'Strami I love it!

Discussion in 'Beef' started by rw willy, Mar 14, 2010.

  1. rw willy

    rw willy Smoking Fanatic OTBS Member

    Picked up 2, 6 lb flats from Bj's for corned beef. Daughter's birthday supper. Brined'em up using #1 powder and a recipe from a friend.
    After thinking great thoughts, figured I would leave those two as corned beef, and pick up some corned beef for pastrami.
    Went to Restaurant Depot and got 2 16-17 pounders. They turned out to be packer brisket corned. I thought they might be flats. I trimmed off the points and dropped them in water to cook. Rubbed nup the flats with all the usual suspects. Added some red pepper also, very nice. Fired up the GOSM with oak and apple, only refilled twice. She ran @ 230 for 9 hours. Internal finally hit 165. Sliced her up and I have a few 1 pound bags of goodnes.
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Very nice, it looks great.
    I thought that RD had full packer corned beef. Don't see that every day.
    What did you do with the points?

    After you taste that homemade corned beef then you will have to do them again and take all the way to strami.
  3. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Never seen an entire packer corned like that.. very nice looking smoke!
  4. rw willy

    rw willy Smoking Fanatic OTBS Member

    Points were boiled for sammies.
    I was planning on using one of my brined flats for pastrami but. I figured I hate to clean the slicer after using it for 4 pounds of meat. So I loaded up and 'stramied out.
  5. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    that looks very nice, bet it tasted great

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