2 Flats for Corned Beef and Pastrami

Discussion in 'Beef' started by olecrosseyes, Mar 30, 2010.

  1. olecrosseyes

    olecrosseyes Meat Mopper SMF Premier Member

    I picked a couple of beef brisket flats (8 and 10 pounds) cut them in half and tossed into a brine bucket for my first batch of homemade corned beef and third batch of pastrami.

    Sorry no early pics before the brine, but Smokebuzz saw them in there, as I remember or at least he was to have seen them. [​IMG]
    I'm looking for info on both at this point. I know it might be a bit late as I think I need to deal with the meat tomorrow or Wed. My cold meat is calling at me now! [​IMG]

    I know, I know no pics again so far, I'll do better this time![​IMG]

    Got ideas, temps, recipies, how to's?

    More to come. [​IMG]

    Thanks,
    Denny O
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Since you have 2 I would suggest smoking one to about 170, cool it and into the fridge then reheat with steam the next day, the other pull at 180-185 and either slice or cool and slice the next day but I would highly recommend reheating the one with steam.

    For rubbing I like to take a good amount of black peppercorns and some coriander seed, toast them in a pan then cool and grind, add a few ground juniper berries, a little brown sugar, garlic, ground up bay leaf, some mustard seed, a little oregano even works great with the mix.
     
  3. olecrosseyes

    olecrosseyes Meat Mopper SMF Premier Member

    Thanks fire! [​IMG]

    Your seasonings are near right on to what I've used for pastramii in the past. Temps very close as well.

    My question is, pulling the meat at varied temps (and recording in the package) would be to see which temps I like best? Would this serv me some "real" info since differant pieces will always end up right at differant temps any? [​IMG]

    Of cource we are talking about pastrami? I'm going to boil one 1 of the 4 pieces (2 flats cut in half) for corned beef I think. Cant wait for a bigger smoker so I don't have to do cutting in the future! [​IMG]
     
  4. olecrosseyes

    olecrosseyes Meat Mopper SMF Premier Member

    After washing and resoaking the flats from the brine and re washing again I went to work on the next step. Seasoned the flats this afternoon with corrander seed and powder, CBP, Juniper Berries and something else is escaping this ole' mind, anyway, plastic wraped and back into the fridge. These will be Pastrami in a few days to come!

    Dropped one small piece into a hot pot with the drained spices from the brine with fresh water for Corned Beef. Wraped into foil and then into the fridge. Quartered a cabbage, into the pot it went 1/2 at a time.

    Will see what produces from here?
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now both of your recipes sound really good for pastrami and corned beef. Now I do like the steam re-heating method. We re-heat eberything with steam and it does leave the meat really moist and tastey too.
     
  6. olecrosseyes

    olecrosseyes Meat Mopper SMF Premier Member

    OOps! For got to post pics from yesterday!
    Here the 4 pices are washed and getting ready for rub.

    THe seasonings in the strainer were saved for a 1/4ered cabbage boil last night.

    Forgot to take pics of the rub down and wrap,
    So here they are in the smoker after about 1 1/2 hours this morning.


    Thanks fer smell'in!
     
  7. olecrosseyes

    olecrosseyes Meat Mopper SMF Premier Member

    Soo, now here we are about a little over 3 hours into da smoke.


    Me thinks its doing ok. [​IMG] Smoker temps been right between 200 and 225.

    Enjoy the smell a vision![​IMG]
     
  8. fire it up

    fire it up Smoking Guru OTBS Member

    Lookin tasty!
     
  9. olecrosseyes

    olecrosseyes Meat Mopper SMF Premier Member

    Thanks Fire!

    Well we are chucking along now.


    Been maintaining this smoker temp through.


    And the meat is slowly a rising.
     
  10. olecrosseyes

    olecrosseyes Meat Mopper SMF Premier Member

    Well it looks like I'm into the dreaded 150's stall, I'm going to be patient. [​IMG]

    I've not cooked a briskie this low yet. Normally do em' in the 225 to 240 ish streach.

    Might be in for a long haul. But thinking of the thinner and trimed pieces that I have they would have progressed better by now. [​IMG]
     
  11. olecrosseyes

    olecrosseyes Meat Mopper SMF Premier Member

    Geeze I forgot! Here is a pic of the Hot Corned Beef that I put into the fridge last night.

    Had a taste last night and again this noon.
    Yep got a bit of a lingerling bite to it! [​IMG] Seeing a bit more mingling fat in this piece than I could see as it was entering my toothy cavity! LOL!
     
  12. olecrosseyes

    olecrosseyes Meat Mopper SMF Premier Member

    Still lingerling alone. Got one in the cooler now 3 out of 4 wraped and waiting on the last one!

    Enjoy!
     
  13. olecrosseyes

    olecrosseyes Meat Mopper SMF Premier Member

    Ok now down to the home stretch! [​IMG]

    Last 3 wraped. Double foiled at 160 degrees.
    Here are a couple more pics.





    Wow this is a lot to keep up with on QVIEW and all! [​IMG] Doing the best I can, bear with me! [​IMG]
     
  14. olecrosseyes

    olecrosseyes Meat Mopper SMF Premier Member

    3 out of four in the cooler now, removed at internal temps of 178, 180, 185 and the last one shooting for 190/195.

    I'm going to leave them in cooler stuffed with very heavy bath towels. My cooler has a very heavly insulated lid. (like a 5/7 day ice hold)

    We will see how they turn out?

    Cheers for tonight!

    Bartender! Drinks!!
     
  15. olecrosseyes

    olecrosseyes Meat Mopper SMF Premier Member

    BOOM DONE!
     
  16. caveman

    caveman Master of the Pit SMF Premier Member

    You are doing a great job!! [​IMG] Views look great.
     
  17. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    ok there crosseyed I have my rye toasted with some creole mustard on it and I'm waiting very patiencely for the filling for my sammie. All i need is some meat for this wish sandwich now. Everyting is looking and sounding really good so far.
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Lookin' GREAT---But even I am losing my patience!

    I'm now able to move the mouse with my tongue!


    Waiting,
    Bearcarver
     
  19. olecrosseyes

    olecrosseyes Meat Mopper SMF Premier Member

    Thanks guys!
    Got up this morning and put em in the fridge to chill.

    Should make them easer to carve and let the finial flavors to mingle, Yum!
    You won't need and horseraddish or hot mustard for these. [​IMG] They already got the hot in them from the brining! It kinda creeps up on ya, to be sure! [​IMG]
    Ok now get the screen cleaner, so you will be able to see the end later this afternoon. [​IMG]
    More later. [​IMG]
     
  20. olecrosseyes

    olecrosseyes Meat Mopper SMF Premier Member

    And now for the finally,






    And last but not the least!


    Saving in the freezer for use in something else that might need back-up!

    Thanks for licking you're screens! [​IMG]
    And thanks for sharing your comments as well! [​IMG]
    Denny O
     

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