Pastrami day winner!

Cookbook_Chip

oh yummy!  Nice bit of point corned beef - 4 lbs. de-brined 24 hours, rubbed and egged 280 for 7 1/2 hours. Sammies on rye with Guldens, 1000 island, slaw and Swiss. Mmmm-mmm!

northGAcock

Man that looks outstanding. I am not far behind you on this one.....ordered a couple of briskets from SRF....and looking forward to their arrival. This coming weekend for sure.

500

Wonderful!  What rub and what smoke wood did you employ?

Mosca

So you just Egged it like any other brisket/round/chuck roast? No wrapping? Cambro?

Cookbook_Chip

Thanks @northGAcock !  @500 and @Mosca Here's my pastrami rub:

4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder

I didn't use any wood, just lump.  Egged just like a normal brisket.  Maybe hotter than I do a traditional (usually 250F).  I did the pastrami at 280F - took about 7 1/2 hours to hit 190 and was like buttah.  So pulled, rested maybe 15 minutes (couldn't wait longer!).  Sliced and eat!

Mosca

that's the exact same rub I use. I like the flavor.

So you just let it go through the stall without wrapping, then?

northGAcock

Thanks Chip.....Gonna go with your rub....looking forward to it. @Cookbook_Chip

Cookbook_Chip

Mosca said:

that's the exact same rub I use. I like the flavor.

So you just let it go through the stall without wrapping, then?

Yep, no wrap, just cruise on through.

500

When you de-brined, did you change the water over the that 24 hour period?  I'm assuming you did for 3 or 4 times.  Thanks for the info.  Your method looks on point.  I bombarding you with all these questions because last night simply cooked a corned beef flat in the slow cooker and it just fell apart but was not moist and tender.  Fail on my part.

JohnnyTarheel

That looks very very worthy!!  

Cookbook_Chip

@500 Yep, changed the water every few hours or so I was awake.  Last year I tried one without de-brining and was SO SALTY.  So, I made sure I sucked that salt out this time.

@johnnytarheel thanks!

byrne092

I don't think you can improve on that! Excellent!

Cookbook_Chip

Thanks @byrne092 !

robnybbq

Wow - that looks great.  Where did you find the point?  All the stores around here just sell the flats.

Cookbook_Chip

@robnybbq at Sam's. But my Kroger had them too.