It's corned beef/pastrami time

Discussion in 'Beef' started by papadon, Mar 14, 2014.

  1. Went to Costco yesterday and picked up 4 - 6lb corned beefs.


     
    Last edited: Mar 14, 2014
  2. I started the soak this morning to remove some salt, ~9 hours.


    I'll change the water when I get home from work, wait 2 hours and change it one last time for 2 hours. I'll pull them, pat dry then rub with black pepper, coriander and some assorted spices -TBD. With all the info i've read on here, I think this should turn out. I'm going to refrigerate overnight and start the smoke tomorrow.
     
    Last edited: Mar 14, 2014
  3. Got home from work last night and drained the water, filled up and drained after 2 hours. At this point I started to realize what a challenge this was going to be. I only drained this one extra time and set out to determine what spices to put on. I decided to use fresh ground pepper, coriander and a store bought rub with low sugar. It had a few different peepers in it - black, cayenne, etc...
    I put the spices on and place back in the fridge.
    In the mean time, I had to cook dinner for everyone.
     

  4. Nothing to do with my pastrami cook but I had a blow out on my old Weber kettle. It looks like I'll need to buy the new 26.75 sooner than i thought. I was cooking some cheap chicken legs ($0.69/lb.) for dinner when this happened.
     



  5. Smoker ready to go, just need to heat it up. Oh, I found out I'm going to need to only smoke 2 at a time. Looks like I'll be smoking all day.
     
  6. sqwib

    sqwib Smoking Guru OTBS Member

    Looking good, get that money shot!
     
  7. Tools being used;
    *Smoke Hallow Electric Smoker
    *Maveric T-732
    *Wireless themometer from Walmart (only $16) JLR gear
    *Apple and hickory mix

    The smoke;
    *Started at 08:30
    *temps 210 - 260 (it's windy out there)
    *at 10:50 my bottom brisket is 167 and the top is 157 ( I'm going to rotate the top and bottom brisket) seems too fast up to these temps??
    *I'm at a decision point, pull and place in a cooler now at 160 - 170 or take the temps up to 190-195??? I've read both ways on here. If I take them up further, I'm going to do a Texas cheat and finish in the oven while I smoke the next two.
     
    Last edited: Mar 15, 2014
  8. Rotated the top and bottom briskets. Once they even out their temps, I'm going to wrap in foil and place in the oven at 225.
    They are sitting at 167 for the top and 163 for the bottom.


     
    Last edited: Mar 15, 2014
  9. Both briskets are stalled and sitting at 167. I'll wait until 170, then pull them.
     
  10. Done

     
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    That looks great... As a final step try fridging it for a day or two than steaming it until it it reaches 203 IT... Just finished one with that method and it was insane.
     
  12. Thanks for the tip. Honestly at this point I was checking this off as a fail. I'll chill it and try it on Monday.
     
  13. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Not sure how the steaming will work since it's already sliced but it's worth a shot
     
  14. I got three more that I didn't slice yet. Thank you
     
  15. trikefreak

    trikefreak Smoke Blower

    Looks nice! I did two yesterday, and will chop them up today to make up a bunch of corned beef hash to freeze up for quick breakfasts. Should be a nice and quick breakfast for the upcoming fishing/camping season!
     
  16. The briskets look tasty,   Trikefreak , how about posting that CB Hash recipe?
     
  17. On Saturday, I was upset at how my first pastrami attempt turned out. I cooked 4, six pound corned beefs. The first one we ate on Saturday, I didn't like. Too much pepper and too much smoke, in my opinion. Some times being the cook, you can't always get the true taste since you've been smoking it all day. My wife kept the faith, she kept telling me its not bad.
    I had to cook the briskets two at a time and thanks to "Worktogthr" in this site, I didn't throw the last two out. When the last two where done on Saturday, after their 2 hour rest in the cooler, I literally rinsed off the pepper in the sink, wrapped with foil then placed in the fridge. I didn't tough them for the recommended 2 days.
    My wife has a reuben casserole recipe and used one of the briskets, since I had given up on them. Man was I wrong. My wife sliced it thin and the casserole was awesome. She used about 2/3 of the brisket and the last third was still in a Tupperware container. Even cold it was awesome. What a different flavor from two days resting in the fridge, thanks Worktogthr!

    Reuben casserole
     
    Last edited: Mar 17, 2014
  18. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Glad I could help! This site has bailed me out so many times that I am glad I can pay it forward.
     
  19. Reuben casserole

    Ingredients
    6 slices rye bread, cubed1 (16 ounce) can sauerkraut, drained and rinsed1 pound deli sliced corned beef, cut into strips
    3/4 cup thousand island dressing
    2 cups shredded Swiss cheese

    Directions
    Preheat oven to 400 degrees
    Spread bread cubes in the bottom of a casserole dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all.
    Spray aluminum foil with cooking spray and use to cover dish, sprayed side down. Bake in the preheated oven for 20 minutes.
    Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted.
     

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