Who's smoking meat this weekend?

[applescrap]

YES, corned beef time. How do you pastrami it?

 

[Jaybird]

YES, corned beef time. How do you pastrami it?

https://keviniscooking.com/how-to-make-pastrami/ This is the recipe I started with. Its freeken AMAZING!

Cheers
Jay

 

[Jaybird]

Next step from pastrami is the Ruben Soup! OMG! ITS A WOW!

Cheers
Jay

 

[Inkleg]

https://keviniscooking.com/how-to-make-pastrami/ This is the recipe I started with. Its freeken AMAZING!

Cheers
Jay

Did you use corned beef like he did or straight brisket?

 

[TNJake]

Sweet, I'll give it a go on the next one! Just toss it in or chunks?

kind of depends how long you want your shredded pieces to be. The bigger the chunks the longer the sheds. It can also take a bit longer, not that it really takes that long to begin with.

 

[passedpawn]

Sweet, I'll give it a go on the next one! Just toss it in or chunks?

Big chunks. I remove any large globs of fat from the pork, which usually leaves it in at least 2 or three large chunks. The longer you let the hook stir, the finer the shred. I tested with the paddle attachment too, but I think the hook works best.

 

[passedpawn]

Did you use corned beef like he did or straight brisket?

Corned beef starts with brisket (maybe you knew that, couldn't tell). I've got two briskets brining right now (well, they are probably done). One is for st pat's day corned beef, the other for pastrami.

For pastrami, you first MUST soak the corned beef in water to remove some of the salt. Then coat with pepper and coriander, then smoke over low heat for a few hours (at least). I'll be doing it this weekend, but here's a couple of pics from the last time.

 

[Jaybird]

Did you use corned beef like he did or straight brisket?

I start with the corned beef brisket. I desalinate for about 24 hours and work from there. It's amazing! I did use a little less cayenne pepper than he did this first time. But I will be adding all of it this time. I am also saving the water from the steam session and a little from the smoking water bath to make Ruben soup.

Cheers
Jay

 

[passedpawn]

I start with the corned beef brisket. I desalinate for about 24 hours and work from there. It's amazing! I did use a little less cayenne pepper than he did this first time. But I will be adding all of it this time. I am also saving the water from the steam session and a little from the smoking water bath to make Ruben soup.

Cheers
Jay

The hardest part is slicing thin. I had a mandoline, but I was deathly afraid of cutting myself with it so I tossed it. Back to a sharp knife. I fantisized about using my mitre/chop saw with a small-kerf 200-tooth blade. I think I'll abandon that idea too, seems like another darwin award idea.

 

[OG-wan Kenobi]

The hardest part is slicing thin. I had a mandoline, but I was deathly afraid of cutting myself with it so I tossed it. Back to a sharp knife. I fantisized about using my mitre/chop saw with a small-kerf 200-tooth blade. I think I'll abandon that idea too, seems like another darwin award idea.

You cut it that thin with a knife, damn man

 

[bleme]

The hardest part is slicing thin. I had a mandoline, but I was deathly afraid of cutting myself with it so I tossed it. Back to a sharp knife. I fantisized about using my mitre/chop saw with a small-kerf 200-tooth blade. I think I'll abandon that idea too, seems like another darwin award idea.

https://www.amazon.com/dp/B00N0UA71O/ref=cm_sw_em_r_mt_dp_U_qpvICbQNRAJMP

 

[Jaybird]

The hardest part is slicing thin. I had a mandoline, but I was deathly afraid of cutting myself with it so I tossed it. Back to a sharp knife. I fantisized about using my mitre/chop saw with a small-kerf 200-tooth blade. I think I'll abandon that idea too, seems like another darwin award idea.

I have a cheap meat slicer I bought from Harbor Freight YEARS AND YEARS ago and it works amazing! I use it for everything!

That's some serious knife skills there buddy! If you can do it that think and perfect with a knife. Don't bother with a slicer!

Cheers
Jay

 

[passedpawn]

yea, I've looked at the slicers on Amazon. My wife is gonna Lorena Bobbitt me if I get one more single-purpose kitchen tool. I'll have to keep it in the attic if I buy it.

I've got some pretty nice knives, I'll get it done.

 

[S-Met]

Corned beef starts with brisket (maybe you knew that, couldn't tell). I've got two briskets brining right now (well, they are probably done). One is for st pat's day corned beef, the other for pastrami.

"Corning" is really just the process. Besides brisket, I frequently use chuck and tri-tip. Last year I pastrami'd a boneless leg of lamb and a few years ago I did a deer leg, both were amazing!

The hardest part is slicing thin.

Last year I started cooking the meat 1 day in advance and refrigerating to firm up. For corned beef, I would then pull the meat out on serving day, cook the veggies (carrot, potato, turnip, parsnip, rutabega and cabage)in the juice. About 30 min before the veggies are done, I'll set the meat on top to heat up via steam. This makes thin slicing really easy.

 

[schematix]

Looking for some input here on my first smoked butts on my WSM 18.

I bought 2 ~8lb butts from Costco yesterday and was planning to do an overnight smoke at 225.

What is my likely time range for this? Would like to pull it around 10am tomorrow AM and have it ready for a noon lunch. Was thinking to put it on around 8-10pm tonight. Is 12-14 hours in the ballpark for this size shoulder?

 

[passedpawn]

Looking for some input here on my first smoked butts on my WSM 18.

I bought 2 ~8lb butts from Costco yesterday and was planning to do an overnight smoke at 225.

What is my likely time range for this? Would like to pull it around 10am tomorrow AM and have it ready for a noon lunch. Was thinking to put it on around 8-10pm tonight. Is 12-14 hours in the ballpark for this size shoulder?

10 hours. Don't pull under 195, preferably 200F. It's hard to overcook them, so don't worry too much about butts, but I also have never let them get over about 205.

They should be pretty easy to disassemble - the shoulder blade will fall right out and the butt will splay into two parts. Should be simple to remove any remaining fat. As I said above, I shred in the mixer now. Shredding with forks (or bear claws or whatever) is kind of a pain due to the greasiness and the hot material. But I've done it plenty and I'm sure you'll fine.

What are you doing for sauce? I really like to lightly sauce with a tangy sauce. https://www.washingtonpost.com/recipes/sweet-and-tangy-barbecue-sauce/16561/?utm_term=.2c9fbc57da59

 

[passedpawn]

^^ I usually get 5-6# bone-in butts, so yours might take longer.

 

[schematix]

Just made these in case the pork shoulder turns out good.

Brioche. Lots of egg, lots of butter.

 

[HoppyDaze]

Desalinated corned beef brisket on. I’ll see you in 12 hours.

 

[ThirstyPawsHB]

Desalinated corned beef brisket on. I’ll see you in 12 hours.

View attachment 617933

Want to brine/season a brisket as corned beef but still researching. If you don't mind what type of wood do you prefer for corned beef? What kind, if any, rub did you use?

 

[HoppyDaze]

Lots of good info here. https://amazingribs.com/tested-rec...s/home-made-pastrami-thats-close-katzs-recipe I’ve only done this once before and it turned out great. I just used what I had on hand, a sweet/spicy rub combined with Costco’s no salt seasoning (highly recommended). Small out of cherry wood on this smoke (again, what I had on hand)

 

[passedpawn]

Desalinated corned beef brisket on. I’ll see you in 12 hours.

View attachment 617933

Haha, just did one myself (half of a brisket, I corned 2 of them).

 

[brewbama]

I smoked a Packer today along with a head of cabbage. I’ll serve alongside boiled red potatoes.

 

[passedpawn]

I smoked a Packer today along with a head of cabbage. I’ll serve alongside boiled red potatoes.

What do you do with the point? Is it really worth getting that part? I know you can make the crispy burnt ends, but is that it?

 

[HoppyDaze]

This thing cooked fast. Done at eight hours.

 

[Moose_MI]

We don’t need no stinking green beer....

 

[HoppyDaze]

Freaking heaven

 

[TNJake]

View attachment 618041View attachment 618042

Freaking heaven

Looks fantastic!
Same basic procedure as a standard brisket?

 

[HoppyDaze]

Yep, just bought a corned beef brisket and soaked it in a big tub of water over night to get as much of the salt out as possible...then exact same cook as brisket, 250F to internal of 203F

 

[applescrap]

These smokes look so nice. I have smoked many cb. Now is when I get them. I'll load up if I catch them on sale. I crust it with the sugar and smoke with hickory and cherry blended based on mood. I have never made a rub with less than 2 to 1 sugar? I see most recipes are more 50 50 or way less? I like rubs and need to put some effort there, get a shaker? Tips? Never soaked a cb. Washed, rubbed with evoo. Sounds delicious.

I will use ka on reheat of pork in freezer. Maybe make a tangy sauce?

I just smoked an 8 pounder and it took 10 hours at 275 in electric mb. Granted it was cold. I am guessing closer to 16 hours at 225 and lower. Probably taste killer. Or pull at 10 am and put in oven at 350. No higher because of sugar. The key is internal temp above 195 or other testing measures.