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Any suggestions for this piece of corned beef?

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? 


Large BGE -- New Jersey

Comments

  • Looks like it is already sliced, no?


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  • BBQBuddyBBQBuddy Posts: 275
    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...
    2 Large BGE, MiniMax, Miami, FL

  • JacksDadJacksDad Posts: 538
    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...? 


    Large BGE -- New Jersey

  • DMWDMW Posts: 13,827
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • DMW said:
    Agreed. If not sliced, then pastrami. 
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  • fishlessmanfishlessman Posts: 28,309
    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

    Image result for pastrami fishlessman

    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

    image

    this is my preferred brand and cut







    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • dldawes1dldawes1 Posts: 2,208
    Pastrami !!!   Just did one last week.  Awesome stuff !

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


  • JacksDadJacksDad Posts: 538


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




    Large BGE -- New Jersey

  • BikerBobBikerBob Posts: 253
    I always did them in dutch oven with cabbage and new potatoes. Everything smelled good all day.
    Should work in the egg.

    Cooking on the coast
  • JacksDadJacksDad Posts: 538
    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...


    Large BGE -- New Jersey

  • fishlessmanfishlessman Posts: 28,309
    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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • onedbguruonedbguru Posts: 1,641
    edited August 2016
    @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. 
  • JacksDadJacksDad Posts: 538
    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!


    Large BGE -- New Jersey

  • bill37bill37 Posts: 126
    Pastrami did one a couple of weeks ago and everybody loved it.
  • blind99blind99 Posts: 4,935
    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
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • JacksDadJacksDad Posts: 538

    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!)


    Large BGE -- New Jersey

  • JacksDadJacksDad Posts: 538

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


    Large BGE -- New Jersey

  • JacksDadJacksDad Posts: 538

    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!




    Large BGE -- New Jersey

  • CanuggheadCanugghead Posts: 8,581
    Awesome! 
    canuckland
  • nolaeggheadnolaegghead Posts: 38,518
    That just made me hungry. 

    Try some coriander and pepper rub (50/50).  No salt needed.
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  • CanuggheadCanugghead Posts: 8,581
    That just made me hungry. 

    Try some coriander and pepper rub (50/50).  No salt needed.
    That would be Montreal smoked meat  ;)
    canuckland
  • 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.
    Whale's Vagina, CA
    XL BGE - AR Rig Combo - Bunch of other things I don't know how to use...
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