So I got this recipe from a chef friend who used to feature this at his bistro.
20 years ago he was moving out of town for another gig at a country club so he imparted this meaty wisdom... and I am passing it along to you.
first... wet cure a brisket for a week to make a corned beef. OR, as a shortcut, just buy an UNCOOKED cured corned beef brisket pre-packaged. (I've done it both ways but this week I took the shortcut and bought a 4 lb uncooked corned beef)
Soak in fresh water in the refrigerator for 8-24 hours to desalinate the meat.
Dry rub is
2 parts black pepper
1 part coriander
1 part onion powder
1 part garlic powder
Slow smoke (i do it over charcoal) up to an internal temperature of 195degF.
if you have time, smoke at 225 degF. If you're in a hurry, go ahead and go for 250 degF. I did it at 250 today from 9am to 7pm. 225 will obviously take a lot longer.
Rockmaster Mike
npub1v9…js2qg
2026-05-27 00:10:02 UTC
in reply to nevent1q…tluw
Author Public Key
npub1v9zla72ekfm27q5e299tdx2ar2933qytstduwq33d7a9q5srch5sjjs2qgSeen on
wss://relay.momostr.pinkPublished at
2026-05-27 00:10:02 UTCEvent JSON
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"content": "So I got this recipe from a chef friend who used to feature this at his bistro. \n\n20 years ago he was moving out of town for another gig at a country club so he imparted this meaty wisdom... and I am passing it along to you.\n\nfirst... wet cure a brisket for a week to make a corned beef. OR, as a shortcut, just buy an UNCOOKED cured corned beef brisket pre-packaged. (I've done it both ways but this week I took the shortcut and bought a 4 lb uncooked corned beef)\n\nSoak in fresh water in the refrigerator for 8-24 hours to desalinate the meat. \n\nDry rub is \n2 parts black pepper\n1 part coriander\n1 part onion powder\n1 part garlic powder\n\nSlow smoke (i do it over charcoal) up to an internal temperature of 195degF. \n\nif you have time, smoke at 225 degF. If you're in a hurry, go ahead and go for 250 degF. I did it at 250 today from 9am to 7pm. 225 will obviously take a lot longer.",
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