ceed > wrote:
> Nick Cramer > wrote in news:20070507185307.467
>
> > I don't think Ceed is saying he makes Q in the crock pot (if he is,
> > give him time . . . he'll experience the joy of discovery), but Corned
> > Beef & Cabbage (with perhaps potatos parsnips, turnips, carrots, celery
> > and spices). Corning a brisket is easy, but takes a while.
> >
> No, I do absolutely not do Q in a crock pot. I do it in either my
> Brinkmann bullet or in my recently aquired 450 lb cast iron smoker (was a
> nightmare carrying it to my backyard).
>
> Interesting seeing you say: "Corning a brisket is easy". How do I do
> that? I have also been wondering why it's called "corned" beef. Do you
> know?

It was originally dry cured in salt, the grains of which were called corns.

You can Google on corning brisket. One URL I found is:

http://www.diynetwork.com/diy/lc_mea..._14009_2278552,
00.html

Hmmm. You may have to splice that or find on the second page in Google.

I would leave out the saltpeter and use 12 oz of Kosher salt and 3 pints
of water for each 10 lbs of meat, adjusting whatever other spices you want
in the brine accordingly. Simpler is better. If the meat is more than 3"
thick at the thickest part, I'd leave it in the fridge for 3 weeks,
otherwise two weeks should be fine. Just make sure the brine covers the
meat and turn it every two or three days. It's easy, just takes a while.
;-)

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