Another hommade corned beef and with Q

Discussion in 'Beef' started by mballi3011, Nov 17, 2009.

  1. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    As the latest trend continues. Here's another corned beef from scratch with alittle twist this time. First we start off with a 12lb beef brisket rubbed and injected with a mixture of tender quick, brown sugar, garlic, fresh ground pepper, coriander, allspice and some pickling spices. Then I placed it in a food saver bag and taken most of the air out. So then we are off to the refrig for the week. This is out of the brining bag and raised.
    Here's cut is half and yes I think the cure went all the way though. Half goes into the steamer for a hot bath and in another pot the cabbage some regular and some new I think chinese or something else cabbage. It had a almost celery taste to it.

    The other half got a special mixture of some coriander seeds, black pepper corns, some bay leaves, caraway seeds, thyme, rosemary, some more piclking spices for the rub. Then into the smoker at 250 with some alder chips and hickory chunks.

    This is the corned beef out of the steamer and as I started to slice it the pieces were out the door. Here's what I could save for the Qview.

    And then a plate was fixed for me thats the only way to get a picture.The cabbage in the center is the new one I don't know what it is or was except it was good tasting. Cann't forget the potatoes a good Irishman couldn't go without potatoes.

    The natives were really hungery for this is the dozen abt's

    Now for the pastrami finally out of the smoker. I took it to 200 or so and then let it rest wrapped in foil. It was nice and juicey and really tender. The last one I took out at 170 and it was still alittle tough so to 200 this one went.

    Into the refrig over night and in the morning a slicing and tastin we went. It was not a real strong but very deep pastrami flavor. You could taste the differant spices that were use in the rub. It will be used for sandwiches and sliced and frozen for later in food saver bags. We really like them on rye with some mustard and swiss cheese maybe some thousand island dressing. Yes the Rueben

    Thanks for enjoying our weekend smoke again.
  2. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    It is most definitely pastrami month here at SMF. Your looks great.
  3. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Great job. This is for sure the month of pastrami's. As soon as we are done harvesting and drying corn, about 3 more weeks, I am going to attempt this with some nice slabs of venison. Can't wait.
  4. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Yep you can't fight it...just conform to it...lmao
  5. alx

    alx Master of the Pit OTBS Member

    Nice job on that pastrami.Good eats right there mark...
  6. fire it up

    fire it up Smoking Guru OTBS Member

    You said it! Have a whole section in next years garden designated for potatoes [​IMG]

    Great looking corned beef and pastrami Mark! Doesn't get any better than that.
  7. rivet

    rivet Master of the Pit OTBS Member

    Mark, that's my kind of plateload of food! Great job on the meat and that smoked piece looked bee-yoo-tiful. Congratulations[​IMG]
  8. blackened

    blackened Meat Mopper

    Another great looking pastrami, congrats..
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    [​IMG]I have been waiting to see this. I love corned beef and cabbage and potatos as much as pastramie.

    Good job!!
  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Both look great Mark, I love corned beef and cabbage...[​IMG]

    Ruben Sandwiches with lots of meat and Swiss with Kraut and Mustard are the best sammies ever...[​IMG]

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