Walmart Cryovac Corned beef Brisket

Discussion in 'Beef' started by bmbrboi, Aug 19, 2011.

  1. bmbrboi

    bmbrboi Fire Starter

    Ok guys and gals, I've read through the forum and done a couple of searches but can't find an exact answer to my question regarding the brisket in the title.

    I'm sure you all have seen these before and basically what I need to know is: what makes this brisket corned beef? Is is the solution thats inside the vac bag with it? Or is it the little packet of spices thats inside? I have a feeling that I already know the answer but I need some professional feedback on this one.

    Ash
     
  2. biteme7951

    biteme7951 Meat Mopper

    It's the solution that it's brined in that makes it corned beef.
     
  3. bmbrboi

    bmbrboi Fire Starter

    I knew it. Oh well, looks like I need a good rub to make smoked pastrami now [​IMG]
     
  4. venture

    venture Smoking Guru OTBS Member

    That will make a pretty good pastrami.  I have two thawing in the fridge which were left over from St Patty's.  Hope to smoke them tomorrow or Sunday.

    Good luck and good smoking.
     
  5. catzcradle

    catzcradle ImpEx - Users Awaiting Email Confirmation

    Both Corned Beef and Pastrami start out with a brined brisket.  While the spices are different, they're not too far apart.  I make pastrami often from "corned" beef, and it's better than what I can usually buy as pastrami.  Soak the corned beef in water to get some of the salt out if the sodium content is high, I usually go for about 4 hrs.  Rub down with a rub that includes ground coriander and pepper, no salt, some paprika, brown sugar, ground chipotle peppers and a few other things I can't remember from work as I've tweaked my recipie a few times.

    One of the biggest differences between corned beef and pastrami is that pastrami is cooked via smoke, where corned beef is either slow-cooked in water or steam.
     
  6. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I got one once and didn't realize it was brined. Thought it was just a brisket. Braised it on Guinness for St. Patrick's day and it was inedible. Next day, I decided to try to salvage it, so I boiled it in a gallon of water with potatoes and cabbage. Ran it thru the food processor and came out with some of the best corned beef hash i've ever had. Definitely soak it.
     
  7. meateater

    meateater Smoking Guru SMF Premier Member

    I stock up on them every march when the stores practically give them away. Good stuff! [​IMG]
     
  8. smokinal

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

    Sounds like you have your answer.

    Buy one & smoke it just like a brisket after you soak it in water for 8 hours ( change the water a couple of times )

    The next step is to buy a brisket & brine it yourself for homemade pastrami.
     
  9. bmbrboi

    bmbrboi Fire Starter

    Thanks you guys. Like I said, I guess its a good thing I LOVE pastrami!  [​IMG]  Will get some Q-view up once I get it goin.

    Ash
     

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