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Discussion in 'Beef' started by roller, Apr 25, 2010.
I started one tonight..
I do them often when the brisket flats are put on clearance. I usually take them all the way to pastrami though.
I never have made my own abut after smoking a corned beef for pastrami yesterday I mght be doing it in the future. But it is so convenient to just pick them up in the store already brined into corned beef and smoke them. Especiall around St. Patties day when they are usually on sale. I am kicking myself for not picking up a bunch of them after I smoked the one yesterday. I hope yours turns out great!
Yes, many here Cure brisket...and then after cure smoke it for Pastrmi
Corned beef not just for St. Pats Day..but it is not bad then either...always like the pics and there are new folks comeing to Forums all the time...keep the info comeing.... good job.
Yes I have done a bunch of them and they really taste good to. I use the brining method and it's really good and the wife and family loves them. Specially with some steamed cabbage I'm 110% irish so it;s in the blood. Then the wife says we will have some corned beef or pastrami in the freezer all the time right. !!!
I haven't done it yet but I'd like to... I love corned beef
The instructions said to leave it in the brine for 2 weeks. Will the meat be better if I let it stay longer?
Only actually leave them as corned beef for St. Patrick's Day.
Here's the recipe I use when doing strami but you could stop short of the extra seasoning and smoking.