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Corned Beef. How to cook. Help

Grand Oeuf Vert
Grand Oeuf Vert Posts: 1,631
edited November -0001 in EggHead Forum
I've got this 4 lb Corned Beef I thought I might cook it tomorrow. Da Wife has to work and she doesn't care for it. So I got it all to myself.
How do I Egg it into Pastrami?
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Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    This should help.

    http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html
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  • Little Steven
    Little Steven Posts: 28,817
    Tim,

    Soak it in cold water and exchange the water about five times to get the curing salt out. Throw a couple of spuds in too, they will help draw the salt. Get a ton of Montreal steak spice and rub it really well. Smoke at 225* til tender, 165 internal or therabouts. You wont get pastrami but close to Montreal smoked meat.
    Thirdeye's site has a method for pastrami from brisket.

    Steve

    Steve 

    Caledon, ON

     

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  • Little Chef
    Little Chef Posts: 4,725
    Tim, If you want a true pastrami, encrust it in black peppercorn and corriander seeds, ground in a spice grinder. (The meat is already cured since it is a "corned beef brisket", so all you need to do is the finishing steps....this does not apply to a 'raw' brisket, that needs to be cured before these steps). Smoke it at about 200* to internal temp of 150*. Then to prepare for eating simmer until fork tender. (Delis leave it in the cured state, then shave and simmer the shavings for serving). No worry...I am sure you'll get 20 more ideas on how to do this before the night is through....LOL!! ;) That's what I love about the whole Egg World!! :laugh:
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  • Grand Oeuf Vert
    Grand Oeuf Vert Posts: 1,631
    Seems simple enough. This thing is just a baby. About 4 lbs. How long do you think?
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  • Richard Fl
    Richard Fl Posts: 8,297
    Michelle, might be in Ft Liquordale this week. What restaurant do you keep out of trouble? One of our favorites is Chimis on Las Olas. Need any more Rainbow Pepper?
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  • Grand Oeuf Vert
    Grand Oeuf Vert Posts: 1,631
    It's already Corned and ready to go.
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  • Grand Oeuf Vert
    Grand Oeuf Vert Posts: 1,631
    No kidding. Got 3 suggestions already. This thing is all Corned, Spiced and ready to cook. Suggestion 1 was 225 indirect with Pecan Smoke 'til it hits 180 internal. That should work shouldn't it?
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  • Little Chef
    Little Chef Posts: 4,725
    Tim...Please re-read my previous post... it is to make pastrami from an already corned (cured) brisket....which I realize you have already. Do you want a smoked corned beef? Or do you want to make pastrami? :whistle: Smoke at 180* to an internal of 150*. Mild flavored smoke.
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  • Little Steven
    Little Steven Posts: 28,817
    Tim,


    Corned beef is meant to be boiled with root vegetables and cabbage. Way too salty to cook on a grill. Ya gotta get that salt out of there.

    Steve

    Steve 

    Caledon, ON

     

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  • lowercasebill
    lowercasebill Posts: 5,218
    evening GOV hope you had fun in pa.. we took 6th in brisket and 2nd in pulled pork. as 'smoke in the valley' missed being at freds but i was already committed to the competition..
    as far as pastrami go to thirdeyes site follow his instructions ,,, if you change the water a bunch of times you should be able to cook tomorrow. worst that can happen is it will be a little salty .. i have followed his methods and get great reviews
    bill
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  • Grand Oeuf Vert
    Grand Oeuf Vert Posts: 1,631
    Ok I got it. Will soak overnight, change water in AM and again aroung noon. Got most of the stuff to make Thirdeye rub and give it a whirl.
    I gotta get that Butt on one night also.
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  • thirdeye
    thirdeye Posts: 7,428
    DSC07698a.jpg

    Here is 8 pounds of pastrami I did a few days ago. Most storebought corned beef products are briskets, these were beef rounds. Quite a bit thicker and not as fatty.

    I'm afraid you will need more time for the prep...How about smoking it on Wednesday? All storebought corned beef products need a soak out, (even if you are just going to braise it for a traditional corned beef dinner) and I went 30 hours on these two. Then I seasoned it with my pastrami rub, rested it overnight, smoked it about 6 hours until the internal was 155°, and did a pressure finish. These next pictures were taken after it was chilled. Notice the difference in the amount of fat over a pastrami made from a corned brisket.

    DSC07709a.jpg

    DSC07705a.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Grand Oeuf Vert
    Grand Oeuf Vert Posts: 1,631
    Hey Buddy,
    Glad to hear you had good results on the weekend.
    We had a good time but the drive is a B*^ch.
    Sorry, I cooked the Back Bacon I had for you. Everybody seemed to like it eh.

    I'll soak and change water on this Corned beef at least 3 times before I cook it. Hopefully, I'll get it done tomorrow.

    Got a 8 lb. Pork Shoulder thawed in the fridge. Gotta get that done on noght this week too.
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  • Grand Oeuf Vert
    Grand Oeuf Vert Posts: 1,631
    Well, I guess I could wait. I've got all week. I'm on vacation. I've also got a (now thawed) 8lb Pork shoulder to get going. It will be my first overnight cook atempt.
    Little Steven coached me on building a good fire so hopefully I can get 16 hours at 200-225 for it.
    Was only going for this tomorrow 'cause the Bride has to work. She is not a Corked Beef/Pastrami fan. But then if I rush this thing, it sounds like I won't like it either so what's the point.
    Maybe a nice Garlic Chicken Pizza will do for Tuesday instead. (I love it, she don't)
    Thanks for your help. I'll heed your warning and take a second day to soak.
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  • thirdeye
    thirdeye Posts: 7,428
    Yeah, having one that is too salty is not good. Salt just happens to be the carrier for the flavors, and the nitrates, so it's essential to the pickling process. If they tried to cut back on the salt it wouldn't be corned. BTW, the name "corned" actually refers to corns of salt.

    As far as that overnight butt, I would shoot for 250 degrees pit temp. 200 is too low and hard to maintain.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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