Jeff's St. Patty's Day Corned Beef recipe didn't work for me.

[Hijack73]

Such wonderful and helpful advice. Thank you! Everyone here has been really great.

I’m wondering if the best way to cook the other corned beef brisket might be in a Dutch oven in the oven?

If you like corned beef, that's the way to go.

I don't like to boil mine on a stovetop, though I will when I want it fast. 220-225 in the oven and let it ride until it's done. Put a bit of water in the pan so it has steam to start out with, it will release quite a bit of water as it cooks.

Alternatively, for pastrami, rub it with mustard, lightly dust with coriander and heavily dust it with black pepper, smoke it 4-6 hours, finish it in an oven (steaming like corned beef)

 

[ChasP]

If you like corned beef, that's the way to go.

I don't like to boil mine on a stovetop, though I will when I want it fast. 220-225 in the oven and let it ride until it's done. Put a bit of water in the pan so it has steam to start out with, it will release quite a bit of water as it cooks.

Alternatively, for pastrami, rub it with mustard, lightly dust with coriander and heavily dust it with black pepper, smoke it 4-6 hours, finish it in an oven (steaming like corned beef)

Thank you for your wisdom. Sounds like a great way to go!

I’m so happy I found this forum!

 

[HalfSmoked]

Another thought is what was the down time from smoker to oven was meat move from smoker 200-degree smoker immediately into a 200-degree oven. Any
drop in the meat temperature will have to be recovered and can add considerable to your time.

Warren

 

[jcam222]

My two cents is smoke it just like a brisket. Shoot for the same finish temp of around 205F AND probe tender. I like to wrap with a little liquid at 165 or so at which time you can leave in smoker or move to the oven. For a rub I really like Meatheads Katz Knockoff rub. It's my go to. You can google and din that easily. If not pm me

 

[ChasP]

Another thought is what was the down time from smoker to oven was meat move from smoker 200-degree smoker immediately into a 200-degree oven. Any
drop in the meat temperature will have to be recovered and can add considerable to your time.

Warren

Only a few minutes. Took off 225F smoker. Cut into side while still in pan, put in 300F oven covered.

 

[ChasP]

My two cents is smoke it just like a brisket. Shoot for the same finish temp of around 205F AND probe tender. I like to wrap with a little liquid at 165 or so at which time you can leave in smoker or move to the oven. For a rub I really like Meatheads Katz Knockoff rub. It's my go to. You can google and din that easily. If not pm me

Thank you! I found it. What all do you use it on?

 

[TNJAKE]

Thank you! I found it. What all do you use it on?

Venison Pastrami

Howdy fellas and non fellas. First time dry curing anything. @chopsaw thanks for the help in pointing me in the right direction. Started off with a couple small venison roasts Trimmed up and applied cure #1, kosher salt, brown sugar. Put them under a light vac seal and into the fridge for 7...

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Pastrami Reubans and German Potato Salad

Evening smokers. Did some pastrami and had a feast today. Here goes....... Started with a Grobbels brisket flat already cured. This said flat but had a piece of point attached. Soaked in an ice bath for 4hrs changing water every hour to reduce the salt After that I dried it off and rubbed...

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I use the Katz meathead rub as well. Delicious

 

[jcam222]

Thank you! I found it. What all do you use it on?

Just corned beef to do pastrami