Corned Beef

Discussion in 'Camping, Hiking, Cooking' started by bitterroot, Dec 28, 2012.

  1. Bought a beautiful beef brisket flat yesterday and have it brining in the fridge as we speak. In 5 days I shall have my first home cured corned beef. Yes! :)
  2. I love to make corned beef. In the warm weather I'll even go a bit further and smoke up a pastrami. There is no comparison between deli case pastrami and home made.
    Richard Torres, Big_E and bitterroot like this.
  3. Oh my God, Patrick! That looks delicious!
    What smoker temp. on your pastrami?
  4. I use a regular Webber kettle and it's been a while since I've used a thermometer. I generally just feel the outside of the dome and regulate the coals as needed. For a small piece of meat like this one I just try and keep it low, probably 220-250. I'll let it smoke for a while over hickory or oak and then finish in the oven.
  5. I gotta go find a Rueben.
  6. Patrick--
    Can you/would you consider sharing your pastrami spice recipe... I know there are a bunch of different ones around, but first hand knowledge is always a good thing...

  7. ditto on what Dave said.
  8. Patrick,
    That looks great. I love corn beef but I'd rather have a Rueben with Pastrami all day.
  9. Here's a secret, don't tell nobody, keep it just between us....

    Use goose breasts instead of beef. Make corned goose, goostrami, eventually gooben sandwiches.

    Best ever. But remember, it's a secret.
  10. Nothing to add to the DIY, (except to try Red Flannel hash if you like beets) but I will share a couple of places to get a killer CB or Reuben in the big smoke.
    Market House Meats @ 1124 Howell Street Seattle has been supplying most local restauraunts with quality corned beef for the last 1/2 a century. They now have a deli too, to serve sandwiches or whole CB.
    Shite sound, but you get this jist:

    The Square Knot in Georgetown is a newer 24 hr diner, and they serve a bad ass Reuben as well, using MHM product. The SK had the same owner as the 9Lb, and it's right next door.
    Patrick Gould likes this.
  11. I've eaten at Market House many times and it lives up to it's rep. Thumbs up!!!
  12. I can't remember the exact recipe I use for the spices and cure. I started out with a recipe from Steven Raichlen's Barbeque Bible, but after making it a few times I got a feel for it and adjust based on what I think might taste good. It looks like Raichlen now sells a packet of the spices on the web so you could go for that and expect great results.

    Pastrami is easier to cook than a regular brisket. The brine solution that cures the meat also seems to keep it juicy, so you can use a smaller cut and still not worry about it drying out.
  13. Holy crap that sandwich looks good.
  14. I agree. All the good things about barbeque and deli in one meat.
  15. Works with Duck too. (also a secret so don't tell anyone)
    Guy Gregory likes this.
  16. If you get a Rueben from the Square Knot they'll also make you a 9lb Porter milk shake to go with it...
  17. Today is the day the brisket comes out of the brine. Tonight...corned beef & sauerkraut w/ Russian dressing on rye.
    Not a bad way to start out a new year!
    constructeur likes this.
  18. Oh.....My.....God..... This turned out spectacular!
  19. Excuse my ignorance, but what's the difference between Corned Beef & Pastrami?
  20. Pastrami is smoked corned beef.

Share This Page