Ref; Corned Beef Points

[TomKnollRFV]

Well Aldis has these on sale for 1.99 a pound and I love my corned beef so I'll be getting these in...

Now all my research has always been for flats. Functionally is the method still the same? Apply a basic rub, get it in the hot smoker, watch the number till 190-205f?? Or is there any thing else I should be concerned with?

 

[zwiller]

Thanks for posting as they are on sale sale here too! Don't think there is much different to them. Not sure where I am at with desalinating. Last one I did ended up kinda bland.

 

[chef jimmyj]

I take advantage of the March Sales and buy all the Corned Points I can afford. This is my Go To recipe but I make sure I have and add Juniper...JJ

https://www.smokingmeatforums.com/threads/corned-point-to-pastrami.121220/

 

[zippy12]

 

[DanMcG]

I got a couple today for $1.99 and should see some decent sales coming up soon.
I always soak mine for an hour or two. they tend to be salty

 

[TomKnollRFV]

To clarify; not gonna do this as pastrami..I just want to get melt in your mouth corned beef...got a hankering for it!

 

[mike243]

My son smoked 1 without soaking in water and it was way to salty to eat by itself, id soak it for 3-4 hrs before I cooked it

 

[TomKnollRFV]

I always soak mine for a few hours before cooking it. Especially now that I basically quit adding salt to any food, the smallest bit stands out!

 

[chef jimmyj]

It was the rub and smoking that threw me. You were describing Pastrami. If I make Corned Beef, it's simmered with Onion, Carrots, Celery, Potatoes and Cabbage. Or I Steam it until tender, cool and slice for Rubens or on Rye with Swiss, Cole Slaw and Russian Dressing.
Sure you can add whatever rub and smoke it until Brisket tender...JJ

 

[zwiller]

I got 2. A little on the small side here. Just over 2lbs. The flats were much bigger but I never have the luck like Z zippy12 "pushing the envelope". LOL

Wife loves it boiled to death with cabbage etc but I plan to try and convince her to try colcannon I just learned about.

 

[TomKnollRFV]

See JJ I remembered seeing this on the newsletter one night..

https://www.smoking-meat.com/march-10-2016-smoked-corned-beef-brisket.

So that would be Pastrami? Also I swore I hit reply yesterday, darn technology! Didn't send it through!

 

[chef jimmyj]

Traditionally...Walk into any Deli in yhe country and order Corned Beef, you get it steamed or simmered and Sliced. Order Pastrami and that will be Smoked with a coating of Rub, minimally Blk Pepper and Coriander but may be additions.
Just like walk into your average Q Joint and order Ribs. You get Pork not Beef.

My Friend, there is no reason you can't smoke your Corned Point topped with anything your heart desires! Growing up in NJ and close to NYC, Jewish Deli Capital of the East Coast, my mind just read, Smoked? And automatically went to, He wants a Pastrami Recipe...JJ

 

[TomKnollRFV]

Well Jimmy I was going to mix up some black pepper, onion powder, and the seasoning packet it came with and coat it with that. No mustard base and no extra salt.. <I'm going to be doing this all tonight and letting it sit overnight in my fridge>.

I stopped using mustard on any recipe a while ago my self.

Edit: To clarify, I mean stopped using mustard as a binder. I prefer to let the rub just do it's thing over a few hours or more.

 

[TomKnollRFV]

I ended up using some Sucklebuster beef rub on the chunks. I added the seasoning packet they came with to one, left the other just the rub to see how it turns out. Really light on the rub, I like the taste of corned beef. Just hope I didn't soak to long at about 4 hours.

 

[TomKnollRFV]

Well there we have it..I had problems cutting it..the only part with any firmness was the crust!

Think I'll make my own rub next time too, some minced garlic spread over, and black pepper..