Toggle sidebar

2 Flats for Corned Beef and Pastrami

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
olecrosseyes

olecrosseyes

Smoking Fanatic
Original poster
★ Lifetime Premier ★
Jul 16, 2007
564
225
Hawkeye State, DSM
I picked a couple of beef brisket flats (8 and 10 pounds) cut them in half and tossed into a brine bucket for my first batch of homemade corned beef and third batch of pastrami.

Sorry no early pics before the brine, but Smokebuzz saw them in there, as I remember or at least he was to have seen them.
PDT_Armataz_01_05.gif

I'm looking for info on both at this point. I know it might be a bit late as I think I need to deal with the meat tomorrow or Wed. My cold meat is calling at me now!
PDT_Armataz_01_12.gif


I know, I know no pics again so far, I'll do better this time!
icon_redface.gif


Got ideas, temps, recipies, how to's?

More to come.
PDT_Armataz_01_34.gif


Thanks,
Denny O
 
Since you have 2 I would suggest smoking one to about 170, cool it and into the fridge then reheat with steam the next day, the other pull at 180-185 and either slice or cool and slice the next day but I would highly recommend reheating the one with steam.

For rubbing I like to take a good amount of black peppercorns and some coriander seed, toast them in a pan then cool and grind, add a few ground juniper berries, a little brown sugar, garlic, ground up bay leaf, some mustard seed, a little oregano even works great with the mix.
 
Thanks fire!
PDT_Armataz_01_34.gif


Your seasonings are near right on to what I've used for pastramii in the past. Temps very close as well.

My question is, pulling the meat at varied temps (and recording in the package) would be to see which temps I like best? Would this serv me some "real" info since differant pieces will always end up right at differant temps any?
PDT_Armataz_01_04.gif


Of cource we are talking about pastrami? I'm going to boil one 1 of the 4 pieces (2 flats cut in half) for corned beef I think. Cant wait for a bigger smoker so I don't have to do cutting in the future!
PDT_Armataz_01_33.gif
 
After washing and resoaking the flats from the brine and re washing again I went to work on the next step. Seasoned the flats this afternoon with corrander seed and powder, CBP, Juniper Berries and something else is escaping this ole' mind, anyway, plastic wraped and back into the fridge. These will be Pastrami in a few days to come!

Dropped one small piece into a hot pot with the drained spices from the brine with fresh water for Corned Beef. Wraped into foil and then into the fridge. Quartered a cabbage, into the pot it went 1/2 at a time.

Will see what produces from here?
 
Now both of your recipes sound really good for pastrami and corned beef. Now I do like the steam re-heating method. We re-heat eberything with steam and it does leave the meat really moist and tastey too.
 
OOps! For got to post pics from yesterday!
Here the 4 pices are washed and getting ready for rub.

THe seasonings in the strainer were saved for a 1/4ered cabbage boil last night.

Forgot to take pics of the rub down and wrap,
So here they are in the smoker after about 1 1/2 hours this morning.


Thanks fer smell'in!
 
Soo, now here we are about a little over 3 hours into da smoke.


Me thinks its doing ok.
PDT_Armataz_01_34.gif
Smoker temps been right between 200 and 225.

Enjoy the smell a vision!
tongue.gif
 
Thanks Fire!

Well we are chucking along now.


Been maintaining this smoker temp through.


And the meat is slowly a rising.
 
Well it looks like I'm into the dreaded 150's stall, I'm going to be patient.
PDT_Armataz_01_42.gif


I've not cooked a briskie this low yet. Normally do em' in the 225 to 240 ish streach.

Might be in for a long haul. But thinking of the thinner and trimed pieces that I have they would have progressed better by now.
icon_wink.gif
 
Geeze I forgot! Here is a pic of the Hot Corned Beef that I put into the fridge last night.

Had a taste last night and again this noon.
Yep got a bit of a lingerling bite to it!
PDT_Armataz_01_23.gif
Seeing a bit more mingling fat in this piece than I could see as it was entering my toothy cavity! LOL!
 
Ok now down to the home stretch!
PDT_Armataz_01_34.gif


Last 3 wraped. Double foiled at 160 degrees.
Here are a couple more pics.





Wow this is a lot to keep up with on QVIEW and all!
icon_smile.gif
Doing the best I can, bear with me!
biggrin.gif
 
3 out of four in the cooler now, removed at internal temps of 178, 180, 185 and the last one shooting for 190/195.

I'm going to leave them in cooler stuffed with very heavy bath towels. My cooler has a very heavly insulated lid. (like a 5/7 day ice hold)

We will see how they turn out?

Cheers for tonight!

Bartender! Drinks!!
 
ok there crosseyed I have my rye toasted with some creole mustard on it and I'm waiting very patiencely for the filling for my sammie. All i need is some meat for this wish sandwich now. Everyting is looking and sounding really good so far.
 
Lookin' GREAT---But even I am losing my patience!

I'm now able to move the mouse with my tongue!


Waiting,
Bearcarver
 
Thanks guys!
Got up this morning and put em in the fridge to chill.

Should make them easer to carve and let the finial flavors to mingle, Yum!
You won't need and horseraddish or hot mustard for these.
eek.gif
They already got the hot in them from the brining! It kinda creeps up on ya, to be sure!
icon_redface.gif

Ok now get the screen cleaner, so you will be able to see the end later this afternoon.
PDT_Armataz_01_12.gif

More later.
PDT_Armataz_01_42.gif
 
And now for the finally,






And last but not the least!


Saving in the freezer for use in something else that might need back-up!

Thanks for licking you're screens!
PDT_Armataz_01_12.gif

And thanks for sharing your comments as well!
PDT_Armataz_01_34.gif

Denny O
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

thirdeye
Tri-Tip Pastrami Using Pop's Brine
Replies
40
Views
2K
Beef
chopsaw
chopsaw
dr rat
Corned Beef or Pastrami? How about both
Replies
18
Views
2K
Beef
JLeonard
JLeonard
H
My attempt at SmokinAls Pastrami
Replies
25
Views
2K
Beef
Schwarzwald Metzger
Schwarzwald Metzger
B
That Time of year - Corned Beef Breakfast Hash
Replies
5
Views
770
Breakfast
radioguy
radioguy
B
Corned beef time and temp to control shrink of meat.
Replies
7
Views
370
Sous Vide Cooking
clifish
clifish
flatbroke
No Katz a Snake will have to do.
Replies
53
Views
3K
Beef
flatbroke
flatbroke
jcam222
A little pastrami
Replies
24
Views
2K
Beef
tx smoker
tx smoker
Retired Spook
My Pastrami Obsession
Replies
32
Views
3K
Beef
dirtworldmike
dirtworldmike

Latest posts

Hot Threads

Top Bottom
Back
Clicky