I smoke mine in my offset smoker! Pastrami! If I cook it in the crockpot, I rinse it quite well before putting it, some water, some Guiness stout, the spices and let ‘er cook. Then add cabbage for awhile, then some potatoes and carrots.

Brought this up in another thread, but I’m going to be making my first smoked corned beef. What wood do you use?

Bart

 
Bart, I use a mix of hickory and oak. Low and slow, about 225. If you like Pastrami, you’ll love this version!

I use the spice packet that comes with the corned beef, plus 2 tablespoons of McCormick pickling spice.  Add cabbage and potatoes at the appropriate times.  Serve with a pint of Guiness.
Can’t wait.  My mouth is watering already!

I used to buy the lower sodium briskets at Meijer stores in Ohio.

I smoke mine in my offset smoker! Pastrami! If I cook it in the crockpot, I rinse it quite well before putting it, some water, some Guiness stout, the spices and let ‘er cook. Then add cabbage for awhile, then some potatoes and carrots.

Brought this up in another thread, but I’m going to be making my first smoked corned beef. What wood do you use?
Bart

I use Applewood for everything. I like a milder smoke flavor. Woods like Hickory and Mesquite produce a harsher smoke than what I like. Just depends what you like.  

Re: Smoking corned beef
My original thought was apple and oak. It looks like I’m in the right direction, based on Jim and Kevin’s suggestions. I am a little leery of using hickory the first time out, because it might be too strong. I’m going to go with my original instincts. I’m thinking about doing it on April 2; if I do, results and pictures will be posted.
 
Bart

Who has a good one? Last time I made it the meat was way to salty. How can I reduce the saltiness?

Buy the lower sodium corned beef brisket.

Didn’t know you could get a Low Sodium one. I’ll look for it. THANX!

I smoke mine in my offset smoker! Pastrami! If I cook it in the crockpot, I rinse it quite well before putting it, some water, some Guiness stout, the spices and let ‘er cook. Then add cabbage for awhile, then some potatoes and carrots.

Brought this up in another thread, but I’m going to be making my first smoked corned beef. What wood do you use?
 
Bart

I used to boil my corned beef, but I now slow roast.  I think the most important thing to do is too throughly rinse off the corned beef.  I then put it a large square of heavy duty foil, sprinkle over the seasoning package.  Fold up the foil tightly, place in an open roasting pan.  Roast at 300, 3-4 hours depending on the size of the corned beef.  It makes the most flavorful broth that I use to make boiled cabbage, onions, carrots & potatoes.  Don’t like using the crockpot on meats, like the roasted flavor of the oven.

Who has a good one? Last time I made it the meat was way to salty. How can I reduce the saltiness?

Buy the lower sodium corned beef brisket.

I use the spice packet that comes with the corned beef, plus 2 tablespoons of McCormick pickling spice.  Add cabbage and potatoes at the appropriate times.  Serve with a pint of Guiness.
Can’t wait.  My mouth is watering already!

Yes!

I boil it with pickling spice until tender, about 4 hours.  Then add the cabbage, onions, carrots, potatoes and rutabaga.  When the vegetables are thoroughly cooked, it’s done.  I do rinse the brisket before the cooking process but I don’t soak it and I’ve never found it to be salty.

I don’t recall the cut. It was one of the bagged corned beefs. Through it straight into the crockpot. I thought it was too salty, my gf didn’t. I think I will try soaking it in water for awhile first like Ann suggested.

Has anyone ever steamed it? I saw a recipe for that and it looked good.

I wouldn’t steam it, because I love the cabbage and potatoes cooked in the liquid.

That’s what I do.  Once the meat’s done I remove it and cover with foil, strain the liquid, layer my veggies. Cabbage, carrots and creamer potatoes(in that order)pour the juice over and cook til tender, not disturbing the veggies.  I slice the corn beef and arrange it on top and serve.  It’s pretty.

You can do it in a pressure cooker too. Great, if you’re pressed for time.

I don’t recall the cut. It was one of the bagged corned beefs. Through it straight into the crockpot. I thought it was too salty, my gf didn’t. I think I will try soaking it in water for awhile first like Ann suggested.

Has anyone ever steamed it? I saw a recipe for that and it looked good.

I wouldn’t steam it, because I love the cabbage and potatoes cooked in the liquid.