If you like corned beef it'll be good. I can eat it once in awhile but not a huge fan of CB in general. This is probably a better way than the crock pot that I usually use on it though, might have give it a go. Good idea!
If you like corned beef it'll be good. I can eat it once in awhile but not a huge fan of CB in general. This is probably a better way than the crock pot that I usually use on it though, might have give it a go. Good idea!
End up similar to Pastrami?
You know I didn't put 2 n 2 together but it is basically exactly pastrami. I do eat the hell out of pastrami sandwiches! I went and looked it up and smoking is almost the only difference. Corned beef is usually brined and fully cooked by brazing and pastrami is usually dry cured, smoked and brazed. I bet if you rinse that brine off and smoke the hell out of it before brazing you couldn't tell a difference.
Go do it and report back! I may have to pick up some of the CB flats for the freezer, they didn't used to be terribly expensive, but it's been awhile since I looked at them.
Edit: Check this out. http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html
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You know I didn't put 2 n 2 together but it is basically exactly pastrami. I do eat the hell out of pastrami sandwiches! I went and looked it up and smoking is almost the only difference. Corned beef is usually brined and fully cooked by brazing and pastrami is usually dry cured, smoked and brazed. I bet if you rinse that brine off and smoke the hell out of it before brazing you couldn't tell a difference.
Go do it and report back! I may have to pick up some of the CB flats for the freezer, they didn't used to be terribly expensive, but it's been awhile since I looked at them.
Edit: Check this out. http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html
I picked up a big thick chuck roast today, but I'm tossed on using the Corned Beef. The CB flats are much cheaper than the brisket flats right now evidently because a lot of folks don't like Corned Beef. Might head out to the freezer and get it out to thaw tonight. I'm staying home tomorrow. Good day for cooking.
Edit: Not a big fan of that websites glaze. I'll pass on that, but love the rest of the ideas. Might corn the chuck roast down the road, but I've got the corned beef flat out to thaw.
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Yea I'm with you on the glaze. And I seem to remember that they were cheap in the prepackaged flats with the little spice pack. I asked the wife and she didn't know what they were running these days either. I'm going to go look for some tomorrow.
When I left commiefornia on my last night there they took me out to a sports bar that they said had an awesome pastrami sandwich. Damned if they weren't right, that sucker probably had a pound on it, it was piled high. That's the one redeeming thing about that place, good food was everywhere!
I could put about 4 of those flats on the egg real easy and slice them up thin and freeze in a foodsaver bag. Lot's of lunchmeat!
Bought our corned beef at Costco in Wichita. Great big one. Sliced it into 3lb slabs and vacuum packed. First two slabs went into CB and Cabbage. This one going to the smoker tomorrow for the dark beer and veggi's.
Aldi's has some really good meat. Not a huge selection, but what they do have is USDA Choice at better prices than some stores "select".first batch of smoked pork ribs from Aldi on reverse flow smoker
So are you soaking it? Or just rinsing and throwing it on? I think I'll soak one overnight and see if tames down a little.
CB and Cabbage is what really turned me off of CB. It was just nasty. Evidently I can only do cabbage if it's very lightly cooked (still has a touch of crunch) with a lot of bacon. Raw is GTG. Same with spinach, has to be raw. Cooked is a complete no go.
CB and Cabbage is what really turned me off of CB. It was just nasty. Evidently I can only do cabbage if it's very lightly cooked (still has a touch of crunch) with a lot of bacon. Raw is GTG. Same with spinach, has to be raw. Cooked is a complete no go.
