Corned beef Season

[CaseT]

Yep its that time of year again. Picked up a 12.7 pound brisket from our restaurant supply. $4,79/pound this year so up a dollar from last year.

Did the normal cure using digging dog farms cure calculator.

I trimmed up the brisket and separated into the point and flat. As is the norm I ground up pickling spice and gave the both pieces a liberal coat after applying the cure. Vac packed and into the fridge until the 18th or 19th. Plan on having a family gathering that weekend. I will sous vide the flat and smoke the point. Going to cure a whole chicken and smoke that up too. More on all of that in another post after the festivities.

 

[timothy]

Looks good!
I have have 2 flats and 2 points in the cure since the 8th.
Gonna do pastrami and a montreal smoked on two of them.
Other two are for CB&C.

 

[Joe Anshien]

Yep its that time of year again. Picked up a 12.7 pound brisket from our restaurant supply. $4,79/pound this year so up a dollar from last year.

Did the normal cure using digging dog farms cure calculator.

I trimmed up the brisket and separated into the point and flat. As is the norm I ground up pickling spice and gave the both pieces a liberal coat after applying the cure. Vac packed and into the fridge until the 18th or 19th. Plan on having a family gathering that weekend. I will sous vide the flat and smoke the point. Going to cure a whole chicken and smoke that up too. More on all of that in another post after the festivities.

What are you doing with all those trimmings?

 

[Bob Bailey]

Yep its that time of year again. Picked up a 12.7 pound brisket from our restaurant supply. $4,79/pound this year so up a dollar from last year.

Did the normal cure using digging dog farms cure calculator.

I trimmed up the brisket and separated into the point and flat. As is the norm I ground up pickling spice and gave the both pieces a liberal coat after applying the cure. Vac packed and into the fridge until the 18th or 19th. Plan on having a family gathering that weekend. I will sous vide the flat and smoke the point. Going to cure a whole chicken and smoke that up too. More on all of that in another post after the festivities.

Looks good.
Put a 12 pounder in brine Tuesday. Separated flat and point and trimmed about as lean as yours. Managed to get it all in the Briner Jr. Was making up the brine and discovered I was out of pickling spice. Luckily had everything needed to throw together enough.

 

[MichaelLC]

Just got one today!

I got a flat to smoke - WSM - but should I have gone with a point?t 's pre-corned, if that makes a difference.

I know I've got to de-corn it in water for several hours but any other tips appreciated.

 

[Brett-EDH]

Just got one today!

I got a flat to smoke - WSM - but should I have gone with a point?t 's pre-corned, if that makes a difference.

I know I've got to de-corn it in water for several hours but any other tips appreciated.

For making a pastrami?

 

[MichaelLC]

For making a pastrami?

Yes/Maybe?

Actually not sure if it's be a proper pastrami; just want to low n slow it for several hours then wrap until it's tender enough for slicing but not shredding.

 

[Brett-EDH]

Yes/Maybe?

Actually not sure if it's be a proper pastrami; just want to low n slow it for several hours then wrap until it's tender enough for slicing but not shredding.

If it’s corned, soak it for 30 hours and replace the water every 10 hours. Then make a pastrami rub and rub it. Amazingribs.com has a great how to and recipe guide. Then smoke it and steam it. Bruno just did one and his looked perfect.

 

[CaseT]

Just got one today!

I got a flat to smoke - WSM - but should I have gone with a point?t 's pre-corned, if that makes a difference.

I know I've got to de-corn it in water for several hours but any other tips appreciated.

You can smoke either. The point is more forgiving though for a long smoke as its a fattier cut.

Sunce you havea a pre-corned piece, cut a small piece off and fry it up and taste it to make sure its not too salty. Store bought corned beef is notoriously too salty. If its too salty soak the corned beef in water for a hour or so, changing the water every 30 minutes. You can also add a whole russet potato (halved) int the water to help pull the salt out.

 

[CaseT]

Looks good.
Put a 12 pounder in brine Tuesday. Separated flat and point and trimmed about as lean as yours. Managed to get it all in the Briner Jr. Was making up the brine and discovered I was out of pickling spice. Luckily had everything needed to throw together enough.

I used to make my own pickling spice but the last several years I've become lazy and get a big tub from the restaurant supply.

 

[CaseT]

What are you doing with all those trimmings?

These went into the freezer and then into the compost bin and off to the compost processor.

 

[Bob H.]

Corned beef looks great!

 

[CaseT]

Completely spaced off that this coming Friday is Saint Patrick’s day! Guess I better grab a brisket and get to curing!

 

[Bob Bailey]

Enough time to wet cure a flat if you're not cooking it until the weekend after.
I sealed up an eye of round with dry cure on Feb. 14 so it'll definitely be ready to boil Thursday.