Nick Cramer > wrote in
:

> 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. ;-)
>

Thanks! I did actually Google it (or Yahoo it rather), but found so much
contradictory information I chose to ask here which again turned out to
be a good thing. I want to somewhat replicate the flavor (not the color)
of the store bought corned beef. I will follow your advice and see how it
works out. May I ask why to leave out the salpeter? Is it bad for you?

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//ceed