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Making Corned Beef then Pastrami

 
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Tyler
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Joined: 06 Mar 2006
Posts: 9574

PostPosted: Thu Apr 26, 2012 10:19 am    Post subject: Making Corned Beef then Pastrami Reply with quote

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.
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rawlbay
Member White Shrimper Boot Club


Joined: 17 Jun 2007
Posts: 905
Location: Padre Island

PostPosted: Thu Apr 26, 2012 12:22 pm    Post subject: Reply with quote

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!
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Tyler
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Joined: 06 Mar 2006
Posts: 9574

PostPosted: Thu Apr 26, 2012 1:37 pm    Post subject: Reply with quote

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.
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deputydawg
Full Grown Flour Bluffian


Joined: 17 Mar 2010
Posts: 1155
Location: Humble

PostPosted: Fri Apr 27, 2012 7:04 am    Post subject: Reply with quote

I did this a few years ago. A lot of work but man was it good!!!
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Tyler
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PostPosted: Wed May 02, 2012 2:38 pm    Post subject: Reply with quote

Still in the pickling spice cold tub in the fridge until May 6th. Still pondering what to do make corned beef or pastrami?
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Tyler
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PostPosted: Mon May 07, 2012 10:44 am    Post subject: Reply with quote

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
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PostPosted: Mon May 07, 2012 9:20 pm    Post subject: Reply with quote

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. Very Happy
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Bigrock
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Joined: 25 Jul 2007
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PostPosted: Tue May 08, 2012 6:50 am    Post subject: Reply with quote

Shocked Shocked Shocked

Looks delicious Tyler!!! Very Happy
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deputydawg
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PostPosted: Tue May 08, 2012 7:33 am    Post subject: Reply with quote

That looks good!!!
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ccfishingcoach
Flour Bluffian in training


Joined: 22 Jan 2012
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Location: Close to Gates Donuts...MMM MMM

PostPosted: Tue May 08, 2012 7:39 am    Post subject: Reply with quote

So sandwiches at your place for lunch... Cool
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landlocked beachbum
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Joined: 09 Apr 2007
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PostPosted: Wed May 09, 2012 5:38 am    Post subject: Reply with quote

Cripes Tyler, that REALLY looks scrumptious!!!!! Shocked Shocked Shocked
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Dave


"In my many years, I have come to a conclusion that one useless man is a shame, two is a law firm, and three or more is a congress." -- John Adams
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Chef Lefty
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Joined: 13 Aug 2009
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Location: The First Sandbar (a.k.a. Flour Bluff)

PostPosted: Mon May 14, 2012 1:03 pm    Post subject: Reply with quote

Please pass the prepared horseradish!!!
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