Corned Beef and Pastrami

[Prc]

USD

 

[Prc]

Here is the link I saw. https://www.amazon.com/Cuisinart-FS-75-Kitchen-Food-Slicer/dp/B01IW22Z6E?th=1

 

[RustyJake]

Here is the link I saw. https://www.amazon.com/Cuisinart-FS-75-Kitchen-Food-Slicer/dp/B01IW22Z6E?th=1

$60, Plus $36 in import and shipping fees to Canada according to the Amazon link.

 

[FireTechMike]

Got even a better deal. Same slicer used only once $40. Picking it up tomorrow morning.

 

[RustyJake]

Sun May 22 Pastrami https://share.fireboard.io/9FF839

 

[Slimpicker]

Sun May 22 Pastrami https://share.fireboard.io/9FF839
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What temp do you pull off at???

 

[RustyJake]

What temp do you pull off at???

There are some that say 165, and others say 205. You can also cook/smoke to 150 and then steam it to 200 as well.
I plan on cooking this fully on the smoker. I am looking for a deep dark bark color and will probably look to take it off at 200. I haven't wrapped yet. I have been wrapping my briskets around 170-180 and I am guessing the same for the right color bark this time.

 

[RustyJake]

Two downsides to the Yoder vs Traeger.
Tunneling with the pellet hopper in the Yoder as I suspected. This morning I could almost see the auger while the hopper sides still had lots of pellets. I had Tunneling with the Traeger, but hadn't seen it to this extent.
Pellet consumption, the size and mass of the metal is using a lot more pellets to do a brisket than the Traeger. I do not think I ever had to refill the hopper on the Traeger for any of my briskets I did. I had to add pellets to the Yoder on this cook.

 

[FireTechMike]

Soak time for MSM. This time after my 6 water changes over 3 hours, I will slice a tiny bit off to fry and test for saltiness. My last one was way too salty.

 

[RustyJake]

Turned out good. Was able to get a good thin slice out of Dexter

End result was 10 LBS finished

 

[FireTechMike]

Turned out good. Was able to get a good thing slice out of Dexter
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End result was 10 LBS finished

Looks amazing

 

[Slimpicker]

That's impressive indeed. Very good job, you must teach me some day Master Jake

 

[Slimpicker]

So how many days did you do in the dry brine?

What was your complete ingredient list in the brine rub? Not the cook rub

 

[RustyJake]

So how many days did you do in the dry brine?

What was your complete ingredient list in the brine rub? Not the cook rub

I just went the 7 days. Definitely didn't need to do any more as it was fully cured right through. No off-color center in it anywhere. I turned it twice a day and "rolled"/"massaged" the brisket each time. Having it in the vacuum bag helps take the worry out of the ziploc coming undone or leaking.
The dry brine recipe is in the link here. First time using it

Corned Beef Brisket, Potatoes, Cabbage, and Carrots for St. Patrick's Day Recipe

For the best corned beef, cure your brisket at home with a mix of curing salt and spices.

www.seriouseats.com

I would rinse mine longer next time. I only did 4 hours with water changes. I would go 8 hours next time or longer.

 

[Schumie_Toronto]

Bought another brisket at $3.99/lb today.
So i started to make pastrami with it because I used up the last of what I made the last time
Will make the corned beef stage first from scratch, and then finish it as pastrami
Trying a dry brined corn beef this time

Corned Beef Brisket, Potatoes, Cabbage, and Carrots for St. Patrick's Day Recipe

For the best corned beef, cure your brisket at home with a mix of curing salt and spices.

www.seriouseats.com

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The expandable vacuum bags sure make the storage in the fridge for a week easier and cleaner

OMG! $3.99? I just paid $12.99 at Costco, here in Toronto! That's a ridiculous difference! That Corned Beef looks awesome!