Are you looking for the best smoked box beef recipe? You just found it! We made our appetizing flesh in smoked box recipe for years. It is full of flavor and we are combining expert cooking tips with bankruptcy test passages to ensure the success of smoking.
Who does not like a big one Canned beef sandwich? Smoking beef muci seasoned with crunchy slaw and seasoning between a warm rye bread. It is divine. This recipe for smoked canned beef offers precisely this, but to a fraction of the cost of purchasing slices on the market. You are about to make an extraordinary meal.
When the canned meat is on sale, take stock. This recipe for smoked box meat is perfect for transforming a hard cut into delicious thin slices for the best sandwich, high canned meat and cabbage or even hash. The trick is a simple rubbing and low and slow smoke that takes what was once a hard cut and transforms it into a new favorite of the family.
The cut: canned meat
The canned meat is the beef breast that has been preserved in salt. He is often cut from the chest apartment, a hard cut that was cheap for years; It is a single pink color identified to the counters of gastronomy all over the world due to nitrites in the brine. The point of the chest can also be used to produce canned meat and has a fatal cap more often but will produce less slices.
Unfortunately, for years, canned meat has had a bad rap. It was boiled with the pre-printed dressing package and a cabbage head. The result was an insipid and insipid and insipid cutting of meat and vegetables. And it’s a shame because when cooked correctly, it is delicious. Like an appetizing smoked chestLow temperature and slow cooking times are the key to a perfectly tender meat.
Once a year, when the local food store escorts supplies for the day of San Patrizio, the canned meat comes on sale, despite not being an Irish dish. And that’s then that we stock up. Freezes well; We use it for homemade Pastrami smoked and canned meat throughout the year. Canned beef nachos. Oh, it’s one thing. It is quite easy to make your gas meat and can save you a lot of money. We are not part of the part, but we think that this smoker recipe It is the best way to cook canned meat.
Ingredients
We keep this simple with a light SPG mixture (salt, pepper, garlic) and a pop of paprika.
- Canned meat
- Mustard
- Salt – We always use Kosher salt
- Pepe – Black pepper ground course
- Garlic powder
- Paprika
- Apple or vinegar juice for the broom
How to smoke a canned meat
- Start by removing the canned meat from the package and throwing away the package of spices that derives from it. Rinse it under fresh running water, then dry it with paper towels and place it in a large plastic container. Add cold water and let the canned meat sit for an hour.
- Rinse the water and repeat 2 more times. This helps to remove excess salt for a better flavor.
- The next day, remove the canned meat from the water and rinse and dry again.
Road the mustard freely on the whole surface.
Add the salt, pepper, garlic and paprika in a small bowl to add the dry rubbing.
Pour the mixture of spices evenly on the entire canned meat. Strictly wrap in a plastic casing and refrigerate overnight.
- If ready to smoke, prepare the smoker for 250 to 275 degrees F. If you use a traditional coal grid or smoker, set it for indirect heat with a pan full of water on the cooler side of the grill, under the grill.
- Add the grilled canned meat and close the lid when the smoker arrived at temperature.
- Leave the canned meat smoking until you reach 165 degrees F with a digital meat thermometer.
- Then place the canned meat on pink paper or an aluminum sheet and spit with apple juice or cider vinegar before wrapping it.
- It shows the canned meat wrapped in the grill and continues to smoke it until it reaches 200 degrees F, spraying every 20 minutes with more apple juice or vinegar.
- The size of the canned meat will affect the time necessary to cook the effect. For an average canned food store, wait 4-5 hours. Always check the internal temperature of the meat with an instant reading meat thermometer or probe. When they are a canned beef breast, it is essential to insert the temperature probe in the thickest part of the meat for the accuracy.
- When the internal temperature of the smoked box beef reaches 200f, remove the grill and rest for 30 minutes before carved against wheat in thin slices and service.
Tips for the recipes of the expert GirlCarnivore
For coal grids:
- We use Cowboy all natural bricchetti in natural wood and pieces of oak wood for fuel and smoking flavor. This recipe works on an offset Masterbuilt, a smoked barrel drum or a classic Weber Kettle grill.
For pellet smokers:
- We use Jack Daniel coal pellets in ours Grill TraegerAnd a box of smokers full of hickory wood chips or oak posts for an added smoky flavor. Smoking as directed with a pan filled with water on the grids to add humidity.
What to serve with smoked box meat
Cabbage, of course (Shows the grandmother how good beef and cabbage can be). We love Smoked cabbage o Clove of cabbage roasted in the oven and fried potatoes for an updated classic meal. Smoked oven potatoes They are also an excellent choice. If you want to serve it as a gastronomy sandwich, homemade Slaw and the ground mustard of the field are a must.
Alternatively, we love the beef in smoked box beefted with the aneto havyeri cheese and the mustard on a sandwich and grilled on a flat top or pitched plate for a reuben sandwich. This is delicious.
Leftovers and heating
Wrap the remaining canned beef in a sheet and keep in the fridge for a maximum of a week. Cut the smoked meat as you need to heat.
He warm up just like our steam Pastrami using a steamer basket on a pot of boiling water for the most tender bites. This not only warms the meat, but prevents you from drying out. The next day it also produces an epic beef hash for breakfast.
Other canned beef recipes
Have you tried this recipe? Make us a favor e Evaluate the recipe card With ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐
Turn the canned meat purchased into the shop into something extraordinary. Our smoke recipe with a pepper rubbing inspired by Pastrami creates an incredible flavor. We will guide you through each step for perfect results.
Prevent the screen from going to sleep
Prepare the canned meat
Remove the canned meat from the package and ricce.
Pat dry with paper towels.
In a large container, it immerses the box in cold water for 1 hour.
Drain the water and repeat 2 more times to remove excess salt.
After the final batter, the canned beef drips again.
Spread the mustard uniformly on the whole surface.
Mix together salt, pepper, garlic and paprika in a small bowl.
Sprinkle the mixture of spices evenly on the entire surface of the canned meat.
Wrap the beef in a plastic casing and refrigerate overnight.
Smoking the canned meat
Prepare the smoker for 250 degrees F. Add a pan full of water under the grill where the canned meat will rest.
When the smoker is tempered, add the grilled canned meat and close the lid.
Smoking the canned meat until it reaches 165f internally, about 1 ½ – 2 hours.
Remove the canned meat from the grill and place on pink paper or sheet.
Spritz canned meat with apple juice or vinegar and wrap it in paper.
- Return the canned meat to the smoker and continue to cook, spraying every 20 minutes, until the meat reaches 200 degrees F internally with A meat thermometer. About 1 ½ to 2 hours more.
When the beef arrived at temperature, remove it with care from the smoker.
Rest and serve
Let the meat rest 30 minutes before stopping serving. To sculpt, cut the wheat into thin stripes
Serve with smoked box meat or as a canned beef sandwich.
Service: 1G | Calories: 323Kcal | Carbohydrates: 2G | Protein: 24G | Fat: 24G | Saturated fat: 8G | Polynsaturo fat: 1G | Monolysatuine fat: 11G | Cholesterol: 86mg | Sodium: 2198mg | Potassium: 497mg | Fiber: 0.3G | Sugar: 1G | Vitamin A: 102Iu | Vitamin C: 43mg | Soccer: 16mg | Iron: 3mg
Faq
Smoking times will vary according to the size of canned meat and other external factors, such as time and altitude. But a 3.5 pound chest should take about 4-5 hours to smoke.
For the best results, smoke canned meat at 250 degrees F.
The best smoking wood for canned meat is Hickory. It has a delicate flavor and does not prefer meat. Other woods such as Post Oak or Apple also work.
We treat it just like a smoked chest and hit it with a combination of salt, pepper and garlic. Heavy on pepper. We add paprika for a touch of color and also a little more of smoked flavor.
The canned meat is cooked according to the meat safety standards at 145 degrees F. However, it is not tender or made smoking when it reaches an internal temperature of 200-205 degrees F with an instant reading thermometer.
