Corned Beef Brisket On The Kamado Joe
This past weekend, we decided to make Montreal Corned Beef Brisket on the Kamado Joe.
When you have made this recipe, you will be able to make your very own Montreal corned beef brisket, otherwise known as Montreal pastrami.
To begin, take out a corned beef brisket out of the package. We bought one of at one of the big box groceries stores.
First, the corned beef brisket will be in a sold as of water and salt, so you will want to soak the brisket (which is the flat part of the brisket) in water for 30 minutes.
The water soak will help to draw out some of the salt already within the while your corned beef brisket is soaking, fire up your Kamado Joe.
Once you temperature is at the right temp add two or three large pecan wood chunks on top of the charcoal. After about ten minutes, your Kamado Joe should be ready to go.
Next, remove you soaked corned beef brisket from its water bath. Fully season all sides. Next, insert your meat probe into the center of your corned beef brisket.
Place the corned beef brisket on to the center of your Kamado Joe. In about two to three hours, the internal Temperature should cook to 160 degrees Fahrenheit.
Once you have reached 160 degrees Fahrenheit on the internal temperature, remove the corned beef brisket from the Kamado Joe and place into a deep aluminum foil pan.
You will then want to fill up the aluminum foil pan about one-third of the way. Cover with aluminum foil and return to the Kamado Joe.
When the internal temperature reaches 190 degrees Fahrenheit, your corned beef brisket, now known as Montreal pastrami, will be perfectly cooked.
Let rest for about ten minutes, cut thin against the grain and send me a thank you note later.