Corned Beef

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

  1. constructeur

    constructeur Active Member

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    If you get a Rueben from the Square Knot they'll also make you a 9lb Porter milk shake to go with it...
     
  2. bitterroot

    bitterroot Love vintage graphite!

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    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!
     
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  3. bitterroot

    bitterroot Love vintage graphite!

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    Oh.....My.....God..... This turned out spectacular!
    P1020268.JPG
     
  4. Robert Engleheart

    Robert Engleheart Robert

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    Excuse my ignorance, but what's the difference between Corned Beef & Pastrami?
     
  5. Patrick Gould

    Patrick Gould Active Member

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    Pastrami is smoked corned beef.
     
  6. Robert Engleheart

    Robert Engleheart Robert

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    Thanks, that looks delicious
     
  7. Gary Knowels

    Gary Knowels Active Member

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    Care to share your corned beef brine recipe? I may just have to copy cat what you did, except I can't use rye bread because of this damn gluten allergy.
     
  8. bitterroot

    bitterroot Love vintage graphite!

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  9. Patrick Gould

    Patrick Gould Active Member

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    I usually just forgo the bread anyway :) (although the bread in bitteroot's pic looks terrific, and I expect is homemade)

    BTW: Follow bitterroot's linke to ruhlman's blog. While I was browsing it I noticed that there a several links to gluten free blogs.
     
  10. Robert Engleheart

    Robert Engleheart Robert

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    Patrick, after reading your post I've decided to try my hand at it. Do you cook (smoke) it to a certain internal temperature?
     
  11. Patrick Gould

    Patrick Gould Active Member

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    About 170 should do it, but 165 is fine. You can do the entire thing in the smoker or wrap it in foil and transfer it to the oven to finish. I'm not sure what type of smoker you're using, but if it's charcoal you should expect to tend it more than in the summer. The wet cure brines the meat so it's pretty hard to dry out. The goal is to make the inter-muscular fat soft and springy. If you cook it beyond that point it might just fall apart. Don't worry, it'll still taste good. Slicing is important. Always slice it against the grain of the meat. If you slice it with the grain you'll get a tough, stringy mouthful.
     
  12. Robert Engleheart

    Robert Engleheart Robert

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    Thanks, I'm using charcoal. Also using a tri-tip as I can't get brisket other than than sorry mess they sell in a bag @ St. Paddy's Day. Next cow my son-in-law has butchered I'll ask him to get some brisket (grass fed shorthorn or angus).
     
  13. Patrick Gould

    Patrick Gould Active Member

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    That just might work. I wonder if you can get some California red oak like they use in Santa Maria? That's my favorite smoking wood.
     
  14. Robert Engleheart

    Robert Engleheart Robert

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    By the truckload ;)
     
  15. Gary Knowels

    Gary Knowels Active Member

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    Robert, If you can have choice of the beef cuts ask for the plate. It was traditionally what pastrami was made from, but now it is very common to use brisket. The plate is generally not a very desired cut so you might more likely to get it, plus I actually like it better
     
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