Corned beef - make my own

IrishDevl · February 17

Going to make my own corned beef this year - from a nice packer brisket. I have Charcuterie recipe, any other suggestions welcome.

Rockosteel · February 23

Where are you going to get the meat? I've asked all over wher I live and can't find it

SoCal_Griller · February 23

I plan on doing the same but was planning on just using a flat, any particular reason why you are going to use a Packer?

IrishDevl · February 23

My butcher has it. I have always been a fan of the deckle. And it flavors the cabbage so well.

SoCal_Griller · February 23

Umm I know I'm going to regret asking this, but...whats a deckle? Is that like a dekfer?

IrishDevl · February 23

Like a dickfour.

IrishDevl · February 23

Two parts of a packer brisket, flat and deckle. Deckle thicker, fattier (and tastier in my opinion). You could actually take a knife and separate the two pieces - just fat connecting them.

IrishDevl · February 23

Someone did a real cool diagram and cut drawing of one a few weeks back. Can't recall who though.

IrishDevl · February 23

Rockosteel said:
Where are you going to get the meat? I've asked all over wher I live and can't find it

Where do you live? Do you have a town butcher? Actually my Wallmart carries full packer briskets. Big sure the quality though.

IrishDevl · February 23

http://eggheadforum.com/discussion/comment/1284963/#Comment_1284963

Smittysmoker

IrishDevl · February 25

Brine made with all spices. Pickling spice made etc... Letting the bring cool to room temperature and the the packer goes in for five days. We shall see.

North_Is_Up · February 25

Found this old thread about the deckle. Not the same as the point, apparently. Nice explanation by Thirdeye.

smokinsooner · February 27

I bought a packed corned beef today... have some questions.

Preferred wood to smoke with?

Cook to 180 internal?

Grid temp?

If I cook this thing like a regular brisket... it would be @225, pulled at 190, over pecan wood.

Any suggestions/feedback would be appreciated!

IrishDevl · February 27

North_Is_Up said:

Found this old thread about the deckle. Not the same as the point, apparently. Nice explanation by Thirdeye.

I stand corrected - thx

IrishDevl · March 1

So brining complete - nice and pink. Looking to potentially cook this weekend.

Deckhand · March 1

SoCal_Griller said:

Umm I know I'm going to regret asking this, but...whats a deckle? Is that like a dekfer?

The deckle is also called the "point".

IrishDevl · March 1

Deckhand said:

SoCal_Griller said:

Umm I know I'm going to regret asking this, but...whats a deckle? Is that like a dekfer?

The deckle is also called the "point".

That is what I thought, but north showed me otherwise.

Chubbs · March 1

Solid, Irish. Where you been? What did you think about Manti at the combine.

Corned beef is on my short list.

Rockosteel · March 1

You inspired me and I found one at SAMs on Saturday. Not bad but needed to cook a little longer than 4 hrs

500 · March 1

No help to you Devil, but I've found two recipes;

http://ruhlman.com/2010/03/corned-beef-how-to-cure-your-own/
http://www.simplyrecipes.com/recipes/home_cured_corned_beef/

My Irish wife has always believed that corned beef is always simmerd for hours in water. Nothing else. Same with the potatoes, carrots, and cabbage. Is there an alternative technique that can convince her boiling is bad? I'm going to have an uphill battle on this one, but I'm willing to try.

IrishDevl · March 1

Chubbs said:

Solid, Irish. Where you been? What did you think about Manti at the combine. Corned beef is on my short list.

Hey man, been sort of bouncing on here back and forth. Manti looked less than impressive at the combines. And will be less then impressive in the NFL, how the mighty have fallen.

IrishDevl · March 1

500 said:

No help to you Devil, but I've found two recipes;

http://ruhlman.com/2010/03/corned-beef-how-to-cure-your-own/
http://www.simplyrecipes.com/recipes/home_cured_corned_beef/

My Irish wife has always believed that corned beef is always simmerd for hours in water. Nothing else. Same with the potatoes, carrots, and cabbage. Is there an alternative technique that can convince her boiling is bad? I'm going to have an uphill battle on this one, but I'm willing to try.

I am also a big believer in boiling, but mostly because after the CB is cooked I use the water to make the cabbage and potatoes. Nothing better than cabbage that has been flavored from corned beef, absolutely love it and can eat all day long. I have seen some put in crock pot, I am also going to do a pastrami on the egg. Good for the heart

IrishDevl · March 1

Rockosteel said:
You inspired me and I found one at SAMs on Saturday. Not bad but needed to cook a little longer than 4 hrs

You can never overlook, but can always undercook.

bettysnephew · March 2

IrishDevl said,

"Nothing better than cabbage that has been flavored from corned beef, absolutely love it and can eat all day long."

I'd have to have dual catalytic convertors installed after a meal like that. LOL

IrishDevl · March 2

This is my test run corned beef from a packer brisket. Going to cook it now and see how it comes out. Have a birthday for my son and every year I make corned beef, cabbage, potatoes and other stuff. Going to go buy 5 packer briskets from my butcher and make CB and I think I will also make a pastrami.

IrishDevl · March 2

bettysnephew said:
IrishDevl said,
"Nothing better than cabbage that has been flavored from corned beef, absolutely love it and can eat all day long."

I'd have to have dual catalytic convertors installed after a meal like that. LOL

The trumpet section of a college band.

IrishDevl · March 3

Corned beef a big success. Will make from scratch again. Reviews were that it is much better than if bought pre-corned from a store.

500 · March 5

@IrishDevl, care to share your technique and tips for the corned beef?

IrishDevl · March 5

@500, sure. I used Charcuterie recipe to a tee and created my own pickling spice according to optional recipe as well. I let the brine cool, and put the packer brisket in submerged for 5 days. Removed, rinsed and boiled with more pickling spice (be sure to keep the pickling inside something so you can use the water later for cabbage and potatoes). I let it cook for about 4 hours, but real test was sticking aerial skewer through with ease. Remove, trim and cut. Boiled cabbage in water and them potatoes. When I wanted to eat I put corned beef in a pan, with the water I boiled, covered and cooked at 350 for 45 minutes. Pulled and enjoy.

IrishDevl · March 5

I can give Ruhlman recipe if you don't have it.

IrishDevl · March 5

Aerial should be metal. Spellcheck pain.

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Corned beef - make my own

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