FastEddie
Well-known member
I decided to try homemade corned beef and pastrami after being curious and influenced by my friends here on this forum. The pastrami was delicious. Haven't tried the corned beef yet. Saving that one for St. Paddy's Day. Here's how it went.
Purchased a 21 lb. choice brisket from a local market.
Used the recipe from amazingribs to get the brine and beef going.
Trimmed and separated the flat and point to make even thickness, and taste test the difference between the two.
Cut the point and flat in half. Four pieces total.
Brined for 6 days, and fresh water soak for one day to desalinate.
Used the pastrami rub recipe from amazingribs pastrami recipe to rub down 1/2 the point and 1/2 the flat. The other two will be corned beef later.
Smoked at 225 till 165* then wrapped in pink butchers paper till 203*. The point one the race, so I bumped up the heat a little for the flat.
Into the fridge for the night, and sliced the next day.
Good cold, but amazing heated up a few seconds in the microwave covered with a damp paper towel.
Vacuum packed the rest for another time.
Hope you try it. It's easy. Just have to have patience. Will update on the corned beef.
Purchased a 21 lb. choice brisket from a local market.
Used the recipe from amazingribs to get the brine and beef going.
Trimmed and separated the flat and point to make even thickness, and taste test the difference between the two.
Cut the point and flat in half. Four pieces total.
Brined for 6 days, and fresh water soak for one day to desalinate.
Used the pastrami rub recipe from amazingribs pastrami recipe to rub down 1/2 the point and 1/2 the flat. The other two will be corned beef later.
Smoked at 225 till 165* then wrapped in pink butchers paper till 203*. The point one the race, so I bumped up the heat a little for the flat.
Into the fridge for the night, and sliced the next day.
Good cold, but amazing heated up a few seconds in the microwave covered with a damp paper towel.
Vacuum packed the rest for another time.
Hope you try it. It's easy. Just have to have patience. Will update on the corned beef.