Corned beef brisket two ways

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radio

Master of the Pit
Original poster
Jul 28, 2013
1,090
408
S.W. Mo
I stopped at the market a couple days after St. Patrick's day looking to pick up some meat for the smoker, but was undecided just what until I saw the Corned beef reduced for quick sale.

I bought a couple of nice ones and the evening before my next day off I rinsed them really well and soaked them overnight in the fridge changing the water a couple of times before bed and again in the morning.

While the stick burner was getting up to temp, I dried them really well and rubbed on a light coat of olive oil to hold the seasonings.  I decided one would be nothing more than course ground black pepper for a Pastrami effect and decided to use Jeff's rub on the other.  Both came out great, but my fav was the 'Strami.  The CBB's were still just a bit salty and the rib rub had just enough salt in it that it was a wee bit too salty for my tastes.  It certainly did not get thrown away though!
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Sorry, no Q view.  I know, I know! 
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radio I bought 7 of them on sale for $1.88 # , 2 of them were used to make Pastrami Brats

Richie
 
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