Corned beef and pastrami on the Smokin’-It 3

[dert]

Started with a 21.5 pound packer and trimmed just over 8.5 pounds off...into the brine today forSt.Patrick’s day in 10 days!

Brine recipe:
2 gallons water
550 g pickling salt
450 g brown sugar
90g pickling soice
43g Cure #1

 

[DRKsmoking]

Wow , good size , but lots of cut off.
Will be nice for St. Patrick's Day

David

 

[JLeonard]

I'll bring the Rye bread......When we eating?
Jim

 

[smokerjim]

I'll bring the Rye bread......When we eating?
Jim

What should I bring, dont want to miss that.

 

[bdskelly]

Should be a good one. I’ll cure a few flats and vac pack them for later. We like to celebrate St Patrick’s throughout the entire year! sláinte!

 

[sandyut]

watching this one! I have always wanted to start from scratch for pastrami...havent done it yet tho

 

[thirdeye]

Oh my word, a 21# brisket. The steer must have weighed in around 1800 # hoof weight. You did a nice job in butterflying the point, I predict it's going to be great.

 

[dert]

watching this one! I have always wanted to start from scratch for pastrami...havent done it yet tho

Super easy to do, just start with a big brisket cause you’ll want more!
The last few I’ve done I actually used eye of rounds for super lean pastrami thin sliced lunch meat

 

[dert]

Oh my word, a 21# brisket. The steer must have weighed in around 1800 # hoof weight. You did a nice job in butterflying the point, I predict it's going to be great.

you didn’t see the back sides!

 

[dert]

Into the smoker and crockpot

 

[dert]

Hit half of the point and flat with yellow mustard, coriander seeds and black peppercorns and into the smoker today at 11:00 with a combo of mesquite and apple at 225*F

 

[dert]

Into the smoker and crockpot

 

[Wurstmeister]

That is one beautiful piece of work my friend. I'm looing onward past St Pat's day and traditional CB&C and move right into a homemade Ruben, 1/2 kosher dill pickle and a side of slaw or potato salad. Don't forget good dark beer with a shot!

 

[dert]

Pulled the flat off at 7:30, on for 8.5, still solid enough to slice, point still smokin IT at 160...

 

[dert]

After the crockpot 10 hours

 

[dert]

 

[dert]

Here’s the pastrami flat

 

[dert]

 

[dert]

 

[dert]