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how many have you bought?

post #1 of 25
Thread Starter 
with all the great deals on corned beef this week its hard to stop buying them but really how much is enough?? icon_redface.gif I ended up with 3 a few weeks ago when I got them for $1.49. I fixed one Sunday, not smoked but simmered in the stock pot with taters and carrots, and my wife loved it and says "well they are on sale this week for $1.99 so stock up". I dont think she realized what what she said!icon_mrgreen.gif I'm thinking another 5 at least! So how many have you guys stocked up on?
post #2 of 25
just bought one, cooked it Sunday night for corned beef and cabbage.

Typically I can always get a good price on the cured corned beef or fresh whole briskets so I didnt need to stock up.
post #3 of 25
I bought 2, I need to get a seperate freezer fo get more, one for romorrow and then smoking one friday for pastrami
post #4 of 25
I just picked up one. I am trying to figure out how I want to make it.
post #5 of 25
Just bought one. After curing the last ones myself, afraid I might be disappointed in the store bought. Just waiting for brisket to go on sale so I can stock up. Last batch only kept 1 as corned beef, smoked the rest for pastrami.
post #6 of 25
They will really be on sale Thursday.
post #7 of 25
The point cuts are at $1.69 in the stores here, but they are already pickled with corned beef spices, and usually pretty "fatty" that I've seen in the past.

Do they really come out good smoked as pastrami? Or are you buying the flat cut ones (they are $2.99 here this week).

So what are you doing? Rinsing them and then covering with pepper and coriander, then smoking?

How were the results?

I've been making pastrami from scratch using sirloin tip roasts. They have a directional grain, but a lot less fat than the brisket, and at $1.69 they were a lot less than the flat cuts.
post #8 of 25
Last year I must have bought at least 15 when they were cheap but since then I had tried my own hand at corned beef them smoke it up to pastrami.
Since then I have bought one pre-corned beef for pastrami because I was in the mood for pastrami that day and didn't want to wait a week and a half (I cure mine for 10 days)
Chipotle pastrami, sounds good, right?
post #9 of 25
Thread Starter 
these are flat cuts and already brined, usually they are $3.49/lb here. Sunday was the first time I've ever cooked one at all but I plan on making one into pastrami, hopefully this weekend. Even if it does not turn out good smoked I'll still fix them with taters and carrots, sorry but no cabbage for me and I'm about as Irish as you can get!icon_mrgreen.gif My grandparents always do the big St Patricks day feast so I've never had to cook one myselft, but since I can get them so cheap right now I thought I'd stock up. They will probably go on sale again in a week or so when all the over stock from St Patricks week are getting close to expiration and I just might have to buy even more!!
post #10 of 25
Thread Starter 
I've not tried brining my own before, actually I've only smoked beef a few times, but hopefully I'll branch out a bit more this summer.
post #11 of 25
I have smoked 4 so far in the last two week's, and have 9 in the freezer. icon_redface.gif

Stuff is too good, and too easy.
post #12 of 25
I bought 7 for the freezer, that's all I could get in there. Just bought another but boiled it, was to lazy to smoke today. icon_redface.gif
post #13 of 25
Bought two corned packers @ 17 pounds each. For pastrami. And corned two fresh flats for cabbage and sammies.
post #14 of 25
Have 6 so far, when I get back into town will load up more. $1.99 pound, 60% off of normal local price.

I have been selective, snagging uniform sized cuts (per cut), limited visual / feel of connective tissue, and limited fat. Is this correct? Appears some are points?

(I hope they are out during one of my visits; I get a rain check and they store my to be 'strami.)
post #15 of 25
Not one and you'll never see one in my freezer either. Not sure why, but just do not like the flavor of corned beef icon_redface.gif
At any rate my reason for coming on this post is my neighbor loves it. He has a brisket in a brine he bought from store. Will I smoke this like a regular brisket and take it to 190* or do I use another internal temp? I assume he will probably just carve it, but any help would be appreciated.
As for what I will add to the smoker, probably a Chuck or a Butt. icon_smile.gif
post #16 of 25
You mean people use this stuff for making corned beef????? tongue.gif

My wife doenst like corned beef either, but she LOVES the strami you can make from these little beauties..
post #17 of 25
Freezer full now with 9 icon_smile.gif
post #18 of 25
I will tell you that if you ever start brining your own you wouldn't ever be buying a store bought corned beef again. know I have one in now. You wouldn't forget the flavor and then you can smoke it for some pastrami to die for.
post #19 of 25
I will do it one of these day's. While I have lots of freezer space, fridge space is at a premium around here. Trying to get room to cure a whole brisket proves problematic. Hard enough making room for overnight rests before a smoke. Let alone a week. icon_rolleyes.gif
post #20 of 25
I only bought 2 and smoked them for pastrami.


Since I am moving I don't want to move them otherwise I would have bought more.
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