grates so clean?
Just brush it down after each cook and spray some canola oil on it.
Looks good! Can I use oak?
Sure can.
Can you make this version in the oven
Yes.
what is the brine you use
It came pre-brined, so I'm not sure.
That looks more like an eye of round then the brisket point to me, but I could be wrong.
The package could have lied :)
@@CookingWithRy that may be! If so that’s def the best eye or round Iv ever seen.
I always thought pastrami was smoked corned beef, but this video shows I was wrong. So now my definition is smoked corned beef with pastrami spices, not just because it was smoked. Am I getting close?
Usually when taking a commercially made corned beef and turning it into Pastrami it's a good idea to soak it to remove some of the salt from the brining, and then smoking it to around 165 internal. There are different methods, but that's the one I use when making shortcut pastrami :)
@@CookingWithRy Thanks for your response! You are one of the TH-camrs that I look up to. You are easy to listen to, and you obviously are knowledgeable about what you demonstrate/teach!
I always soak out the salt when using packaged corned beef. My point here is to state my surprise that you could smoke corned beef and NOT get pastrami! In retrospect, it should have been obvious, but hey, I am a rookie BBQer, and I am learning new stuff all the time, especially from great guys like you. Thanks!
@@lynnstewart4398 This one also leaves out the traditional pastrami spices on the surface :)
👍
When you smoke corned beef with a pepper rub isn't that pastrami?
Not necessarily. Most preparations of pastrami from a commercial corned beef suggest you soak it for several hours to remove much of the saltiness and then use a specific rub of traditional pastrami seasonings before smoking it to around 165 internal. I did none of that, which I have done in a previous video, so this is really closer to corned beef than pastrami, especially being taken to that higher internal temp for a more brisket-like level of doneness :)
You made Pastrami.. :)
Not exactly. Pastrami generally requires soaking to remove some of the excess brine and then seasoning with certain spices. I've done that shortcut in a video before. Turns out pretty darned good :)
@@CookingWithRy nope.. only difference is corned beef is boiled and pastrami is smoked.. seasonings can vary from recipe to recipe on the rub but technically pastrami is smoked corned beef... No issues though Ry, it looks delicious!
@@FireWaterCooking There are more differences in the shortcut method than that, but it all turns out good :)
Smoked Corned beef is called Pastrami
Exactly. Use fruitwood or oakwood for the smoke.
Generally to do that shortcut it’s best to soak some of the salt out of the corned beef first and take it to around 165 internal. I’ve done a video on that before using traditional pastrami spices. This method takes it to a higher temp for a finish similar to regular brisket also.
That did look tasty. I don't imagine that's going to work for hash; the real reason for cooking corned beef. Just ask Alton.
I've made hash with it many times. Not sure what the issue would be. Chop it up and add to the other ingredients.
Cooking With Ry If you say it works then I'll have to try it. Thx
nice hat 👍
This is basically a pastrami
Different process with a pre soak and full smoke, so not quite.
....get a meat slicer Ry.....good show....ww...
I need more space. LOL :)
Fat side down?
That looks ridiculous.