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Tyler Site Admin
Joined: 06 Mar 2006 Posts: 12836
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Posted: Thu Apr 26, 2012 10:19 am Post subject: Making Corned Beef then Pastrami |
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Started with a trimmed 3.7lb brisket
In the brine bath and ready for the fridge
We used Alton Brown's recipe but just dumped a bottle of McCormick's pickling spice in there instead of each individual spice since it is way cheaper and does a good job. We also used the Fiesta Pink Salt Cure instead of Saltpeter.
* 2 quarts water
* 1 cup kosher salt
* 1/2 cup brown sugar
* 2 tablespoons saltpeter
* 1 cinnamon stick, broken into several pieces
* 1 teaspoon mustard seeds
* 1 teaspoon black peppercorns
* 8 whole cloves
* 8 whole allspice berries
* 12 whole juniper berries
* 2 bay leaves, crumbled
* 1/2 teaspoon ground ginger
* 2 pounds ice
* 1 (4 to 5 pound) beef brisket, trimmed
* 1 small onion, quartered
* 1 large carrot, coarsely chopped
* 1 stalk celery, coarsely chopped
Directions
Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
Note the cooking part is for Corned Beef for Pastrami you soak it in fresh water for a couple of water changes refrigerated. Then place put on rub and place on smoker at 225 - 250 for 4 to 6 hrs. _________________ Like Corpusfishing.com on Facebook! |
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rawlbay Member White Shrimper Boot Club
Joined: 17 Jun 2007 Posts: 984 Location: Padre Island
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Posted: Thu Apr 26, 2012 12:22 pm Post subject: |
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I used that recipe a while back - even did the pickling spice like you did. It came out awesome. I didn't put it on the pit though. Going to do that next time. Let us know how the pastrami turns out! _________________
Tyler wrote: | I have tried all of the sexy rubs. |
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Tyler Site Admin
Joined: 06 Mar 2006 Posts: 12836
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Posted: Thu Apr 26, 2012 1:37 pm Post subject: |
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Yeah I am not a big fan of the warm corned beef and cabbage. Reuben sandwiches - YES PLEASE! But Kelle makes the best Reubens using pastrami. Kind of a pain but fun to try! I'll post the finished product. _________________ Like Corpusfishing.com on Facebook! |
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deputydawg Full Grown Flour Bluffian
Joined: 17 Mar 2010 Posts: 1991 Location: Humble
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Posted: Fri Apr 27, 2012 7:04 am Post subject: |
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I did this a few years ago. A lot of work but man was it good!!! |
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Tyler Site Admin
Joined: 06 Mar 2006 Posts: 12836
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Posted: Wed May 02, 2012 2:38 pm Post subject: |
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Still in the pickling spice cold tub in the fridge until May 6th. Still pondering what to do make corned beef or pastrami? _________________ Like Corpusfishing.com on Facebook! |
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Tyler Site Admin
Joined: 06 Mar 2006 Posts: 12836
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Posted: Mon May 07, 2012 10:44 am Post subject: |
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After 10 days I exchanged cold water baths to get the salt out and today it is ready for its ultimate destiny as pastrami.
Here it is with a rub of ground coriander, ground mustard seeds, pepper, garlic powder, paprika, kosher salt and brown sugar. I coated the meat with dijon mustard then applied the rub.
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Tyler Site Admin
Joined: 06 Mar 2006 Posts: 12836
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Posted: Mon May 07, 2012 9:20 pm Post subject: |
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Here it is ready to come off the grill
After resting in the fridge to get cold enough to slice
Done!
Good stuff just like deli but with more work but fun doing it from corning the beef to smoking it. _________________ Like Corpusfishing.com on Facebook! |
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Bigrock Full Grown Flour Bluffian
Joined: 25 Jul 2007 Posts: 1380 Location: Sherwood Tx
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Posted: Tue May 08, 2012 6:50 am Post subject: |
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Looks delicious Tyler!!! |
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deputydawg Full Grown Flour Bluffian
Joined: 17 Mar 2010 Posts: 1991 Location: Humble
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Posted: Tue May 08, 2012 7:33 am Post subject: |
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That looks good!!! |
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ccfishingcoach Flour Bluffian in training
Joined: 22 Jan 2012 Posts: 433 Location: Close to Gates Donuts...MMM MMM
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Posted: Tue May 08, 2012 7:39 am Post subject: |
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So sandwiches at your place for lunch... _________________ Fish On! |
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landlocked beachbum Full Grown Flour Bluffian
Joined: 09 Apr 2007 Posts: 5811 Location: Little Rock, Arkansas
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Posted: Wed May 09, 2012 5:38 am Post subject: |
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Cripes Tyler, that REALLY looks scrumptious!!!!! _________________ Dave
"The difference between genius and stupidity is that genius has it's limits". Albert Einstein |
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Chef Lefty Full Grown Flour Bluffian
Joined: 13 Aug 2009 Posts: 4659 Location: The First Sandbar (a.k.a. Flour Bluff)
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Posted: Mon May 14, 2012 1:03 pm Post subject: |
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Please pass the prepared horseradish!!! _________________
Central Scrutinizer wrote: | I call shenanigans on that one. |
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