Corned Beef/Pastrami Foamheart Second attempt!

Discussion in 'Pork' started by foamheart, Mar 7, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member


    Just pulled it from the smoker and wrapped in foil that had..........



    Caraway seeds

    => Dark Porter Heineken<=

    Threw it in a 220 oven and reloaded the smoker with wabbit!

    Smoked Wabbit gumbo is good, Smoked Wabbit jambalaya is good, BUT smoked Wabbit Fricassee is it totally awesome! 

    For some reason this brought to mind.............

    More to come, hang in there!
    Last edited: Mar 17, 2014
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    It all looks real good Foam ! Your makin the old belly growl for sure ! I'll be checkin back in to see the rest ! :beercheer: :2thumbs:

  3. Looks awesome Foam!  [​IMG]   Count me in as well  [​IMG]

    As far as the cherry pellets go - they are notorious for being cantankerous little punks! Cherry & wine barrel pellets do not like to stay lit. The best way to get around this is to use a good-burning fairly neutral pellet such as oak & put a layer of that down first. Put your cherry or other hard to keep lit pellets on top of the layer of oak & fire up the pellets. The oak will supply a good bed of embers & keep your cherry or other pellets going for you...   [​IMG]  
    beeflover likes this.
  4. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Yeah, the secret to cherry is you have to add something else along with it to keep it burning. For beef, I add oak. For bacon, corn cob.
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I love it too! Just seems to always evade me....... maybe this year.
    Good, you know been so long since I was really hungry I wouldn't recognize my own stomach if it growled at me....LOL
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank You sir.... Its still wrapped but out the oven..... Should have pictures soon. Its got me worried.

    Yes sir I know, learned the hard way. But I did have a mixture of Corn Cob undernearth them and Corn cob is a fast burner. Its ok, I already know I would just rather the taste of pecan anyway, I use try the others occasional to verify that fact....LOL
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Yes Sir, I usually do that also. Just didn't work today.
  8. sqwib

    sqwib Smoking Guru OTBS Member

    Dam dude.. you've been a busy little bugger!
    Everything looks spectacular.
    I'll check back in tomorrow.
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Ok, so here's the pictures.........

    Beautiful isn't it! Sadly its so tuff the neighbor's Rottweiler couldn't eat it. I guess I can cut it in strips and give him as chew toys. I just got the Corned beef/pastrami Mojo. It just ain't sup[posed to happen for me. 

    Don't know what happened, I wrapped it at 135 after about 4 hours of smoke at 220. Brought it in the house put it in the oven at 220, and in less than 3 hours I had to crank the oven down to 180 because the meat IT was 185. The oven works great, I don't know where I missed it or how.

    Oh well .......... Sorry to get you all excited!
    woodcutter likes this.
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Sorry you weren't happy with it. It looks great. Traditionally, corned beef was boiled for hours to tenderize it. When I do Montreal smoked meat, I simmer it for hours in a plastic bag. 

    However, if it is too tough, grind it and make corned beef hash, one of my favourite dishes.

  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It looks very good.

    Try steaming some of the slices.
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Does look good, sorry it didn't turn out for ya Foam !! :102:
  13. woodcutter

    woodcutter Master of the Pit OTBS Member

    I'm giving you a point for effort, But.....if there is not a 3rd attempt by this time next year I'm going to come back and I'll pull that point back so fast it will make your head spin!
  14. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Steam it whole until it reaches 203 IT... Sounds like a strange number. Takes about 2 hours depending on how big it is but it is totally worth it. I read that's how they do it in the Jewish delis in New York, tried it and it was a religious experience!
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I appreciate the condolences, But you just can't win 'em all, and the way I cook I am way above what my winning percentages should be. LOL

     I figured I was due though on this one, Its really my 4th attempt only 2nd while on the forum. I have tried twice with salt peter. I probably would have been ok had I just finished it in the smoker. But I assumed I would kill two birds with one stone today the rabbit was old and didn't do well either. Yada yada yada yada.............

    I will say this though the single highlight of todays cooking was...........

    I can now have pastrami on rye! Thank to my friends for the education. I really appreciate it! Checks in the mail.

    It wasn't a lost day, and I have not given up the ghost on the pastrami yet either. Probably tomorrow It will steam right into legendary status. I hope so anyway.

    And lastly Baby Sister came by she was at the store and they had a huge group at the meat counter. She doesn't cook. So she asked another lady what was up. They had Pork loin End cut Roasts .79 cents a pound. She did not know what they were (three roasts to a package was averaging 5lbs.), but she brought 10 lbs. She asked if it could make Andouille maybe. LOL!!!

    Thanks for following me thru all this, sorry I couldn't impress..... Tonight it was biscuits, bacon and eggs at the house.
  16. Don't worry yet Foam there's still hope for it  [​IMG]    & I enjoyed the journey you brought us all through regardless  [​IMG]   It still looks great & so does your bread  [​IMG]    Hope it makes you happy tomorrow man  [​IMG]   Funny you should mention the loin end roast as that's what I'm planning on using tomorrow for something lol     [​IMG]  
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    It was really funny. She said was like 30 folks all huddled around the meat locker looking for the best. She had no idea what it was, but if they all wanted some she knew I would.....ROFLMAO She said they were all inspecting and picking thru it, lady next to her said she couldn't make up her mind which of the three packages she had was the best. So she picked one and Sis grabbed the other two..... she said a .79 she wanted a cart but didn't know if it was a good price.

    You'd have to know her to appreciate the story....LOL She just loves to buy stuff......
    Last edited: Mar 17, 2014
  18. tc fish bum

    tc fish bum Meat Mopper

    your killing me, foam pastrami is its own food group. pics my man pics
  19. sqwib

    sqwib Smoking Guru OTBS Member

    It does look awesome!

    Your too hard on yourself I bet it was fine.

    Did you try slicing paper thin for sammies?

    Steaming works wonders as mentioned earlier for thicker slicing.

    Try leaving it in the cure for closer to three weeks

    I see you mentioned Jaccard, did you hit it with a Jaccard before the brine?

    If you want to try another technique and If all else fails try this for the pastrami

    Cold smoke at 150° for up to 6 hours. sous vide at 140° for 48 hours and I guarantee it will be tender.

    For corned beef skip the smoke and right in the Sous Vide same as above
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I had a cooking problem in the oven. it cooked way too fast. Actually, when I removed it from the smoker after 4 hours it was 143. I wrapped, probed and got it in the oven. showing 143, it dropped from 143 to 139 at first then slowly started climbing as it should and I walked away expecting a long 7 or 8 hour cook. After all at 220, it takes some time. 2 hours, definitely less than three I checked it and it was 175, so I immediately dropped the oven to180, oven carryover took it 185. My oven is dead on, only thing I can think of was I had preheated thinking I could get the bread cooked off before the corned beef so it was at 400. But I had reduced it at least 30 mins. earlier. I should have left the door open I guess.

    I am gong to say it wasn't a curing problem, I don't think I have seen a piece of beef so perfect in color before. With a better camera, it would have made a cover photo for a magazine. I have never used a jaccard and have always wondered about the, especially involving curing  because it just seems that it would be a huge benefit in getting penetration. You'd never need to inject.

    I believe I am going to give steaming a try this AM, I had actually planned on it anyway, I understand its how the great deli's that make their own meats do it, and then when hearing about Montréal Meats from our northern border friends here, I had to try it. I am not stressed out about the Pastrami. Not at all like I would have been in the past. Guess I finally have learned how to hold my temper. Old employees across the South West would be laughing at that! 

    Its just one of those things now that has its bluff in on me. I know this should not be hard. In the old days the boiled the beef for heavens sake. I just think I am not gun shy and over thinking it completely. You know how you get. The more perfect you want to make it and more chance for mess up.

    I will do this! But I'd like to achieve it before I need a nurse's help in my dotage.

    AND since you brought up Sous Vide..... well I'll send ya a /PM.

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