another corned beef pastrami thread!

Discussion in 'Beef' started by uncle_lar, Mar 2, 2011.

  1. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    getting ready for the upcoming  St. Patrick's day I decided to do some corned beef and Pastrami.

    I picked up 2 full packers and had one in the freezer that a buddy gave me when he butchered.

    total weight about 28#

    I trimmed 7# of fat off total and mixed up my brine. I use a modified recipe out or Rytek's book

    I add some garlic and Bay leaves.

    will brine them for 10 days then separate the points for corned beef and cabbage and smoke the flats into pastrami

    here is what I started with[​IMG]

    after trimming and ready for the brine[​IMG][​IMG]

    Stay tuned!
     
  2. les3176

    les3176 Master of the Pit

    Great start! Can't wait for final pics!! I just finished my first pastrami today and love it!
     
  3. tyotrain

    tyotrain Master of the Pit

    Great start.. Bet that is going to be great[​IMG]
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Can't wait!   [​IMG]
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    As another Irishman myself yur are really getting prepared for it this year. It looks awesome so far.
     
  6. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    OK, they brine cured for 11 days. they are out of the brine soaking right now

    will post pics of what they look like and the fry test in a little while

    stay tuned!
     
  7. Can't wait to see the finish.
     
  8. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    [​IMG]

    fry test

    OK I got the briskets all rinsed and soaked, did the fry test and it was perfect

    I separated the points and flats. The points and part of one flat will be simmered with

    cabbage an potatoes. one flat is being slow roasted for deli style sliced  corned beef and

    the other flats are being smoked into pastrami.

    I just put them in the smoker with cherry and pecan

    I will pull and foil them @160 then finish in my slow roast oven to 180

    it will all get refrigerated over night and sliced tomorrow.

    [​IMG]

    points and flats separated. I got good cure all the way through

    [​IMG]

    pastrami ready for the smoker

    [​IMG]

    flats I am slow roasting.

    stay tuned
     
  9. rbranstner

    rbranstner Smoking Guru OTBS Member

    Man I love this time of year. I go nuts over corned beef and pastrami.
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Me too Ross!
     
  11. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    finished up late last night and didnt get too many pics

    but here is a shot of the pastrami. I didnt take a pic of the roasted corned beef

    and forgot this morning until it was all packaged but it all turned out great

    I will post again when I do my corned beef and cabbage

    thanks for watching

    [​IMG]

    just out of the smoker before I foiled them

    [​IMG]

    pastrami sliced and packaged

    below is the corned beef sliced

    [​IMG]
     
  12. Glad I'm going to lunch in a couple minutes. That's making me real hungry. Looks perfect.
     
  13. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Man that looks soooo good
     

Share This Page