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Corned beef brisket question

post #1 of 12
Thread Starter 
I've read over some of the Pastrami threads and think I have this figured out, but thought I'd ask to make sure.

I was trolling the meat aisle today and found some corned beef points for 99 cents a pound and couldn't resist. From the links I read it sounds like soak them out for 4 or 5 hours changing water a couple times. Then put on a rub or some sort. Any good rubs designed for this or just a basic rub? Also do I put the rub on the day before or just before I put them in the smoker? Then it's smoke till between 160 and 170, and then bake in a foiled pan for steam till it hits 190 to 200.

Does everyone then just use this for sandwiches, or is some eaten as a meal and the leftovers are for the sandwiches?

I picked up 3 points today, but if this works out well this weekend, I may go back on Monday and pick up some more for my freezer.

All these points were just over $3, so they are around 3 pounds each. I take it I may be looking at 5 or 6 hours to get them to that 160 degree mark where they'd go to the over to finish?
post #2 of 12
Im doing my first on Friday night... After reading the posts, they are saying not to use too much rub... Just enough for the flavor... And pending on the amount of sodium in the beef depends on the amount of soak time...
post #3 of 12
If ya want to do a pastrami then it's basiclly corriander, Black pepper and some sugar... I like a thick coating of spice rubbed on the night before.
post #4 of 12
I use coriander, black pepper, thyme, onion powder and garlic powder. After smoking and cooling, I like to gently steam the pastrami for 2-3 hours before slicing thin.
post #5 of 12
Read this post if you have a chance
I had a 2.6 pounder that took 7+ hours
post #6 of 12
Here is how I do mine. Never had a bad one.

post #7 of 12
At .99 per pound I would still be there loading my truck!!! Ain't much better than pastrami and here flats and points are $3.99 a pound. you got one heck of a dealPDT_Armataz_01_38.gif
post #8 of 12
I'm with Gary thats a heck of a buy I'd have to load up on em
post #9 of 12
Points make the best pastrami. I'd load up the trunk as they freeze really well.

Points also have more connective tissue and fat. So adjust cooking temperature and time accordingly.

Remember that even if you soak you may want to do a fry test after soaking to see if it's where you want it in the salt department. Some corned beefs might need 48 hrs and other will be fine at 4 hrs.

I am now a firm believer in the smoke and steam method. My last attempt was done this way and it was the best yet. Not Katz, but better than I've had at many a deli. Real nice and juicy.

reinman, we want to see pictures!! Have fun and enjoy the strami.
post #10 of 12
Thread Starter 
Thanks for the info everyone. I'll soak them out tomorrow and put the rub on tomorrow night. Then do the smoking on Saturday. Might as well do all three of them at once.

I'm having my doubts that I will be able to get more on Monday. I just looked at the package and noticed the last sell date is May 1st, which is tomorrow. Now I know why they were 99 cents, and why they won't be there on Monday.

Guess that answers why I didn't see these in the ad that came out the other day.
post #11 of 12
Go back now and check if their is anymore, you will be glad you did.
post #12 of 12
What he said, in my part of the world they are still $2.99 . When I do find them cheap I will buy all I can, smoke, freeze and have sandwiches for ever..very good.
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