Any suggestions for this piece of corned beef?

JacksDad

Now that I have an egg, and cruising the meat department of every grocery store within a 50 mile radius is my new favorite hobby... I've been eying this piece of meat for weeks now. I love corned beef sandwiches.

Finally decided to give it a go, at my buddy @blind99's suggestion, and will probably cook it one afternoon this week. 

Anybody have any tips or favorite ways to prepare this thing? 

Darby_Crenshaw

Looks like it is already sliced, no?

BBQBuddy

After looking at that brand's website, I think "thin cut" is referring to the flat cut.  I've never made one on my egg.  I put mine in a slow cooker, cover it with beer and cook until it's tender.  Then get some swirled pumpernickel/rye bread, cole slaw and swiss cheese, slice the corned beef and make a sandwich in a sandwich/panini press.  FWIW...

JacksDad

BBQBuddy said:

After looking at that brand's website, I think "thin cut" is referring to the flat cut.  I've never made one on my egg.  I put mine in a slow cooker, cover it with beer and cook until it's tender.  Then get some swirled pumpernickel/rye bread, cole slaw and swiss cheese, slice the corned beef and make a sandwich in a sandwich/panini press.  FWIW...

Yes, it's not sliced yet. 

I've done them in the slow cooker before too. Was just wondering if smoking for a few hours instead would give it a little something extra. But maybe it's not the right thing to do with brisket that's been prepped this way...? 

DMW

Pastrami 
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html

Darby_Crenshaw

DMW said:

Pastrami 
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html

Agreed. If not sliced, then pastrami. 

CtTOPGUN

If you will rub and smoke that commercial corned beef I would soak for a few hours changing the water two or three times. It is created to be boiled in a good volume of water. It can be overly salty if simply smoked or baked.

 After soaking rub with pastrami spices, or a coffee rub or a good beef rub. It will be a great sandwich meat if sliced thin. I would wrap or steam the end product for the right texture.

  Jim

fishlessman

you want to soak it in water overnight. about 180 internal low and slow works well. pressure cooker finish makes it even better.

this one was smoked chilled and sliced


this one was smoked and sliced hot


this one was smoked to 180, chilled, then pressure cooked, better



this one was cured with salt only, rolled and tied, the ones with pink salt and the pressure cooked finish make the best pastrami for ruebens, this ones better with just mustard



this is my preferred brand and cut

dldawes1

Pastrami !!!   Just did one last week.  Awesome stuff !

JacksDad

Thanks all. Guess I know what I'm doing next on the egg! 

BikerBob

I always did them in dutch oven with cabbage and new potatoes. Everything smelled good all day.
Should work in the egg.

onedbguru

Reuben!!! 

JacksDad

Here are the results of my first smoked corned beef brisket... pastrami, I guess. Soaked overnight in water in the fridge, water changed twice. Rubbed with just salt and pepper. Smoked at 275-300 with a few chunks of pecan wood. I wrapped it in foil with a little water when it got to 150. Couple hours later, pulled it off when IT was 190-200. Probably should have gone longer as it was still a little tough. Also I definitely need a deli slicer because it's hard to slice it thin like it should be. It was no Carnegie Deli masterpiece, but I'm happy with it this time, and will do better on the next one...

fishlessman

looks good. i bought a cheap 20 dollar pressure cooker for this cook, it makes a huge difference in texture. they go on sale a week after st paddys day, look for the point/thick cut, i stock up with them and freeze when they go on sale

onedbguru

@JacksDad,
Looks good!!!   I have an Avantco 309 and there is also a 310 and those are fairly inexpensive (relatively speaking) slicers that do a very good job.  

http://www.webstaurantstore.com/avantco-sl309-9-manual-gravity-feed-meat-slicer-1-4-hp/177SL309.html

I love the Danny Boy (corned beef and pastrami) at Carnegie Deli.  Great food!! and if you do go (Times Square area), take a very big appetite. That sandwich had at least 2-3 inches worth of meat. 

JacksDad

onedbguru said:

@JacksDad,
Looks good!!!   I have an Avantco 309 and there is also a 310 and those are fairly inexpensive (relatively speaking) slicers that do a very good job.  

http://www.webstaurantstore.com/avantco-sl309-9-manual-gravity-feed-meat-slicer-1-4-hp/177SL309.html

I love the Danny Boy (corned beef and pastrami) at Carnegie Deli.  Great food!! and if you do go (Times Square area), take a very big appetite. That sandwich had at least 2-3 inches worth of meat. 

I would absolutely buy that slicer! Problem is, I don't have the counter space or easy storage space for it... Guess I just have to remodel the kitchen and plan got this thing!

bill37

Pastrami did one a couple of weeks ago and everybody loved it.

blind99

You definitely need a slicer! Think of the money you'll save making your own lunch meat. It'll pay for the addition in about 10,000 years

JacksDad

Alright, time for the second try at pastrami! I soaked this corned beef from Costco for 24 hrs in the fridge, then left out to dry in the fridge overnight. Going on the egg right now with some apple and pecan chunks (that's all I have on hand). I guess aiming for IT of about 200...? We shall see... (Ignore the 24 lbs of Costco pork belly in the background, that's for another post!)

JacksDad

Rubbed with a little salt and pepper, and the spice packet that came with it...

JacksDad

I declare victory with this one... This time, the pastrami was much softer. Not sure if that's because I took it all the way to 200, or it's just a better/fattier cut of meat, but I had an incredible sandwich tonight, and enough single-serve vacuum sealed packs for about 15 more lunches!

Canugghead

Awesome! 

nolaegghead

That just made me hungry. 

Try some coriander and pepper rub (50/50).  No salt needed.

Canugghead

nolaegghead said:

That just made me hungry. 

Try some coriander and pepper rub (50/50).  No salt needed.

That would be Montreal smoked meat 

SmokeySailor

I'm a newbie and have never thought of preparing corned beef in the egg, I guess if you smoke it it's then considered Pastrami.  Anyway I've always bought flat cuts since the point cuts that I've had in the past are way too fatty, with fat in between every strand of muscle, or so it seemed and I have always boiled them.  For cooking on the egg, stick with flat cut or go with the fattier point cuts?  I'm putting on a St Patricks Day party and this would be perfect.