Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Old Dave on March 21, 2017, 03:47:17 AM
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How about a Rubin sandwich? Take a couple of slices of fresh rye bread, and add a generous amount of corned and pastramied brisket flat slices, slap on about 4 slices of baby Swiss cheese, add a layer of homemade kraut, a big dollop of Thousand Island dressing, and then just fry the sandwich up in a skillet, and my friend, it’s about as good as it gets!
We use a lot of this meat and make it several times a year but always do it from scratch (corn our own beef) until this week. I decided to try it with corned beef brisket flats purchased from our local Kroger store.
Purchased four of the corned beef flats that weighed around 3.40 pounds each at a price of $2.98 a pound from Kroger. My total was 13.51 pounds.
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First step was to de-brine them to get some of the salt out of the meat as we didn’t plan to cook this meat with a big pot of veggies or add the meat to a pot of cabbage where the salt would be needed. I soaked two of them at a time in the fridge for about 9 hours changing the water about 3 times to remove some of the salt.
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I made up my pastrami rub with the following spices. My recipe is for 6-7 pounds of meat.
9 TBL Black peppercorns (coursely cracked)
3 TBL Coriander seed (coursely cracked)
3 TBL Turbinado sugar
1 tsp Granulated garlic
1 tsp Paprika
1 tsp Montreal Steak Seasoning
I dried the meat after the de-brining process and added a heavy amount of rub to each piece and put the meat into freezer bags and then into the fridge for an overnight stay.
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The meat ready for the cooker.
Brought the Davy Crockett pellet cooker around to my cooking patio and fired it up and set it to a good smoking temperature of 165 degrees which will produce additional smoke for the first couple of hours. Later, I moved it up to 280 degrees to finish the cook.
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Got an early start and had the meat on the cooker before daylight.
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I just removed them from the cooker as they reached a finish temperature of 185 internal degrees and of course, they didn’t all come off at the same time. The cook took about 7-1/2 hours total.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/IMG_0313.jpg)
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/IMG_0315.jpg)
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You know, for a quicker method for this treat, this worked out nicely. While not quite as good as starting from scratch in my opinion, it is still very good. Sure be better if a fellow could purchase larger corned beef flats to start with.
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Perfect Dave..I saw they sold flats and points at the stored the other day..possibilities.. .☆´¯`•.¸¸. ི♥ྀ.
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Fantastic. I really want to do this
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Excellent Dave!
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That looks good, Dave!!
Art
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Dave you never ever disappoint! Another of your cooks that gets me hungry! Great sandwich! :thumbup:
Oh, sir I'm still available for adoption.... :D
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Nice cook Davw, looks like some good sandwiches ahead!!! Don
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Looks great Dave!
Thanks for the detailed instructions
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That sandwich looks awesome, love a good Rueben!!
Always look forward to this time of year and the corned beef.
I think I like it better for leftovers than with my original cook.
Nothing beats a good Rueben, or corned beef and swiss or Corned beef hash.