Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Old Dave on February 07, 2018, 07:53:22 AM
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My first sandwich is made on toasted rye bread and then I added a generous amount of the pastramied beef brisket, three slices of baby Swiss cheese, and a big helping of horseradish sauce. This is probably my most favorite sandwich.
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My local Kroger store had some Corned Beef Brisket Flats on sale so I purchased 4 of them for my treat. Got home and found out that they were the points which is about too fatty for good pastramied brisket. Took them back and they called another Kroger store in the next town and found me some flats. Wife picked them up and when I opened them up, I found whole briskets that had been cut in half diagonally. Man, I can’t win!
Anyway, I started with the 4 purchased corned beef brisket halves and then trimmed them up of most of their fat.
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The cuts of meat were not as good as I usually get but I will make them work. Had to cut off way too much fat with these lousy briskets.
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Since the purchased corned beef brisket is bathing in salt water and brine, which will work great for something like corn beef and cabbage but not good for making into pastrami, I need to de-salt the meat somewhat for my treat. I do this in this container for about 24 hours changing the water 3-4 times during this period to remove the excess salt.
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This is the meat ready to go on the cooker. I piled on a rub consisting of large butcher cut black pepper, coriander, brown sugar, and a few other spices.
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I loaded my meat into my Green Mountain Daniel Boone and set the cooker for maximum smoke and ran it that way for the first 3 hours and then turned it up to 290 degrees to finish my cook.
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I took the meat off of the cooker at an internal of about 185 degrees and it looked pretty good.
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Put all the meat thru my slicer.
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The finished meat looked ok but the slices were not very wide.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/IMG_1220.jpg)
We kept out enough meat for a couple of sandwiches and then vacuum packed the balance for the freezer.
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Ready for the freezer.
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Start of my sandwich on toasted rye bread.
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I added a small tomato salad and had a fine lunch.
This will probably be the last time I do this treat the EZ way with purchased corned beef as it was too much of a problem and the results are good but not as good as corning my own beef and then turning it into pastramied beef.
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So the "EZ" way turned out to be not so easy??? ;D ;D
Looks like you got a lot of good sandwich material out of it though. :thumbup:
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That looks SOOOOO good. I really want to try this. Thanks for posting.
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Looks delicious Dave!
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Looks GREAT! :thumbup:
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Awesome!!
L o v e a good corned beef and swiss on rye or better yet a Reuben!
Its just 6am and im craving one now ;D
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DAve , do you have a good recipe for the fresh version?
I do this with the prepackaged for our lunch meat every once in a while. I typically just rinse and dry of the meat, season and smoke. I slice it thick paper thin and it rarely makes the week we go through it so fast.
I have not tried making it from scratch but would like too.
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Terry,
You can find my recipe and method on the blog here: http://olddavespo-farm.blogspot.com/2012/09/corn-and-pastrami-beef-from-scratch_11.html
I do need to tell you to cook it a little more done to about 185-190 internal for a better result.
Enjoy..
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Looks GREAT! :thumbup:
X2
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That looks awesome
Sent from my iPad using Tapatalk
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Outstanding