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Old 03-17-2013, 06:48 AM   #1
SuperiorBrew
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Aug 2007
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Picked up 2 corned beef flats, 3.5 & 3.75 lbs.


Soaked them in cold water for 30 hours, changing it several times.


Rinsed and dried.


Oiled with some olive oil and rubbed with:

4 T fresh coarsely ground black pepper
1 T yellow mustard powder
1 T dark brown sugar
1 T sweet paprika
2 T granulated garlic
2 T granulated onion
2 T Kosher Salt
4 T Spice House Corned Beef Spice Mix**
T ground celery seed
**Was specifically designed for marinating beef brisket. Use 3-5 tablespoons for a 5-pound brisket, along with salt brine. This is a popular blend for St. Patrick's Day celebrations.
Hand-mixed from mustard seeds, Moroccan coriander, Jamaican allspice, Zanzibar cloves, Turkish bay leaves, Indian dill seed, China #1 ginger, star anise, black pepper, juniper berries, mace and cayenne red pepper.



Vacuum sealed and let it rest in the fridge for 24 hours.


Put in the FEC-120 at 160 with AMNPS Tube for 3 hours.
They had to share the smoke with some pastrami jerky and turkey wings.


Then upped the temp to 230 for 2 more hours.


Until the IT hit 152 then foiled and coolered until IT hit 160


Then it went into the fridge for an overnight rest.
Steamed it for 1.5 hours on a rack above beef broth & crab boil.


I steamed it untill the Thermapen probe slid in how I would call "slicing easy" in all areas (not as easily as I would have on a packer brisket) the temps were in the 195-200 range.


Sliced some a little thicker for dinner.


Sliced the rest thin for sandwiches.


Vacuum sealed the leftovers.


It turned out great, although I never had real deli pastrami before so nothing to compare to other than grocery store lunch meat pastrami and this blew that away. Will for sure make it again, might have to watch the newspaper and see who has it on sale after St. Patty's Day and stock up for another batch.

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Old 03-17-2013, 08:09 PM   #2
jungatheart
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Damn, that looks good.

Just added corned beef brisket to my shopping list.

 
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Old 03-17-2013, 08:22 PM   #3
ILoveBeer2
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Get them today. These are a St Paddy's day loss leader. Depending on size you can save about $9 each off the normal price. Smoked one yesterday and it was delicious. Crushed the seasonings in the packet, added garlic and crushed red pepper for the dry rub. Smoked with pear wood for 5 hours and finished in the oven. Made for a tasty sandwich.

 
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Old 03-18-2013, 02:24 PM   #4
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Great pictures.
Thanks for sharing.
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Old 03-20-2013, 08:37 AM   #5
BamaProud
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Mar 2013
, Tennessee
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Looks fantastic! What kind of vacuum sealer are you using?
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Old 03-20-2013, 12:06 PM   #6
SuperiorBrew
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Quote:
Originally Posted by BamaProud View Post
Looks fantastic! What kind of vacuum sealer are you using?
A VacmasterVP215 chamber sealer.

 
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Old 03-28-2013, 07:12 PM   #7
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Planning to pick up pork bellies tomorrow to do the bacon, and now I see this thread. Looks like pastrami will be on the menu now too.

What temp probe setup are you using?
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Old 03-28-2013, 07:41 PM   #8
SuperiorBrew
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It's a Stoker WIFI from Rock's BBQ

 
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Old 03-31-2013, 09:45 AM   #9
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Quote:
Originally Posted by KCBrewer View Post
Planning to pick up pork bellies tomorrow to do the bacon, and now I see this thread. Looks like pastrami will be on the menu now too.

What temp probe setup are you using?
Give us details on your bacon, I'll be trying that soon too.
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Old 03-31-2013, 09:49 AM   #10
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Thanks for posting. I bought two of these Corned Beef Briskets. Rubbed them last night and going in the smoker this morning.
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